National Advisory Committee on Microbiological Criteria for Foods. The purpose of the Committee is to provide impartial, scientific advice to Federal food safety agencies for use in the development of an integrated national food safety systems approach from farm to final consumption to assure the safety of domestic, imported, and exported foods.
National Advisory Committee on Meat and Poultry Inspection. Congress established the National Advisory Committee on Meat and Poultry Inspection in 1971 under authority of the Federal Meat and Inspection Act (FMIA) and the Poultry Products Inspection Acts (PPIA). Both acts require the Secretary of Agriculture to consult with an advisory committee before issuing product standards and labeling changes or any matters affecting federal and state program activities. Membership in the committee includes representatives from industry, consumer interests, and state agencies.
National Academy of Sciences (NAS)
An institution created by Congress in 1863 to provide science-based advice to the government. The sister organizations associated with the Academy are the National Academy of Engineers, Institute of Medicine, and the National Research Council. The Academies and the Institute are honorary societies that elect new members to their ranks each year. The bulk of the institutions science-policy and technical work is conducted by the National Research Council (NRC), created expressly for that purpose. The NRCs Board on Agriculture addresses issues confronting agriculture, food, and related environmental topics.
National Antimicrobial Resistance Monitoring System (NARMS)
A collaborative agreement established in 1996 with the U.S. Department of Agriculture (USDA), Food and Drug Administration, and the Center for Disease Control and Prevention (CDC). The NARMS program is a national surveillance program that monitors changes in susceptibilities of human and animal enteric bacteria to 17 antimicrobial drugs. The program provides baseline information on prevalence of resistance, allows for detection of small decreases in susceptibility, and predicts trends in time to allow for mitigation.
National Agricultural Library (NAL)
A national depository of scientific and popular agricultural information located at the Agricultural Research Services research center in Beltsville, Maryland. NALs administration was merged with ARS in 1994.
National Agricultural Statistics Service (NASS)
USDA agency that collects and publishes statistics on the U.S. food and fiber system, with offices located in each states department of agriculture.
National Early Warning System
A program run by the Centers for Disease Control and Prevention to increase federal support to state health departments to detect foodborne diseases by increasing the number of scientists available to investigate food borne outbreaks and by enhancing laboratory-based surveillance of important foodborne pathogens.
A product containing no artificial ingredient or added color that is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural. The label must explain the use of the term natural (such as no added colorings or artificial ingredients; minimally processed.)
Continuous extruded net of flexible plastic material, most commonly polyethylene, which can be made into bags, sleeves or wraps (example: net over a frozen turkey package).
See Sodium Nitrite.
The term No Roll is permitted on marking devices and labels for single ingredient red meats (carcasses, primal and retail cuts) provided the term is not accompanied with an official grade name (e.g., No Roll Choice).
Identification of the nutritional components of a food product. The Nutrition Labeling and Education Act of 1990 required nutrition labeling of most foods regulated by the Food and Drug Administration. On January 6, 1993, FSIS published final regulations requiring comparable nutrition labeling requirements, with certain exemptions, for multi-ingredient and heat processed meat and poultry products such as hot dogs and luncheon meats. FSIS also established guidelines for voluntary nutrition labeling of single-ingredient, raw meat and poultry products, including those that are ground and chopped. Retailers and manufacturers voluntarily provide nutrition information on the labels of these products or at their point-of-purchase.