1. By-
soumya ranjan dash
&
Jyoti prakash

2. INTRODUCTION
Food control
“….the regulatory activity enforce by national or local authorities to
provide consumer protection and ensure that all foods during
production, handling, storage, processing, and distribution are safe,
wholesome and fit for human consumption; conform to safety and
quality requirements; and are honestly and accurately labeled as
prescribed by law”.

3. What food controller does?
ØIncreasing burden of foodborne illness and new and
emerging foodborne hazards.
Ø Rapidly changing technologies in food production,
processing and marketing.
Ø Developing science-based food control systems with a focus
on consumer protection.
Ø International food trade and need for harmonization of
food safety and quality standards.

4. Ø Changes in lifestyles, including rapid
urbanization.
Ø Growing consumer awareness of food safety and
quality issues and increasing demand for better
information.
ØTo enforce the food law(s) protecting the
consumer against unsafe, impure and fraudulently
food.

5. Federal agencies:-
Food and Agriculture Organization of the United Nations (FAO)
§Helps to improve agriculture, forestry and fisheries practices,
ensuring good nutrition and food security.
§The FAO Emergency Prevention System for Food Safety (EMPRES Food Safety)
§The main aim of EMPRES Food Safety is to prevent and control food safety risks.
§EMPRES Food Safety serves FAO members with the three pillars of early warning,
emergency prevention and rapid response.

6. Food and Drug Administration (FDA)-
(http://www.fda.org.uk/)
•FDA has the broadest and most diverse food safety jurisdiction.
•The FDA is responsible for protecting and promoting public
health through the regulation and supervision of food safety.
U.S. Department of Agriculture (USDA)
(http://www.rurdev.usda.gov/Home.html)
§ It aims to meet the needs of farmers to promote agricultural trade and production,
work to assure food safety, protect natural resources, foster rural communities and
end hunger.

7. Environmental Protection Agency (EPA)
(http://www.epa.ie/)
§EPA relies on FDA to enforce pesticide tolerances and on the states to enforce
restrictions on pesticide use.
Centers for Disease Control and Prevention (CDC)
(http://www.cdc.gov/)
§CDC is responsible for food safety epidemiology.
§CDC works through its National Center for Environmental Health to support
Public Health Service sanitarians who work on retail food safety.
§ The CDC focus on developing and applying disease prevention and control.

8. SYSTEM FOLLOWED BY AGENCIES:-

9. X-axis= Years(1961-2005)
Y-axis= Percentage of food production
( survey done by FDA, report of 2006)

10. Roles of the
agencies

11. National Food Safety System
The National Food Safety System provides a wide range of food
safety functions includes :
• Laboratory Operations – Developed eLEXNET
• Outbreak Coordination and Investigation – Developed guidelines,
within which federal, state and local agencies could more effectively respond to
multi-state foodborne outbreaks
• Roles and Responsibilities for Food Safety
• Uniform Standards – Developed uniform criteria for evaluating the capacity
and performance of local, state or federal regulatory programs for retail foods,
meat and poultry, seafood and manufactured foods regulatory programs.
• State Food Safety Task Force
• Examination of State Minimum Standards

12. State Roles and Responsibilities
State level agencies perform a wide range of food safety functions,
including:
• Outbreak Response and Recalls: States often have lead responsibility, in
collaboration with local health departments and sometimes CDC, on large-scale
outbreak investigations. States also implement recalls, often in collaboration with
federal and local regulatory agencies.
• Surveillance: States have important responsibility for ongoing foodborne
illness surveillance, working both independently and in collaboration with CDC
and localities on FoodNet, PulseNet, OutbreakNet, and other surveillance
initiatives.
• Laboratory Testing: State laboratories conduct the majority of all food-related
laboratory testing.
• Retail and Food Service Inspection: While retail and food service safety
oversight is largely conducted by local agencies, some state agencies are involved
instandard setting and inspection of retail and food service establishments.

13. • Processing Inspections: States conduct more than 80 percent of all non-
retail food establishment inspections, other than in meat and poultry
establishments, including the majority of “FDA inspections.” These inspections
are conducted by state agencies under contract with FDA.
• Farm Inspections: States conduct on-farm inspections for animal health
and other conditions related to food safety,
• Education
• Technical and Training Assistance

14. Local Roles and Responsibilities
There are thousands of local health departments and food inspection agencies are
present across the country and they are best known for their primary role in
preventing foodborne illness through regulation and inspection, they perform a
wide range of food safety functions, including:
• Outbreak Response and Recalls: Local agencies are the first responders
and lead investigators on local outbreaks and are actively involved with state and
federal agencies on larger, multijurisdictional outbreaks.
• Surveillance: Local agencies have frontline responsibility for reporting
foodborne diseases and other local activities essential to on-going foodborne
illness.
• Laboratory Testing: Local agencies carry out food safety laboratory
functions.

15. • Retail and Food Service Licensing and Inspections: Local agencies
conduct licensing and have an extensive role in food safety inspections of
grocery stores and restaurants to ensure good sanitation and other food safety
standards are observed
• Technical and Training Assistance
• Education

16. Federal, State and Local Collaboration on Food Saf
• federal collaboration with state and local food safety agencies
• the result that federal, state and local programs are today
intertwined and interdependent in many ways.
• This interdependency and collaboration is illustrated by the
following examples related to foodborne illness surveillance,
outbreak investigation and response, and regulatory and inspection
activities.

17. Foodborne Illness Surveillance
• Emerging Infections Program(EIP)
• FoodNet (Active Foodborne Disease Surveillance System):
#FoodNet is a collaborative effort among the CDC, FDA, USDA.
#used to follow nine major food-borne diseases
#Infection caused by nine pathogens (Campylobacter,
Cryptosporidium, Cyclospora, Listeria, Salmonella, Shiga toxin-producing
Escherichia coli O157, Shigella, Vibrio, and Yersinia).
• PulseNet (National Molecular Surveillance Network)
#established by Centers for Disease Control
• eLEXNET :
# The Electronic Laboratory Exchange Network (eLEXNET) is a seamless,
integrated, web-based information network.
#It is coordinated by FDA,
• Epi-X: Run by the CDC, Epi-X is a web-based surveillance communications
tool for public health professionals.

18. Outbreak Response
• OutbreakNet: OutbreakNet is a national CDC-coordinated network of
public health who investigate outbreaks of enteric disease, including foodborne
outbreaks.
• The Council to Improve Foodborne Outbreak Response
(CIFOR): #This Council Responseible for a multidisciplinary working
that to improve performance and coordination among local, state and
federal agencies
#The Council includes CDC, FDA, USDA, ASTHO, NACCHO, AFDO,APHl, CSTE
, and NEHA.
• Epi-Ready: Epi-Ready is a nationwide team-training initiative, led by the
Centers for Disease Control and the National Environmental Health
Association, which provides up-to-date foodborne disease outbreak
investigation and surveillance training to public and private sector.
• CAL-FERT: The California Food Emergency Response Team (CalFERT) is an
outbreak emergency response team of investigators and analysts that engage
incollaborative training and investigation of foodborne outbreaks.

19. Inspection and Regulatory Activities
• FDA’s Food Code: It is a model that provides state and local food safety
agencies with a sound technical and legal basis for regulating the retail and
food service segment of the industry (restaurants and grocery stores and
institutions such as nursing homes).
• FDA Voluntary National Retail Food Regulatory Program
• FDA-State Cooperative Inspection Agreements:
# State employees carry out inspections at food processing plants under
federal-state cooperative inspection Agreements.
#These Inspections are performed under the States’ laws and authorities or
the provisions of the U.S. Food, Drug and Cosmetic Act (FDCA) or both.
• Manufactured Food Regulatory Program Standards:
#FDA-sponsored program
#It establishes a uniform foundation for the design and management of State
programs for the regulation of food processing plants.

20. Food food absolutely
appetisingFood food
absolutely tantalisingThe way
FOOD it makes your stomach jump
at its mentionThe way it melts
on your tongue when you go
to taste itThe way the mouth
waters at its mention or
sightingThe uncontrollable
breathing for some impatient
peopleAs the food is prepared
the intensity of its appealThe
race to the table to secure a
seat at the buffetThe
enjoyment as the food passes
down the throatWith a nice
cold drink to was it down
withHow quickly everyone
disappears at the sight of
empty dirty dishesFood food
absolutely appetisingFood
food absolutely tantalising

21. I love food, I love
foodIt makes me
I LOVE FOOD feel really
goodYummy and
nutritious
foodKeeps me in a
superb moodFood
is a gift from
aboveA sign of His
assuring loveLet us
not waste this
treasureLet‘s be
thankful for this
pleasureI want the
whole world to
knowHow it makes
me go, grow and
glowJust eat
healthy and
nutritious foodAnd
it would do you
goodI love food, I
love food.

22. Meals are the food for the
body; Knowledge is the food A FOOD FOR
for the mind; Meditation is the
food for the spirit; Music is the
food for the love of
EVERYTHING
heart; Dreams are the food for
the consciousness; Prayer is
the food for the
Almighty; Love is the food for
the living heart; Thoughts are
the food for the
brain; Colourful ink is the
food for the pen; Ideas are the
food for the stories; Truth is
the food for the will; Sun’s
energy is the food for the
plants; Plants are the food for
the living beings; But one
man’s food is another man’s
poison!!

23. .