ABSTRACT
This chapter describes the regulatory activities of the United States Department of Agriculture, namely those in inspection and trade regulation. Viewed as a public service, inspection service under the Meat Inspection Act has always been done at public expense. While the Meat Inspection Act of 1906 provided uniform protection for consumers of red meat from plants involved in interstate commerce, those purchasing products from non-federally inspected operations relied on state inspection laws. Public dissatisfaction with the meat packing industry surfaced partially in response to the health and sanitation issues, contributing to the passage of the Meat Inspection Act of 1906. One of the more complex FSIS responsibilities is the handling of additives and residues in meat products. Under a cooperative program involving FSIS and the Food and Drug Administration (FDA), and the Environmental Protection Agency (EPA), the other agencies establish safe levels of additives and residuals which FSIS enforces.
