The Food Safety Information Handbook

By Cynthia A. Roberts | Go to book overview
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This chapter starts off with an overview of early attempts to regulate food safety, focusing mainly on the United States since there is very little in the historical record from other parts of the world on how, or if, food safety was regulated. After the historical review, the development of food safety regulation in the United States is followed in a chronological progression from the earliest laws to modern regulations, covering: Massachusetts Meat and Fish Inspection Law of 1641

An Act Against Selling Unwholesome Provisions, 1785

Impure Tea Act of 1883

1891 Meat Inspection Act

Food and Drugs Act of 1906

Federal Meat Inspection Act of 1906

Seafood Inspection Act of 1934

Federal Food, Drug and Cosmetic Act of 1938

Federal Insecticide, Fungicide and Rodenticide Act of 1947

The Pesticide Residue Amendment of 1954

Food Additives Amendment of 1958 and the Color Additive Amendment of 1960

Poultry Products Inspection Act of 1957

Wholesome Meat Act of 1967

Egg Products Inspection Act of 1970

Safe Drinking Water Act of 1974 and Amendments of 1986 and 1996

Infant Formula Act of 1980

Food Quality Protection Act of 1996

The Hazard Analysis and Critical Control Points (HACCP) system phase of food safety regulation is covered, beginning with the FDA’s 1995 Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products. This is fol-


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The Food Safety Information Handbook


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