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Created with Fabric.js 1.4.5 HISTORY OF FOOD SAFETY IN THE UNITED STATES tap and hold to change this title text! The Progressive Era: 1890's-1920'sDuring this time food safety was not an issue. At least not until muckraker, Upton Sinclair, divulged the secrets of the meat packing industry in his famous novel, The Jungle.Often times disgusting things happened in the slaughterhouses where meat was processed. Things such as skulls of the animals being ground into the meat, diseased and poisoned meat being mixed in, and rats ending up in the grinding machines. 1906:After the revealing novel came out, President Roosevelt began the process of ensuring the passage of a new food and drug inspection law. This law wouldlater become the Food and Drug Administration. It would help regulate what was put into our food (and drugs), and also stop misbranding. Also in 1906, the Meat Inspection Act is passed. This prohibited unsanitary workplaces, the use of dyes and poisonous preservatives, and misbrandedmeat to be sold. 1913: The Gould Amendment requires that packages of food must be "plainly and conspicuously marked on the outside of the package in terms of weight, measure, or numerical count." 1907:First Certified Color Regulationslist seven colors suitable for use in foods. This is because certainfood dyes are too chemically dangerous for the human body. 1966:The Fair Packaging and LabelingAct is passed. It says all food must be labeled with the ingredients. 1969:FDA begins to administrate a sanitation program for milk,shellfish, food services, and interstate travel facilities. 1980:The FDA regulates the Infant Formula Act,to ensure that there is the proper nutritional and content safety 1992:Nutrition Facts are to be clearlyprinted on the back of processed foods for basic per-serving nutritional facts 2011:The Food Safety and Moderation Act gives the FDA new food safety standards saying that all imported foods should go through the same inspections as domestic foods.
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