Action levels are triggered when you go above them so by definition they are allowed below that level.
So are US food standards higher than UK food standards?
Why do they want to water down food labelling standards as well?
I am genuinely interested in this. The can you explain why there are higher levels of food borne illnesses in the US?
Larger distances for road transport, parts of it hotter than the UK, healthcare not so good as the UK, so more deaths due to minor issues.