In 1906, President Theodore Roosevelt signed legislation that created the agency with legal authority to seize goods in interstate commerce that were adulterated, contained additives injurious to health, or contained filthy, decomposed or putrid substances.

After the Food Safety Modernization Act was passed, there was a great deal of angst and fear in the food industry about the impending implementation of hazard analysis, risk-based preventive controls.

Many processors have grown more sophisticated at compiling information and presenting it when inspectors ask for proof that a facility's food safety management system is working. But no matter the companies’ size or record management methods, they likely experience some of the common deficiencies that experts see.

As new regulations have led to increased food recalls, companies work to digitize their food safety systems, hoping they will help make it easier to track their products.

The idea of preventive controls is not process-centric, but risk based. And its principles are not new concepts.

To prevent cross-contamination in your plant, you have to consider every single step in the chain and do everything you can to ensure that none of the links are weak.

Why food and beverage companies and executives should ensure that food safety is a part of their corporate culture.

For many processors, using food safety software systems means finally getting rid of the rows of cabinets filled with Excel sheets and handwritten data. Some have been prompted to move recordkeeping and food safety management into the digital age by FSMA.

While food companies, federal regulatory agencies and farmers are held responsible for ensuring the health and safety of food, not all are trusted to get the job done, according to new research from The Center for Food Integrity (CFI), Kansas City, Mo.

In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.