FDA approves food processing study for tertiary processing

The Food and Drug Administration has approved a tertiaries study to determine whether there are any risks to human health related to the use of tertaries and/or other food processing systems, according to a draft document obtained by CBS News.

The draft report is dated April 1, 2021 and includes more than 1,000 pages of data.

The FDA is seeking public comments through June 10.

The agency said the final rule will be released within two weeks.

Tetra-Tertiary Food ProcessersThe study will determine if there are concerns about human health, safety and environmental impact related to tertary food processing, the FDA wrote.

The agency said it was interested in conducting a study to explore the safety and effectiveness of ter-tiary (also known as ‘tertial’) food processing.

Tetsan Saito, a scientist with the National Institute of Food and Agriculture, said ter-terty foods have become popular among the Chinese and other Asian nations.

“We have more of them in the United States than in any other food production region, and they have a huge market,” Saito said.

“And that’s because of their low cost, easy transport, and convenient storage.”

In addition to ter-tier food processing being used for processed meats, soy sauce and yogurt, many of these foods are prepared in ter-tyres.

In its review, the USDA said it wants to explore ways to ensure the safety of the food processing process.

“In order to protect the health and safety of human health and the environment, we should make sure that ter-TFC food processing is used safely and ethically,” the agency wrote.

“The food industry has a responsibility to ensure that their products are safe and sound.”

The FDA said in the draft report that the study should not be used for food safety purposes.

The report also recommended that tertiar food processors be required to disclose the safety, quality and performance of their products, and that the industry be held accountable for their actions.

The study was developed by researchers at the USDA’s Agricultural Research Service and the USDA-National Institute of Standards and Technology (NIST).

The USDA’s food safety office and NIST did not immediately respond to CBS News’ requests for comment.

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