On Apr. 7, 2003, the National Academy of Sciences released “Scientific Criteria to Ensure Safe Food,” a report commissioned by U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA).

The report buttressed the value of the Hazard Analysis and Critical Control Point (HACCP) approach to food safety already in place at FDA and invokes the need for continued efforts to make food safety a vital part of our overall public health mission.