Food Regulations

Who Regulates Your Food: FDA & USDA?

FDA & USDA Federal Regulatory Framework:

The FDA regulates most food (produce, dairy, processed foods) and sets safety standards through FSMA. The USDA FSIS inspects meat, poultry, and egg products. The USDA AMS oversees organic certification, country-of-origin labeling, and marketing standards. Know which agency regulates your food.

• https://www.fda.gov/food 

Everything Arkansas: State Food Safety Rules

Arkansas Department of Health State & Local Food Safety:

Arkansas enforces state food safety rules, licensing for food establishments, and special exemptions like homemade food (Act 1040) and raw milk (Act 698). Local health departments inspect food service facilities and direct sales operations in your county.

• https://healthy.arkansas.gov 

Decoding Your Food Label: What Must Be There

FDA Food Labeling Guide for Understanding Labeling Regulations:

The front label (principal display panel) must show product name, brand, and net quantity. The back label (information panel) must list ingredients by weight, allergens (9 major ones required), nutrition facts, and manufacturer info. Claims like "natural" have no definition, but "organic" is federally regulated.

• https://www.fda.gov/food/food-labeling-guide 

Where Did This Come From: Country of Origin Labels

USDA AMS Country of Origin Labeling (COOL):

Meat, produce, and seafood must show country of origin. "Product of USA" only if raised, slaughtered, and processed in USA. "Imported" if from outside USA. Multi-country sources must list all countries or say "Product of USA and [other countries]."

• https://www.ams.usda.gov/rules-regulations/cool 

Safety Standards That Protect You: FSMA & HACCP

Food Safety Standards: FSMA & HACCP FDA Regulations:

FSMA sets federal baseline for produce safety, preventive controls, and allergen management. HACCP (Hazard Analysis & Critical Control Points) is required for seafood and juice, it identifies food safety hazards and critical control points. Facilities must document testing and traceability.

• https://www.fda.gov/food/food-safety-modernization-act-fsma 

Extra Rules for Meat & Poultry: USDA FSIS

USDA FSIS Meat & Poultry Safety:

USDA has zero tolerance for E. coli O157:H7 in ground beef. All meat and poultry facilities must follow pathogen testing, temperature controls, sanitation standards, and recall protocols. Products bear inspection marks showing USDA approval.

• https://www.fsis.usda.gov 

How Organic Gets Verified: USDA Certification & Enforcement

Organic Standards & Enforcement

USDA National Organic Program:

Certified organic means no synthetic pesticides, fertilizers, GMOs, antibiotics, or growth hormones. Farms are inspected annually by USDA-accredited certifiers. Criminal penalties exist for false claims. NOP investigates complaints and takes action against violators.

• https://www.ams.usda.gov/rules-regulations/organic 

When Food Gets Recalled: Tracing Problem Products

FDA & USDA,FSIS Recalls & Traceability:

FDA handles recalls for non-meat foods; USDA FSIS handles meat and poultry. Lot codes on packages help trace products in recalls. One-step-back/one-step-forward traceability is required. Check FDA.gov/Recalls or USDA FSIS Recalls before consuming recalled products.

• https://www.fda.gov/food/recalls