The Food Safety Modernization Act (FSMA) is going to change how food and beverage companies do business. We’ve collected some facts about the Act and how it will impact the landscape of food safety in America. So click on the image below to see the full infographic.
FDA registration is now open and required for all facilities that manufacture, process, pack or hold food for human or animal consumption in the United States and must be completed by December 31, 2012. As part of both the 2002 Bioterrorism Act and the Food Safety Modernization Act, facilities must now provide more information to the government and must re-register every even numbered year.
The FDA hopes this facility registration will improve response time and focus reactive efforts to bioterrorism and other food-related emergencies. Having an updated registry will allow the FDA to alert manufacturers, processors, packers, and holders of any potential problems within their particular food or beverage area and coordinate responses faster.
If you would like to learn more about how to register a facility, check out the FDA’s food facility registration guidance page here.
The world of EHS legislation, regulations and issues can be confusing at best sometimes, so it helps to have a little bit of clarity. That’s why EHS This Week is launching EHS In Depth, a new interview series designed to look at the fundamentals of a particular EHS issue.
This week we’re tackling a big one: the Food Safety Modernization Act (FSMA) a huge piece of legislation that will revolutionize how companies in the food and beverage industry go about their business. In our inaugural broadcast I’ve invited industry specialist Jeremy Mawson to answer some key questions, including:
- What the legislation means to companies in the food and beverage industry.
- Where regulators are at in terms of rolling out the new rules.
- What kind of costs FSMA will mean to American businesses, and more.
Don’t forget to write me at email@example.com with any suggestions you have for future areas of discussion, and tune in to our weekly podcast on Friday afternoon when we discuss the week’s top stories in environment, health and safety news.
Morning! We’d like to direct you on over to Podbean or the player below to check out the inaugural podcast of EHS This Week. Presented by myself and colleague Kristy Sadler, EHS This Week will recap the top stories from the world of environment, health and safety news.
This week we look at all the chatter surrounding OSHA’s mobile app fail, the Top 10 OSHA violations of 2011, Food Safety Modernization Act funding, and more.
So check back on a weekly basis for a quick rundown of the week’s top EHS Stories.
Back in January, President Barack Obama signed the Food Safety Modernization Act (FSMA) into law. The act, a sweeping bill with the most significant changes to food safety in nearly 70 years, will affect thousands of food producers across the U.S. and, in light of some new stringent rules related to imports, around the world as well.
Specific requirements of the act have trickling out of the Food and Drug Administration (FDA) throughout the year, including mandatory recall powers for the FDA, increased protection for whistleblowers, the ability to hold products that may be mislabeled, and more.
But the full scope of the rulemaking that follow the FSMA will only be known as the act is implemented over the course of the next year.
However, businesses who want up-to-the-minute news on implementation progress ought to head to the FDA’s FSMA online resource. This site features an array of helpful information and tools on all aspects of the FSMA, including a fantastic implementation timeline, as well as the opportunity to sign up for handy email updates on breaking FSMA news.
Earlier this week the U.S. Food and Drug Administration (FDA) announced the first set of rules under the landmark Food Safety Modernization Act (FSMA), legislation signed earlier this year which gives the FDA sweeping powers to prevent food safety disasters.
The two new rules, which take effect July 3, are pretty logical preventive measures that, in all fairness, probably should have been implemented a long time ago. The new rules are as follows:
- Order on Administration Detention of Food: The first new rule gives the FDA the authority to hold food products that may be contaminated or mislabeled. Before now, the administration only had the right to detain food when it had sufficient evidence it was mislabeled or contaminated, thereby presenting a threat to humans or animals. Now if the FDA even suspects contamination or mislabeling, it can detain the product.
- Rule on Imported Food: Organizations importing food now have to disclose whether another country has rejected or refused the product. With this information, the FDA will be better equipped to target foods that may pose a risk to public health.
The new regulations are the first in what will be an ongoing stream of new rules determining how the FSMA affects organizations across the U.S., but also adds to the Act’s current scope, which includes legislative components that took affect earlier this year when it was signed into law, including the following:
- If the FDA determines a reasonable probability of serious adverse health consequences in any food product, it may demand records of other food products affected in a similar manner.
- If the FDA finds a “reasonable probability” food has been misbranded, adulterated, or capable of generating serious adverse health consequences, it may issue a mandatory recall.
- Whistleblowers who report violations or testify benefit from increased protection from any form of reprisal.
- The FDA has already increased the frequency of inspections and also uses a risk-based model to prioritize inspections.
As more FSMA rules are come down the pipes in the next 12 months, and as the new requirements take effect July 3, it is up to all U.S. Food and Beverage businesses to take action now, by implementing food safety management systems, documenting detailed food safety plans, focusing on companywide hazard identification and risk mitigation (along the lines spelled out in HACCP), and prepare for a higher frequency of inspection.