Governmental Regulation

A major employer of food scientists and technologists is the Food and Drug Administration (FDA). In spite of the matter of occupational titles just referred to, they may not be called food scientists or technologists because their duties are generally that of an analyst or an inspector. The same applies to the USDA and its Food Inspection Service. Of increasing importance today has been the institution of Hazard Analysis at Critical Control Points (HACCP) and Standard Operating Procedures (SOP) for sanitation, which are programs mandated by the federal government but implemented by the food firm according to specifications set down by the government (43) where the company's own quality control personnel are responsible for inspecting of the food at points along the processing line. HACCPs arise where there is the possibility of microbial organisms contaminating the food or increasing appreciably in number or where other forms of contamination might be the cause of a regulatory complaint.

Major effort is being directed toward solutions to the problem of pathogenic organisms infecting the food supply. Among the pathogens are protozoa (44), viruses (45); nor is the home exempt from such problems (46). In assessing dangers, recognition has to be taken of the fact that not all fecal coliforms are necessarily of public health significance (47).

Miller (48) pointed out that an integration of food science, toxicology, microbiology, nutrition, and genetics is needed to solve problems of food safety. Hutt (49) described several of the modifications made in the FDA Modernization Act of 1997. In Food Technology (50) the proceedings of a symposium to honor Peter Baron Hutt are described. Hutt himself explained and criticized the approval system for food additives. Articles on food additives have not been cited here. They really need to be considered in the light of risk assessment (51).

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