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Crops that have been genetically modified are regulated by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA) and Environmental Protection Agency (EPA).

The FDA is responsible for making sure that genetically modified foods are safe for human consumption. The agency has developed a policy statement and testing guidelines for these foods, as well as a consultation process to ensure that the guidelines are followed. FDA advisory committees are responsible for raising and addressing specific scientific questions about safety and other issues regarding genetically modified foods.

The FDA must approve a genetically modified food before it can be released for consumer purchase and consumption. These foods must meet the same safety standards as conventional foods. The FDA also ensures that no substantial differences, such as unexpected allergens or changes in nutritional value, exist in these foods. When differences exist, they must be properly identified on product labels or they will not be allowed to enter the United States market.

The USDA is responsible for making sure that genetically modified plants are safe to grow and do not harm other plants or the environment. USDA regulations on genetically modified plants involve inspections and compliance enforcement.

The EPA is responsible for making sure genetically modified plants are safe for humans, animals and the environment. This agency often focuses of the safety of genetically modified traits, such as plants modified to be more pest-resistant by producing substances toxic to insects.

Internationally, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have developed recommendations for genetic modification research and production. Recommendations differ, depending on whether potential allergens are involved, such as:

• Genetically modified foods that contain known allergens. The FAO and WHO define any genetically modified foods that contain a known allergen as likely to be allergenic. They recommend the development of such products be stopped and the food refused entry into the marketplace.
  
  
• Genetically modified foods not known to contain allergens. The FAO and WHO recommend detailed testing of genetically modified foods to determine whether any similarities exist to known allergens. If similarities are found, additional testing is recommended to determine whether people with known allergies show symptoms to the similar substance.

Once a genetically modified food product reaches the market, the FAO and WHO recommend that a self–reporting system be put in place to monitor any adverse health effects caused by consuming the genetically modified food. However, genetically modified ingredients or foods may be difficult to monitor (and any side effects tracked) if they are not required to be identified as such on their labels.