Items Tagged with 'Food Safety Modernization Act'

The Association of Food and Drug Officials (AFDO) published a guidance that clarifies the differences between mandatory requirements of the Produce Safety Rule (PSR) and multiple U.S. Department of Agriculture (USDA) Good Agricultural Practice (GAP) audits.

The U.S. Food and Drug Administration (FDA) has recognized Jamaica National Agency for Accreditation (JANAAC) as an accreditation body under the Food Safety Modernization Act (FSMA) Accredited Third-Party Certification Program.

The Keynote at the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) 2022 featured Dr. Susan Mayne, the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA), who discussed the direction for, and challenges facing, the agency.

During the Thursday morning Town Hall at the 2022 Food Safety Summit, top food safety regulators from FDA, USDA, CDC, and AFDO discussed initiatives and advances in food traceability, food safety policy, recalls, pathogen monitoring, food safety culture, and a number of other timely areas. 

The U.S. Food and Drug Administration (FDA) has updated its Food Safety Modernization Act (FSMA) guidelines for food producers.

The Consumer Brands Association (CBA), Safe Food Coalition, and Association for Food and Drug Officials (AFDO) have written a letter to the U.S. Food and Drug Administration (FDA) expressing support for FDA's compliance with the Food Safety Modernization Act's (FSMA's) inspection frequency mandates.

The New Jersey Department of Agriculture recently launched a new website, providing important information for producers about federal inspections. 

HACCP (Hazard analysis and critical control points) is a food safety approach to help prevent biological, chemical, and physical hazards, as well as radiological hazards, in production processes.

According to FDA, the Food Safety Modernization Act (FSMA) is “transforming the nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it.”