foodregulation

Food regulation refers to the set of laws, guidelines, and oversight mechanisms that govern the production, processing, distribution, labeling, and sale of foods to protect public health and ensure accurate information for consumers.

Regulatory systems establish safety standards for hazards such as contaminants, a range of processing aids, permitted additives, pesticide residues, and nutrient levels, as well as rules for labeling, claims, and allergen disclosure. They also address novel foods, genetically modified ingredients, and import controls. The regulatory cycle typically combines risk assessment, risk management, and risk communication, with systems such as HACCP guiding production.

Regulatory agencies vary by jurisdiction. In the United States, the Food and Drug Administration oversees most foods, while the Department of Agriculture handles meat and poultry; in the European Union, EFSA conducts risk assessment and the European Commission and member states implement law; Codex Alimentarius provides international food standards developed by FAO and WHO.

Enforcement includes inspections, product testing, recalls, sanctions, and corrective actions. Compliance supports post-market surveillance and adverse event reporting.

Global trade relies on harmonization and mutual recognition, though disparities remain. Ongoing policy focuses on food safety, nutrition labeling, transparency, and response to emerging risks such as new technologies, food fraud, and supply chain integrity.