The U.S. food safety system has developed over a lengthy period, often in response to health concerns or threats. Because of this, the system does not have a coherent, strategic focus, but is a patchwork of legal and regulatory activities that distributes the responsibility for, and information about, food safety across numerous federal, state and local entities.
Establishing a prevention-oriented national food safety system will require investments at all levels, innovative use of existing technology, commitments among partners to share resources and responsibilities across both jurisdictional borders and institutional barriers, and initiatives to boost capacity across the system. Food safety requires an integration of public health, agriculture, the food processing industry, and the research community to achieve a truly seamless system where risks are assessed accurately, mitigated appropriately, monitored thoroughly and outbreaks are responded to effectively.
This SLC Regional Resource examines current practices in regards to food safety, as well as best practices to ensure that foodborne illnesses are reduced to a minimal level.