Yes they do. They don't apply them directly, they just make them.
The FTC applies them for advertising and the FSIS applies them to meat packers and FDA to manufacturing. (I think I've got it now
)
The US is confusing, they've got the USDA, the FDA, the FSIS and the FTC all involved in food. I think there's another body for meat as well.
We've been trying to tell you for page after page now, that you are badly confused about exactly who our US regulations apply to, about which US departments regulate what, and about how those departments interact, or do not, and when.
You show a total lack of understanding when you cite the USDA and then say "I think there's another body for meat as well."
Yeah, it's the USDA, the United States Department of Agriculture. The FSIS is an agency within the USDA.
Yes, it is confusing, but some of us have worked in American restaurants all our bloody lives, and we know a thing or two about it.
My husband wants me to tell you that he knows for a fact the raw beef regulations you were repeatedly spamming earlier have nothing to do with restaurants, because of one thing:
Beef cheek meat.
There isn't a single cook in a restaurant that can open a package of raw ground beef and tell you which of that meat is beef cheek meat, nor how much of that meat is in the grind before him. Could you? Would you know this, just by looking at the fresh or frozen ground beef just delivered to your restaurant?
Could you? If not, how are you supposed to be following that USDA regulation for ground beef? Explain to us all how, as a cook in restaurant, or even as a cook in a food service kitchen (Tyson), you are supposed to be following those regulations for the amount of beef cheek meat that is allowable in raw ground beef.
We'll wait.
You did make my husband laugh, however, at your utter and obvious lack of knowledge on this subject.
Seasonings:
You're also relying on the dictionary definition of what a seasoning is, and not on the government regulations that determine such.
For instance, I believe the Taco Bell seasonings list had an ingredient on it that was called an "anti-caking agent."
Do you know what anti-caking agents are used in? They are used in bulk batches of mixed dry food chemicals, to keep them from forming lumps in what's supposed to be a powdered, loose mixture. You know, like seasoning mixes.
Many chemicals are allowed into US commercial food products, and are considered part of the food. In this case, part of the seasoning mix. And our regulations require you to list every ingredient found in such a mix, whether it constitutes what the average home cook would consider a seasoning or not.
Do you know what soy lethicin is? It's a vegetable form of the lethicin found in egg yolks. It's a cheaper product than egg yolks. And it's been found to reduce cholesterol levels, and so is preferable to use in food products that would normally use egg yolks. It is an anti-dusting agent, as is soybean oil, both of which are found in the TB seasoning ingredients.
Dusting is a fire hazard in plants that use dry, organic chemicals. The dust from these organic chemicals is flammable, and it doesn't take much of a concentration in the air to start a fire or explosion. An anti-dusting agent, like soybean oil or soy lethicin, is needed to keep the amount of dust in the air down, not only so it doesn't cause fires, but so the workers don't have to breathe it.
I can go look up every ingredient in that list that you swear is not a seasoning and show you exactly why each of them can legitimately be found in a commercial seasoning mix.
But really, I wonder when you will realize that your lack of expertise in, or familiarity with, commercial food production is making you look pretty foolish...
second times a charm
It's heavily processed taco filling.
