Foods represent the most basic of the FDA’s public health responsibilities; ensuring that what is eaten on a daily basis is both wholesome and fairly represented to the public. This responsibility requires an understanding and careful balance of many factors, including chemical and biological risk, evolving information on nutrition and health, and food marketing concerns – all within an increasingly complex statutory framework. Although FDA has primary authority over the regulation of most foods, the U.S. Department of Agriculture regulates meat and poultry products, the Bureau of Alcohol, Tobacco and Firearms regulates alcoholic beverages, and the Federal Trade Commission has jurisdiction over food advertising.

Under the FDCA an article is a food if it is used for food or drink for man or other animals, if it is a chewing gum, or if it is used as a component of any food. Adulteration is the central concept underlying FDA’s regulation of the safety of food products. There are a number of statutory bases for a food to be adulterated, including the presence of poisonous or deleterious substances, insanitary practices in food processing, or the use of unapproved food additives. CCS offers a range of food, dietary supplement and cosmetic consulting, submission and auditing services including: