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Display category headings
National Programs
Food Safety, (animal and plant products)
Program Summary:
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The means to ensure that the food supply is safe for consumers and that food
and feed meet foreign and domestic regulatory requirements.
More secure and competitive animal and plant food production
systems.
Minimal pathogens and chemical residues in animals being presented for
slaughter, in fruits and vegetables at harvest, and in foods reaching the
consumer.
Scientific information on which to base guidance or HACCP programs that
effectively control the presence of pathogens and toxic residues in foods of
both plant and animal origins.
Minimal mycotoxins in commodities with a greater part of the crop harvest
meeting FDA guidelines for mycotoxin residues.
Reduced losses to ranchers and producers from the presence of range and
pasture plants containing toxins, thus enhancing the economic stability of rural
communities.
Decreased risk of foodborne illness which enhances public confidence in the
food supply, thus minimizing disruptions in normal, healthy eating patterns
resulting from food safety scares.
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