Abstract

Functions of food processing include improvement of taste, reduction in ingredient variation effects, and the inhibition or prevention of deterioration and hazards. The food processing industry in America serves the biological, psychological and social needs of its clients, whose purchasing decisions are driven by convenience, quality, and fresh taste. A major challenge to quality and safety are pathogenic microorganisms. Time, temperature, and cleanliness are tools that kill or inhibit these microorganisms. Major regulators of the food processing industry are the Food and Drug Administration (FDA) and the Department of Agriculture (USDA). Important legislation affecting the industry includes the Food, Drug, and Cosmetic Act of 1938, the Meat Inspection Act of 1972, the Fair Packaging and Labeling Act of 1966, and the Dietary Supplement Health and Education Act of 1994. Food regulations cover not only safety but also factors like wholesomeness, and labeling. Wholesomeness requires sanitary production conditions, and labeling deals with matters like contents, weight, and volume. FDA and USDA regulations have gradually incorporated principles of the HACCP (Hazard Analysis Critical Control Point) program. HACCP has had an impact on canning safety and the processing of meat, poultry, and seafood. Other quality features of this industry include certification of over 150 North American companies to ISO 900 standards, and acceptance of automatic process control systems.