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Food Packaging and Labeling
Transcript of Food Packaging and Labeling
Packaging & Labeling Overview Story revolves around Jurgis Rudkus who immigrates to Chicago and gets a job at a local Slaughterhouse Historical Background
Federal Agencies and Early Outbreaks
Outbreaks & Laws
Packaging and Transportation
Food Labeling 1900 Exposure of American Meatpacking Industry Meat Inspection Act and
Pure Food and Drug Act of 1906 Upton Sinclair
"The Jungle" Government inspectors who sat in the door way checking for tuberculosis would let dozen of pigs go by without proper inspection. Lack of Labeling Make loads of money off of selling canned meats which didn't really have a lot of meat
Mostly contained tripe, fat, or waste ends of beef.
Tripe was dyed to look like meat
Sold as delicacies to the upper class. "Potted Chicken" "Potted Game" "Potted Grouse" "Deviled Ham" The 1906 Food and Drugs Act &
Its Enforcement Meat Inspection Act and
Pure Food and Drug Act of 1906 Food Labeling The Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) are agencies that govern food labels
Label must include:
Manufacturer’s name and address
Amount of item in package (weight or count)
List of ingredients (in descending order by weight)
Nutrition facts statement Food Safety Labels As of January 2006, the FDA requires food manufacturers to disclose common food allergens using plain language
Using the word “milk” instead of “casein”
Helps consumers identify top eight allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat (which account for 90% of food allergies Food Product Dating “Sell-By” – date tells the store how long to display the product the sale
You should buy the product before the date expires
“Best if Used By (or Before)” – date is recommended for best flavor or quality
Not a purchase or safety date
“Use-By” – date is the last date recommended for the use of product while at peak quality
Determined by manufacturer of the product
“Closed or coded dates” – packing numbers for use by the manufacturer Organic Food A product must have met national standards for certified organic farms and handling operations to sport a USDA Organic Label
USDA Organic Seal tells consumers that a product is at least 95% organic
“100% organic” seal means the product must only contain organically produced ingredients
3 levels of organic foods Beef Quality Grades The USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program
Prime grade: produced from young, well-fed beef cattle, sold in restaurants/hotels
Choice grade: high quality but has less fat content than Prime
Select: uniform in quality but leaner than higher grades and may lack some of the juiciness and flavor of higher grades
Standard & Commercial: frequently sold as ungraded or as “store brand” meat
Utility, Cutter & Canner: seldom sold at retail but used to make ground beef and processed products
Example: Taco Bell and cat food Egg Grades Egg yolks and whole eggs have great amounts of protein and choline and due to their protein content, the USDA categorizes eggs as “meats” within the Food Guide Pyramid
The interior is examined by candling http://www.youtube.com/watch?feature=player_detailpage&v=3QoBLtFvZvA#t=552s Questions?
http://en.wikipedia.org/wiki/Centers_for_Disease_Control_and_Prevention No Strict Regulation
No Enforced rules
No Food Labeling Progressive Movement: Raise Awareness for Food Quality, Especially Meat Upton Sinclair was a newspaper writer who exposed the horrors of the meatpacking industry Enforcement of Regulation The Infected meats go to the cooking rooms and spread the tuberculosis germ.
Besides diseased meats, cattle with broken legs, gored sides, or have died from unknown causes that weren't fit for food were taken to the chilling rooms with the rest of the meat and carefully scattered here and there so they could not be identified In the slaughterhouse, the big "in your face" signs that promote good health procedures are really for show. Riddled with chemicals.
Filled with salt The public became aware of all the diseased meat they were consuming. Prohibited transport of unlawful foods.
Right to seize foods and prosecute people responsible.
Prohibited addition of any ingredients taht would substitute for food, conceal damage, pose as a health hazard, or constitute a filthy or decomposed substance.