Food Safety Regulation

The United States maintains a comprehensive food safety regulatory system managed by multiple federal agencies, with the FDA and USDA serving as the primary regulators. The FDA oversees approximately 80% of the food supply—including produce, dairy, seafood, and packaged goods—while the USDA’s Food Safety and Inspection Service (FSIS) regulates meat, poultry, and processed egg products. Together with state and local health departments, these agencies work to ensure that the food Americans eat is safe, sanitary, and properly labeled.

How Food Safety Regulation Works

The FDA takes a preventative approach to food safety, requiring food facilities to conduct hazard assessments and develop safety plans before problems occur. Learn more about how the FDA inspects food facilities, typically visiting locations once every three to five years. The USDA, by contrast, maintains continuous on-site inspections at meat and poultry processing plants, with trained inspectors examining animals before and after slaughter. Beyond facility inspections, federal agencies also regulate critical inputs like animal drugs and food safety measures that protect the supply chain from farm to table.

When Problems Occur

Despite preventative efforts, foodborne illnesses remain a significant public health concern—millions of Americans get sick each year from contaminated food. When consumers suspect a food safety problem, they can take action by reporting food problems to the government, providing crucial information that helps agencies identify outbreaks and protect public health. Both FDA and USDA have enforcement tools available—including recalls, seizures, warning letters, and criminal prosecution—to remove unsafe products from the market and hold companies accountable.

Protecting Your Health

While government regulation provides the foundation for food safety, individual actions matter too. Understanding food safety practices and defenses against food poisoning—such as proper food storage, cooking temperatures, and handling techniques—helps consumers reduce their personal risk. By working together, federal agencies, state and local partners, food companies, and informed consumers create layers of protection in America’s food system.