; (B) all known and potential sources of lead in food, including lead-contaminated soil, food processing materials, bottling procedures, and food preparation; (C) actions the Food and Drug Administration has taken and plans to take to reduce lead in foods; and (D) actions the Food and Drug Administration has taken and plans to take to implement sensitive methods that have the capacity to detect the lowest possible amount of lead; and (2) include recommendations for Congress and for food manufacturers on reducing the amount of lead in foods.