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Unit 1 The Science of Food
Milestones in Government Food Regulation (Continued)
Date Law Actions
1990 • Nutrition Labeling and
Education Act
• Organic Foods Production Act
• Requires all packaged foods to bear nutrition
labeling and all health claims to be consistent
with specifi cally defi ned terms. Authorizes certain
health claims. Standardizes the food ingredient
panel, serving sizes, and terms such as “low fat”
and “light.”
• Establishes the National Organic Program and
its authority to develop and enforce laws covering
agricultural products sold, labeled, or represented
as “organic” within the United States.
1994 Dietary Supplement Health and
Education Act
Defi nes dietary supplements, places burden of proof
for safety on FDA, authorizes some health claims
for dietary supplements, and establishes the Offi ce
of Dietary Supplements.
2000 Rule on Dietary Supplements Defi nes the type of statement that can be on labeling
regarding the effect of supplements on the structure
or function of the body.
2004 Food Allergy Labeling and
Consumer Protection Act
Requires a food allergy warning on the label of
food products containing a protein derived from any
peanuts, soybeans, cow’s milk, eggs, fi sh, crustacean
shellfi sh, tree nuts, and wheat.
2008 Country of Origin Labeling Requires retailers to inform customers of the source
of certain foods, including: muscle cuts of meat and
ground meats; wild and farm-raised fi sh and shellfi sh;
fresh and frozen fruits and vegetables; peanuts,
pecans, and macadamia nuts; and ginseng.
2009 New Food Code Identifi es time and temperature controls for serving
cut greens.
Increases food handler training on allergen awareness.
No longer allows the serving of undercooked meats
as an option on children’s menus.
2010 • Egg Safety Rules
• Food Safety Modernization Act
• Prescribes measures for preventing Salmonella
that apply to all egg producers with at least 3,000
laying hens whose shell eggs are not processed
with a treatment to ensure their safety, such as
pasteurization.
• Gives the FDA power to order recall of tainted food.
Requires that all food imports meet U.S. safety
standards. Increases inspections of all processed
foods. Requires food processers to maintain records
tracking the food and safety procedures implemented.
Current Mandatory HACCP Programs Prescribes industry food safety programs for seafood,
juice, meat, and poultry. FDA provides the training.