What is the term for the maximum levels of defects allowed in food products by the FDA?

The term for the maximum levels of defects allowed in food products by the FDA is "Defect Action Levels." This designation indicates the specific thresholds set by the FDA for the presence of natural or unavoidable defects in food products that do not pose a health risk to consumers. These levels are determined based on scientific evidence and are intended to prevent consumers from being exposed to potentially harmful amounts of contaminants while recognizing that some defects may be inevitable in food production.

Understanding Defect Action Levels is critical for the food industry as these levels guide manufacturers and regulators in ensuring food safety and quality. The classifications and guidelines help maintain public health while acknowledging practical limits in food processing and production. This term plays a vital role in food safety regulation and helps to enforce standards that protect consumers from unsafe food products.