Food safety practices should be employed in all countries to provide safe products for domestic and international consumers in view of public health safety. It is the primary duty of regulatory agencies to ensure the food product which reaches to the consumer for consumption should be safe to avoid potential health hazards. Food delivery to the consumer in the United States is one of the most trustworthy food supplies. The United States imports around 15% of the food by volume from other countries. In this, fresh fruits and vegetables account for 60%, while the import of seafood products is about 75% (Shuren 17987).In the United States, there are two main government organisations which are responsible for food safety: U.S. Department of Agriculture (USDA), which is responsible for the safety of nonvegetarian products like meat, poultry, and processed egg products, and the Food and Drug Administration (FDA), which is accountable for other food products (Walker 1). For more than 100 years, FDA is looking after the safety of 80 percent of all food products sold in the United States (Shuren 17987). Government Accountability Office has reported that this regulatory system adopted in the US is fragmented and therefore increases intricacies of the system due to improper coordination, and inadequate use of resources. There is a need to provide a uniform food safety system for the nation’s health objective. USDA inspectors examine meat, poultry, and processed egg facilities daily, but other food products inspection by FDA inspectors is not mandatory (Walker 1). The synergistic relationship between these two primary regulatory agencies would create a focused efficacious approach to protect the nation’s food supply (Walker 8).