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Regulatory concerns include audits and inspections, government agencies, the pivotal Food Safety Modernization Act (FSMA), Hazard Analysis and Critical Control Points (HACCP), and international standards and guidances.
Audits are an important tool for verifying the safety and quality of a company's or facility's food products. Audits are conducted both internally and by certified third-party certification entities. The Global Food Safety Initiative (GFSI) is a private organization that benchmarks different auditing certification platforms as meeting its criteria to provide a harmonized umbrella certification.
The U.S. Food and Drug Administration (FDA) is responsible for regulating about 80 percent of the U.S. food supply, encompassing all foods and food ingredients introduced into or offered for sale in interstate commerce, except for meat, poultry, certain processed egg products, and catfish, which are regulated by the U.S. Department of Agriculture (USDA).
The 2011 Food Safety Modernization Act (FSMA) gave FDA new authority to regulate the way foods are grown, harvested, and processed. FSMA grants FDA the authority to impose mandatory recalls and has paved the way for the issuance of more than a dozen rulemakings and at least ten guidance documents. FDA's New Era of Smarter Food Safety builds on the work done to implement FSMA.
Guidelines for industry include draft guidance from regulatory agencies and recommended practices for industry to help ensure the production of safe food that is free from contamination.
Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of microbiological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of finished products.
Inspections cover many areas of food and beverage production, from farms and ranches to food processing facilities to restaurants. Inspectors are trained to ensure that facilities and equipment are in proper working order and properly sanitized, maintained, and permitted.
Food safety standards vary by country and world region, and different aspects of food safety are regulated differently depending on the region. Harmonization and tightening of food safety standards around the world are important as emerging countries seek to improve quality of life by ensuring safer food for all people.
The U.S. Department of Agriculture (USDA) oversees meat, poultry, and egg products, accounting for 20 percent or less of the food supply. The majority of the food supply (80 percent or more) is regulated by FDA. USDA's Food Safety and Inspection Service (FSIS) ensures that the U.S. meat, poultry, and processed egg supply is safe and properly labeled.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released an updated Guideline for Controlling Salmonella in Swine Slaughter and Pork Processing Establishments.
The U.S. Food and Drug Administration (FDA) has released a final guidance for industry, titled, "Action Level for Inorganic Arsenic in Apple Juice,” which identifies an action level of 10 parts per billion (ppb) for inorganic arsenic in apple juice.
The U.S. Food and Drug Administration (FDA) has provided and update on the agency’s activities to better understand per- and polyfluoroalkyl substances (PFAS) in the food supply, including recent testing results, progress on seafood-related work, and advances in testing methods.
The U.S. Food and Drug Administration (FDA) is working toward conducting a modernized, systematic reassessment of chemicals added to foods with a focus on post-market review. However, FDA requires greater funding and additional authorities to execute this new approach.
On May 24, 2023, the U.S. Department of Agriculture (USDA) celebrated the groundbreaking for the new home of its Food Safety and Inspection Service (FSIS) Midwestern Laboratory in Normandy, Missouri.
The UK Food Standards Agency (FSA) has published a Post-Implementation Review of the 2013 Food Safety Sampling and Qualifications Regulations (S&Q Regulations), which is now available for public comment.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have released a report summarizing a meeting on precautionary allergen labeling (PAL) that will support the Codex Committee on Food Labeling (CCFL) in the development of guidance on the use of PAL.
In a letter to U.S. Congress members, twelve major industry organizations and stakeholder groups made the case for improving national food safety by making changes to the U.S. Food and Drug Administration’s (FDA’s) authorities and budget.
With the broad number of factors involved in conducting a successful and efficient food safety inspection, all food safety inspectors, regardless of experience, should take into consideration some key pointers before conducting an inspection.
On Demand:The first in this webinar series focuses on Core Element 2 of the New Era blueprint, smarter tools and approaches for prevention and outbreak response.
On Demand: The second in this webinar series focuses on Core Element 1 of the New Era blueprint, tech-enabled traceability, as well as the contents of the final traceability rule—“Requirements for Additional Traceability Records for Certain Foods”—issued on November 15.
On Demand: The third in this webinar series focuses on an aspect of Core Element 3 of the New Era blueprint, Retail Food Safety Modernization, and its associated foodborne illness prevention strategies.
On Demand:This discussion will center on a conversation with top regulators and advisory groups about the key issues, updates, and initiatives happening within their organizations.
Live: July 13 at 2:00 pm EDT: From this webinar, attendees will learn best practices in environmental monitoring as a component of sanitation verification