Human Foods Program

About HFP

The Human Foods Program (HFP) oversees all FDA activities related to food safety and nutrition, organized in a single group working under the Deputy Commissioner of Human Foods. Our vision is to ensure that food is a source of wellness for all U.S. consumers, and our day-to-day activities are focused at protecting and promoting the health and wellness of all people through science-based approaches to prevent foodborne illness, reduce diet related chronic disease, and ensure chemicals in food are safe. The Office of the Deputy Commissioner for Human Foods supports this work by providing leadership and strategic direction for all FDA-wide HFP activities, including food related inspections and investigations.

Risk Prioritization

The Human Foods Program centralizes our risk management activities into three main areas that run on parallel tracks, each with its own priorities.

• Microbiological Food Safety: The Office of Microbiological Food Safety works to advance strategies to prevent pathogen-related foodborne illness in close collaboration with other regulatory agencies, states, industry, and other stakeholders. Conrad Choiniere, Ph.D., has been selected to serve as the acting director of OMFS.
• Food Chemical Safety: The Office of Food Chemical Safety, Dietary Supplements, and Innovation focuses on food chemical safety and dietary supplement policy and coordinates on regulatory and scientific issues for foods made through innovative technologies. Kristi Muldoon-Jacobs, Ph.D., has been selected to serve as the acting director of OFCSDSI.
• Nutrition: The Nutrition Center of Excellence elevates and empowers action on nutrition science, policy, and initiatives to help reduce the burden of diet-related chronic diseases, improve health equity, and ensure the nutritional adequacy and safety of infant formula. Robin McKinnon, Ph.D., MPA, has been selected to serve as the acting director of the NCE.