ABSTRACT
Food plants may operate under federal regulations or various state and local codes. All are designed to prevent production of food ingredients or products that may lead to contamination with filth, hazardous substances, or adulteration. Whether operating under the Food and Drug Administration (FDA) or U.S. Department of Agriculture (USDA), food plants are governed by federal regulations. The intent of this chapter is to present in simple terms the basics of federal regulations covering sanitation and sanitary operations. In addition to the FDA and USDA, other agencies and acts concerned with sanitation are the Environmental Protection Agency (EPA), responsible for implementation of FIFRA (Federal Insecticide, Fungicide,
and Rodenticide Act), RCRA (Resource Conservation and Recovery Act), Clean Air Act, and Federal Water Pollution Control Act, OSHA (Occupational Safety and Health Administration)
for worker safety, and state and local public health agencies [3].
