The United States FDA Food Safety Modernization Act of 2010 (FSMA) was signed into law by President Obama on January 4, 2011. The objective of the FSMA law is to ensure that the supply of food in the U.S. is safe. The law was prompted after many reported incidents of food-borne illnesses. Tainted food has cost the food industry billions of dollars in recalls, lost sales and legal expenses. The most important aspect of the law is to shift the regulation focus from responding to contamination to preventing food problems. The FSMA has given the Food and Drug Administration (FDA) new authorities to regulate the way foods are grown, harvested and processed. FSMA arms FDA with new powers, including mandatory recall authority. FDA is in the process of significantly expanding requirements, inspections and enforcement for all types of foods grown in the U.S. or imported to the U.S.
FSMA applies to U.S. food producers, shippers and retailers, and it also applies to any producer or shipper who imports food into the U.S. All of these companies must establish food safety programs (often called HACCP programs) to ensure proper production and distribution of food. The rules and regulations
As an example, the FDA guidelines for the importation of seafood offers the guidelines for the prevention of c. botulinum, one of the most critical organisms to control. Control Strategy using Refrigeration with TTI and . FSMA will now significantly increase the resources and manpower for inspections of food and inspections that As part of FSMA, the U.S. government is significantly increasing the resources and manpower for FDA inspections and seizures. FDA will increasingly inspect that the producer or shipper is following an adequate, documented HACCP process – including the use of TTI – to prevent the growth of c. botulinum. Every producer and shipper will be required to comply.
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