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This is a major difference between inspection of meat/poultry processing and processing of other foods: processing of "other foods" does not require continuous inspection and every food item is not required to be inspected.During the inspection, the FDA or state agency can ask to view any part of the processing facility, to inspect the business' records, and take samples of the business' product for testing by the agency.Restated, the most common practice if food is possibly adulterated or misbranded is to remove the food from consumers. federal law divides the food processing sector into two broad categories: meat/poultry as overseen by the Food Safety Inspection Service (FSIS) of USDA and "all other food processors" as overseen by the FDA. Domestic facilities are required to register whether or not food from the facility enters interstate commerce. Government authority to inspect food processing firms is a critical factor in overseeing the food industry and assuring that adulterated or misbranded food is not sold or delivered to consumers. Meat/Poultry Inspection Federal law requires that all meat processing and each meat product be inspected; USDA is responsible for administering the U. About half the states have established state meat inspection programs.If the food business is not willing to voluntarily remove (recall) suspect food from consumers, the federal agencies will take enforcement actions to remove the food from "the market". This categorization is mentioned throughout the discussion. government oversight of "food" is not limited to human food. Since 2003, "domestic and foreign facilities that manufacture, process, pack, or hold food for human or animal consumption in the U. Foreign facilities that manufacture/process, pack, or hold food ... A major implication is that meat inspected by a state program can only be used/consumed within that state; state inspected meat cannot cross state line.

Subsequent legislation and regulations directly address transportation, for example: In summary, as one considers the regulation of the food processing sector, recognize the broad definition of food processing -- it includes storage facilities and transportation vehicles. As specified in 9 CFR part 302, any firm intending to process meat or poultry must apply for and be granted inspection before initiating operations. The distinction between federal and state meat inspection is addressed more fully in a subsequent section. Between FDA registration and USDA inspection, the U. federal government has a relatively complete inventory or list of firms processing and handling food that is located in or intended for consumption in the United States. Despite federal oversight by either FDA or FSIS, food processing firms also are subject to state regulation. Any meat that was slaughtered or processed without inspection is considered adulterated and cannot be sold.Because an inspection can be conducted at any time, the firm must continuously be ready for an inspection.Cleanliness and proper operating practices must be maintained at all times, for example.Congress also required that meat processing be continuously inspected. Those five sectors may have never been intended; that is just the way the law turned out as it evolved since the early 1900s. Most foods fit the definition of being in interstate commerce, however, because they are moved across a state line, or an ingredient has been moved across a state line. Not being able to sell food products often is an adequate penalty because a food business is in business to sell food.Since that time, Congress has refined government oversight of the food processing sector. food industry can be described as consisting of five sectors based on U. The sectors are 1) agricultural production input sector, 2) agricultural production, 3) food processing sector, 4) retail and food service sector, and 5) consumers. This web page focuses on just the food processing sector. If the business cannot sell its product, it will not remain in business.

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