Consumer Food Safety Act of 1999

[AI summary unavailable — showing source text] TABLE OF CONTENTS: Title I: National Food Safety Program Title II: Research and Education Title III: Enforcement Title IV: Authorization Consumer Food Safety Act of 1999 - Title I: National Food Safety Program - Finds that persons who produce or process food for human consumption are responsible for preventing or minimizing food safety hazards. Mandates a national program to protect public health by ensuring that the food industry has effective safety programs for food consumed in the United States. Includes in required program elements: (1) oversight procedures; and (2) the quarterly inspection of facilities. (Sec. 102) Requires that any food processing facility, including the facility of an importer, register. (Sec. 103) Mandates regulations: (1) setting standards for sanitation and tolerances for biological, chemical, and physical hazards; (2) requiring process controls, recordkeeping, and sampling; and (3) providing for agency records access. (Sec. 104) Mandates tolerances (including indicators) for contaminants, except for pesticide residues or food additives regulated under specified provisions of the Federal Food, Drug, and Cosmetic Act (FDCA). (Sec. 105) Mandates unannounce…