Food safety regulations such as the FSMA ensure that any type of food from outside the United States does not negatively affect public health and can be used by the general consumer. In addition, food laws also regulate farm-to-table food handling to ensure food reaches consumers and foodborne waste and contamination is minimized. As in any other industry, laws are created and implemented by governing bodies. In the United States, there are at least a dozen levels of government agencies that make up the food defense system. Of the federal agencies, three are known to play a key role in implementing hospitality regulations and standards, conducting research and imposing penalties for non-compliance. In 1995, the FDA published its HACCP Final Rule for Seafood, which required all seafood processors to conduct a hazard analysis to determine whether food safety hazards were sufficiently likely to occur (FDA, 1995). If no hazard is identified, no HACCP plan is required, but re-evaluations are necessary if procedures are significantly modified. Written HACCP plans for seafood must be specific to each location and type of seafood. In response to the need to train members of the fishing industry in HACCP techniques, the National Seafood HACCP Alliance for Training and Education was created. This organization provides information on HACCP training as well as examples of HACCP models for various seafood products. A second major activity of the National Food Safety Initiative is the National Molecular Surveillance Network (PulseNet), established by the CDC in collaboration with the state`s public health laboratories. In 1996, standard protocols for subtyping E.

coli. coli 0157:H7 with pulsed-field gel electrophoresis (PFGE) were developed to more accurately identify pathogen transmission routes. PFGE technology allows public health laboratories in different regions of the United States to exchange information over a national computer network. Epidemiologists can now track and detect foodborne pathogens up to five times faster than previous surveillance methods (DHHS, 1998). Lack of knowledge about safe food handling practices can contribute to risky practices, and traditional regulations on safe food handling practices are incomplete with respect to some food safety hazards, such as the risks associated with eating a raw egg or rare hamburger. A 1996 study found that 98% of respondents knew that meat and poultry could contain harmful bacteria, and 75% knew that harmful bacteria could be present in dairy products and eggs. However, less than half of respondents knew that harmful bacteria could be present on fruits and vegetables. Nevertheless, a 1997 survey found that 88% of Americans thought they took precautions when handling food to prevent foodborne illness (Partnership for Food Safety Education, 1997a). The DHHS Centers for Disease Control and Prevention (CDC) monitors and investigates food-associated illnesses in support of USDA and FDA regulatory missions (Morris Potter, CDC, personal note to the committee, March 1998). The Federal Trade Commission plays an indirect role in regulating food safety by regulating food advertising.

Food safety includes the tactics used, including procedures and regulations, to prevent contamination of the food supply. This requires a robust approach, as there are many links in the food supply chain and many different processes that food products go through in each facility. For example, when preparing, handling and storing food, preventive measures must be taken to promote food safety. Many programs, in addition to or in partnership with those of the federal government, provide advice and education on food safety. University extension programs address all aspects of food safety education from farm to fork. Topics include the development and implementation of HACCP programs, processing plant audits, process control, and safe food handling by employees in the foodservice industry. Advisors also answer food safety questions from food manufacturers, processors, distributors, retailers and consumers. While the United States is generally considered the safest food supply in the world, foodborne illness caused by the consumption of contaminated food or beverages continues to be a pressing public health concern. The Centers for Disease Control and Prevention (CDC) estimates that foodborne illness causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths per year (see CDC estimates for foodborne illness for more information).

The U.S. Department of Agriculture (USDA) estimates that the economic burden of pathogens responsible for 95% of foodborne illness and death was about $17.6 billion in 2018 (see USDA foodborne illness cost estimates for more information). The problem is exacerbated by the ever-changing nature of foodborne illness. While improvements in food safety, such as pasteurization and proper preservation, have virtually eliminated some diseases, new foodborne infections have emerged.