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Food sovereignty is a food system in which the people who produce, distribute, and consume food also control the mechanisms and policies of food production and distribution. This stands in contrast to the present corporate food regime , in which corporations and market institutions control the global food system .
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
The Food and Fuel Control Act, Pub. L. Tooltip Act of Congress#Public law, private law, designation 65–41, 40 Stat. 276, enacted August 10, 1917, also called the Lever Act or the Lever Food Act was a World War I era US law that among other things created the United States Food Administration and the United States Fuel Administration.
The United States Food Administration (1917–1920) was an independent federal agency that controlled the production, distribution, and conservation of food in the U.S. during the nation's participation in World War I. It was established to prevent monopolies and hoarding, and to maintain government control of foods through voluntary agreements ...
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
The United States has three federal and two state governmental organizations that are in control of food safety within the United States: the Food and Drug Administration (FDA), the Food Safety and Inspection Service (FSIS), the Center for Disease Control and Prevention (CDC), the State Department of Public Health, and the State Department of Agriculture. [13]
The law did not define food standards by chemists, but it did prohibit the "adulteration of food by the removal of valuable constituents, the substitution of ingredients so as to reduce quality, the addition of deleterious ingredients and the use of spoiled animal and vegetable products". [14]
Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.