Food safety policy in the United States of America aims at providing foods that have side effects on human beings. Due to an ongoing habit in the US where under standard food is supplied by some organizations, there is a need to provide regulations that bar some companies from providing under classic foods. The regulation efforts include Federal Regulatory Programs, State and Local Regulatory Systems, HACCP systems, and Voluntary Efforts by some societies. Overall, due to the provision of under quality goods, there is a need to provide regulations.
Regulation
Federal Regulatory Programs
Several federal agencies usually provide at least thirty-five statutes that constitute the Food Safety System's national section. These statutes are manned by twenty-eight House and Senate Committees. The committees involved in this responsibility include Agricultural Committee ( Havelaar et al., 2010) . Also, the Commerce Committee is in charge of the food safety system. There are several committees in the Senate that are in-charge of food safety. The committees include; Labor and Human Resource Committee. There are four central agencies responsible for ensuring that regulatory safety measures have been adhered to. The agencies include; Food and Drug Administration (FDA). The FDA has oversight on both the domestic foods and the foods which have been imported. FDA exempted from having oversight on meat and poultry products. The FDA's principal obligation is to ensure that the foods are safe, nutritious, and adequately labeled. The FDA also seeks to oversee food processing firms and possess the responsibility of approving packaging the food, boilers, and preservatives ( Quested et al., 2010) . On Average basis, the FDA has a jurisdiction of over 53,000 food dealing organizations. FSIS, a branch of the FDA, is responsible for ensuring meat and poultry products that get consumed by the people possess some safety, appropriate labeling, and proper packaging for international commerce.
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State and Local Regulatory Systems
The state and locally established departments have the mandate to ensure that all the activities at the state and local areas have attained food safety standards. The states possess individual departments of Agriculture responsible for ensuring that specific laws are availed on the production of food substances by the firms ( Gilliss et al., 2013) . The states have a role of checking the meat and poultry products traded at their place of production. However, the FSIS has the jurisdiction of monitoring the process. The FDA’s Food rules and regulations avail standards and directives, which are sufficient for adoption by the states and the localities to ensure the food consumed in the restaurants. The FDA's rules and regulations include an approved temperature for cooking, refrigerating, and holding the food. The FDA's code requires that inspectors should frequently visit the restaurants twice a year. The state has the option of implementing code that can create the best suites of its people. Also, the Standard Milk Ordinance aims to ensure the people do not get milk-related diseases. Mostly the municipalities and the states were the primary targets for the model.
HAACPS Systems
The significant sections of the existing food safety guarantee mechanism are being introduced to Hazard Analysis Critical Control Point (HACCP) initiatives. The scientific society is recommending on the importance of capitalizing on HACCP. The HACCP can be used in the production of food, distribution, and Processing. Suppose the HACCP initiatives get initiated; there will be an increment of the system ( Powell, Jacob & Chapman, 2011) . HACCP initiatives help in finding microbiological and the physical dangers that are contained in the food supply and develop severe monitoring points that help in the removal of such dangers. The HACCP approach is more result-oriented compared to the traditional techniques of checking the foods. The HACCP system usually institutes techniques to monitor food safety dangers; the traditional technique of checking the contamination is not wired to detect and monitor the contaminants. Also, The Pathogen Reduction establishes the measures of plummeting the instances of the occurrence of a certain number of pathogens on the meat and the poultry goods. The Pathogen Reduction technique aims to reduce the foodborne infections affiliated with the consumption of meat and poultry products bearing some pathogens.
Voluntary Efforts
Trade associations get developed so that they can accord the members a single voice through which they will raise their issues. Some of the issues that Trade Associations may raise voice on include; marketing and regulation. Some of the Trade Associations include; Food producers, Food processors, Food ingredient suppliers, Food Retailers, and Foodservice establishments ( Griffith, Livesey & Clayton, 2010) . Consumer groups usually play considerable roles in ensuring that the safety of food is promoted. Some of the consumer groups include; Consumer Union and the National Consumer League. Thee consumer groups help in ensuring that the food reaching the consumers is safe for consumption. Consumer groups are well endowed with finances that they use to finance the testing of foods in organizations whose dealings appear suspicious. Also, there are professional organizations that help in maximizing the safety of the food. In most situations, professional organizations typically do research and develop regulatory processes. Since the members of professional organizations have expertise in various fields, they can offer various opinions, which can help improve the food's safety. An example of a professional organization is; International Association of Milk.
Conclusion
Due to the provision of under common goods, there is a need for the provision of regulations. Some of the regulations initiatives include Federal Regulatory Programs, State and Local Regulatory Systems, HACCP systems, and Voluntary Efforts by some societies. The initiatives aim at ensuring that food is safe for consumption. The United States of America should continue to enhance food safety for its consumers.
References
Gilliss, D., Cronquist, A. B., Carter, M., Tobin-D'Angelo, M., Blythe, D., Smith, K., ... & Holt,
K. G. (2013). Incidence and trends of infection with pathogens transmitted commonly through food—foodborne diseases active surveillance network, 10 US sites, 1996–2012. MMWR.Morbidity and mortality weekly report , 62 (15), 283.
Griffith, C. J., Livesey, K. M., & Clayton, D. (2010). The assessment of food safety culture. British Food Journal .
Havelaar, A. H., Brul, S., De Jong, A., De Jonge, R., Zwietering, M. H., & Ter Kuile, B. H. (2010). Future challenges to microbial food safety. International Journal of Food Microbiology , 139 , S79-S94.
Powell, D. A., Jacob, C. J., & Chapman, B. J. (2011). Enhancing food safety culture to reduce rates of foodborne illness. Food Control , 22 (6), 817-822.
Quested, T. E., Cook, P. E., Gorris, L. G. M., & Cole, M. B. (2010). Trends in technology, trade, and consumption likely to impact on microbial food safety. International Journal of Food Microbiology , 139 , S29-S42.
