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An important function of food laws is to prevent the production and distribution of adulterated food. In general, adulterated foods are foods that are contaminated or most likely to be contaminated with hazards that will render the food unfit for consumption. There are three types of adulteration. These include economic, aesthetic, and intentional. Economic adulteration occurs when inferior […]

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Restaurants in the US are not federally inspected, but fall under the jurisdiction of local health departments. In Ohio, health inspectors, who are called Sanitarians, inspect food service establishments and retail outlets for compliance with the Ohio Uniform Food Safety Code. You can find the details of this regulation in the Ohio Administrative Code, sections 3717-1 […]

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The Office of Regulatory Affairs (ORA) is responsible for inspection and enforcement of FDA regulations. Inspections are done through its 5 regional divisions and 20 district offices. Procedures for FDA inspections follow guidelines put forth in FDA’s Investigations Operations Manual. The FDA can conduct inspections for “cause” such as complaints, or through its regular surveillance. The inspections are not […]

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Facilities falling under USDA’s jurisdiction (meat, poultry and egg processing) are subject to continuous inspection. This means that an Inspector must be present at all times during operation. The USDA’s method of evaluating meat since 1906 was generally organoleptic (sight, smell, touch); a method that continued for 90 years despite calls to modernize how inspection was […]

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