The federal government has rules for food safety covering the making and selling of food. Businesses must follow City, State and federal rules.

The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) make these rules. Businesses that make or sell food at wholesale must follow these rules and require inspection and certification from the FDA and/or the USDA. The National Oceanographic and Atmospheric Administration (NOAA) also certifies some products.

FDA and USDA roles

The FDA regulates over 80 percent of the food supply. This includes:

• Seafood
• Dairy
• Produce

The USDA's Food Safety and Inspection Service (FSIS) regulates:

• Meat
• Poultry
• Processed egg products

The New York State Department of Agriculture and Markets also regulates food safety.

What the FDA regulates

The FDA regulates:

• Eggs (in shell) and egg processing
• Exotic meat and non-domesticated birds
• Produce, dairy and processed foods, and juice
• Fish, seafood and shellfish
• Products with 3 percent or less raw meat, 2 percent or less cooked meat, 30 percent or less fat, tallow, or meat extract, 10 percent or less cooked poultry skins and other parts
• Closed-face sandwiches

What the USDA regulates

The USDA regulates:

• Egg products (dried, frozen or liquid)
• Meat from domesticated animals
• Raw fruits and vegetables
• Farmed catfish
• Products with 3 percent or more raw meat, 2 percent or more cooked meat, or 30 percent or more fat, tallow, or meat extract
• Open-faced sandwiches

What the NOAA regulates

NOAA regulates the grading of fish and seafood.

Hazard Analysis Critical Control Point and Good Manufacturing Practice protocols

Businesses managing the following food products must follow Hazard Analysis Critical Control Point (HACCP) or Good Manufacturing Practice (GMP) protocols:

• Managed by the FDA: products containing less than 3 percent raw meat
• Managed by the USDA: products containing more than 3 percent raw meat, farmed catfish, meat from domesticated animals and egg products (with some exceptions)

These protocols or practices vary depending on the agency. Learn more about HACCP and GMP.