products, from harvest through processing
and distribution channels. Meat and poultry
products are under the jurisdiction of the
USDA. GMP regulations are specific require-
ments developed to establish minimum crite-
ria for sanitation practices. A number of
statutes related to pollution control of the air,
water, and other resources are enforced
through the EPA.
The progressive company, including food
processors, food retailers, and foodservice
operators, should take responsibility for
establishing and maintaining sanitary prac-
tices. An effective sanitation program that is
the foundation of a food safety assurance
system is essential to meet regulatory require-
ments; protect brand, image, and product
reputation; and ensure product safety, qual-
ity, and freedom from contamination.
Study questions
- What is sanitation?
- What is a law?
- What is a regulation?
- What is an advisory regulation?
5. What is a substantive regulation?
6. What is the significance of HACCP?
7. What are examples of how micro-
organisms can mutate?
8. Which acts affect environmental regu-
lations in the food industry?
9. What are prerequisite programs? - Which U.S. agency administers the
Clean Air Act?
REFERENCES
Bauman, H.E. 1991. Safety and regulatory aspects. In Food
product development, ed. E. Graf and I.S. Saguy, 133. New
York: Van Nostrand Reinhold.
Bodendorfer, C., Johnson, J., and Hefle, S. 2004. Got (hidden)
food allergies? Natl Provisioner218: 52.
Gravani, R.B. 1997. Coordinated approach to food safety edu-
cation is needed.Food Techol51, no. 7: 160.
Marriott, N.G. et al. 1991.Quality assurance manual for the
food industry. Virginia Cooperative Extension, Virginia
Polytechnic Institute and State University, Blacksburg.
Publication No. 458-013.SUGGESTED READING
National Restaurant Association Educational Foundation.
1992.Applied foodservice sanitation. 4th ed., New York:
John Wiley & Sons. In cooperation with the Education
Foundation of the National Restaurant Association,
Chicago.Sanitation and the Food Industry 15