assists food control jurisdictions by providing a scientifically sound technical and legal basis for regulating the retail and food service industries, including restaurants, grocery stores and institutional foodservice providers such as nursing homes. regulatory agencies at all levels of government in the united states use the fda food code to develop or update food safety rules in their jurisdictions that are consistent with national food regulatory policy. according to the fda, 48 of 56 states and territories, representing 79% of the us population, have adopted food codes patterned after one of the five versions of the food code, beginning with the 1993 edition. in the united states, federal regulations governing food safety are fragmented and complicated, according to a february 2007 report from the government accountability office. there are 15 agencies sharing oversight responsibilities in the food safety system, although the two primary agencies are the us department of agriculture (usda) food safety and inspection service (fsis), which is responsible for the safety of meat, poultry, and processed egg products, and the fda, which is responsible for virtually all other foods. the food safety and inspection service has approximately 7,800 inspection program personnel working in nearly 6,200 federally inspected meat, poultry and processed egg establishments. fsis is charged with administering and enforcing the federal meat inspection act, the poultry products inspection act, the egg products inspection act, portions of the agricultural marketing act, the humane slaughter act, and the regulations that implement these laws. fsis inspection program personnel inspect every animal before slaughter, and each carcass after slaughter to ensure public health requirements are met. in fiscal year (fy) 2008, this included about 50 billion pounds of livestock carcasses, about 59 billion pounds of poultry carcasses, and about 4.3 billion pounds of processed egg products. at us borders, they also inspected 3.3 billion pounds of imported meat and poultry products. us legislation history fda official inspecting a candy factory c. 1911 recognition of food safety issues and attempts to address them began after upton sinclair published the novel the jungle in 1906. it was a fictional account of the lives of immigrants in the industrial cities in the us around this time. sinclair spent nine months undercover as an employee in a chicago meat plant doing research. the book inadvertently raised public concern about food safety and sanatization of the chicago meat packing industry. upon reading the jungle, president theodore roosevelt called on congress to pass the pure food and drug act and the federal meat inspection act (fmia), which passed in 1906 and 1907 respectively. these laws were the first to address food safety in the us misbranding and adulteration were defined as they concerned food additives and truth in labeling. food preservatives such as formaldehyde and borax used to disguise unsanitary production processes were also addressed. the first test and major court battle involving the pure food and drug act was united states v. forty barrels and twenty kegs of coca-cola, an attempt to outlaw coca-cola due to its excessive caffeine content. the meat inspection act led to the formation of the food and drug administration (fda). between 1906 and 1938, acts were created that monitored food coloration additives, and other chemical additives such as preservatives, as well as food labeling and food marketing. during the winter of 1924–1925, the worst food-borne illness to date in the us occurred because of improper handling of oysters. this produced a typhoid fever epidemic, and food-borne illness outbreaks gained national attention. unfortunately, it was not until 1969 that the fda began sanitization programs specifically for shellfish and milk, and began its focus and implementation on the food service industry as a whole. in 1970 the centers for disease control and prevention (cdc) began keeping records on food-borne illness deaths. this was the beginning of effective record keeping that could be used to control and prevent similar outbreaks in the future. the first major food recall in the us was caused by canned mushrooms in 1973. this outbreak of botulism produced the national botulism surveillance system. this system collected the data on all confirmed cases of botulism in the us this led to processing regulations for low-acid foods to ensure proper heat treating of canned foods. the jack in the box e. coli outbreak of 1993 led the clinton administration to put $43 million into the food safety initiative to create many of the common specific regulations in place today. this initiative produced regulations on seafood, meat, poultry, and shell-eggs. this initiative produced a program for dna fingerprinting to help track outbreaks and to determine their source. it also called for a cooperative detection and response effort between the cdc, fda, usda and local agencies called foodnet. in 2011 the food safety modernization act (fsma) produced what is considered the most significant food safety legislation in over 70 years. the significant difference between this and previous acts was that it shifted to focus from response and containment of food-borne disease outbreaks to their prevention. this act is still in the early implementation phase but gives the fda authority to regulate the way foods are grown, processed, and harvested. industry pressure there have been concerns over the efficacy of safety practices and food industry pressure on us regulators. a study reported by reuters found that "the food industry is jeopardizing us public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers". a 2010 survey found that 25% of us government inspectors and scientists surveyed had experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers. scientists observed that management undercuts field inspectors who stand up for food safety against industry pressure. according to dr. dean wyatt, a usda veterinarian who oversees federal slaughterhouse inspectors, "upper level management does not adequately support field inspectors and the actions they take to protect the food supply. not only is there lack of support, but there's outright obstruction, retaliation and abuse of power." a growing number of food and beverage manufacturers are improving food safety standards by incorporating a food safety management system which automates all steps in the food quality management process. state and local regulation fda official and new jersey state inspector review harvest of clams. a number of us states have their own meat inspection programs that substitute for usda inspection for meats that are sold only in-state. certain state programs have been criticized for undue leniency to bad practices. contrastingly, there are some state-level programs that supplement federal inspections rather than replacing them. said programs generally operate with the goal of increasing consumer confidence in their state's produce, play a role in investigating outbreaks of food-borne disease bacteria- such as in the 2006 outbreak of pathogenic escherichia coli o157:h7- and promote better food processing practices to eliminate food-borne threats. additionally, several states which are major producers of fresh fruits and vegetables (including california, arizona and florida) have their own state programs to test produce for pesticide residues. the food system represents one of the most significant components of the u.s. economy. it affects the social and economic well-being of nearly all americans and plays a significant role in the well-being of the global community. the u.s. food and fiber system accounted for 18 percent of employment 4 percent of imported goods, and 11 percent of exports in 2011. the relative economic contribution of each various step of the u.s. food supply chain has changed significantly over the past 100 years. generally speaking, the economic importance of the farm production subsector has steadily diminished relative to the shares of the other components of the food supply chain. restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers. in some places a letter grade or numerical score must be prominently posted following each inspection. in some localities, inspection deficiencies and remedial action are posted on the internet. in addition, states may maintain and enforce their own model of the fda food code. for example, california maintains the california retail food code (calcode), which is part of the health and safety code and is based on most current and safe food handling practices in the retail industry. it has been argued that restaurant hygiene ratings, though useful at times, are not informative enough for consumers. vietnam the vietnam food administration manages food hygiene, safety, and quality and has made significant progress since its establishment in 1999. food safety remains a high priority in vietnam with the growth of export markets and increasing food imports raising the need to rapidly build capacity of the food administration in order to reduce threats of foodborne disease. the food administration has demonstrated commitment to the food safety challenges it faces, and has embarked on an innovative capacity building activity with technical assistance from the world health organization. manufacturing control haccp guidelines meat and poultry manufacturers are required to have a haccp plan in accordance with 9 cfr part 417. juice manufacturers are required to have a haccp plan in accordance with 21 cfr part 120. seafood manufacturers are required to have a haccp plan in accordance with 21 cfr part 123. consumer labeling united kingdom foodstuffs in the uk have one of two labels to indicate the nature of the deterioration of the product and any subsequent health issues. eho food hygiene certification is required to prepare and distribute food. while there is no specified expiry date of such a qualification the changes in legislation it is suggested to update every five years. best before indicates a future date beyond which the food product may lose quality in terms of taste or texture amongst others, but does not imply any serious health problems if food is consumed beyond this date (within reasonable limits). use by indicates a legal date beyond which it is not permissible to sell a food product (usually one that deteriorates fairly rapidly after production) due to the potential serious nature of consumption of pathogens. leeway is sometimes provided by producers in stating display until dates so that products are not at their limit of safe consumption on the actual date stated (this latter is voluntary and not subject to regulatory control). this allows for the variability in production, storage and display methods. united states with the exception of infant formula and baby foods which must be withdrawn by their expiration date, federal law does not require expiration dates. for all other foods, except dairy products in some states, freshness dating is strictly voluntary on the part of manufacturers. in response to consumer demand, perishable foods are typically labelled with a 'sell by' date. it is up to the consumer to decide how long after the 'sell by' date a package is usable. other common dating statements are 'best if used by' date, 'use by' date, 'expires/expiration' date, 'guaranteed fresh' date, and 'packed/packed on' dating. when used, freshness dating must be validated using aoac international (association of official analytical collaboration international) guidelines. although this dating requires product testing throughout the entire timeframe, accelerated shelf life testing, using elevated temperatures and humidity, can be used to determine shelf life before the long-term results can be completed. australia and new zealand guide to food labelling and other information requirements: this guide provides background information on the general labelling requirements in the code. the information in this guide applies both to food for retail sale and to food for catering purposes. foods for catering purposes means those foods for use in restaurants, canteens, schools, caterers or self-catering institutions, where food is offered for immediate consumption. labelling and information requirements in the new code apply both to food sold or prepared for sale in australia and new zealand and food imported into australia and new zealand. warning and advisory declarations, ingredient labelling, date marking, nutrition information requirements, legibility requirements for food labels, percentage labelling, information requirements for foods exempt from bearing a label. food recall food recalls are typically initiated by the manufacturer, distributor of the product, or by a government agency responsible for food safety. once