The Food Safety Modernization Act (FSMA) was signed into law in January of 2011. FSMA is an act intended to be more proactive rather than reactive to food safety issues.
Through FSMA, food processors and producers who currently do not fall under categories with additional regulations such as HACCP or Canned food guidelines would be required to formulate a system or plan called Preventative Controls (PC) for their food. The details of what is expected or required for a PC plan are not yet known as they are still being proposed and amended. One proposal for the regulation includes a Food Safety Plan.
Controls during the production process serve to eliminate or reduce widespread illness by reducing the possibility of pathogen survival in the product, eliminating allergen exposure, ensuring and recording proper sanitation practices, and preparing for the event of a recall.
Within FSMA, there are seven rules to prevent contamination and share any responsibility of both human and animal food across all boards from farm to fork. There are seven rules below, however you will most likely focus on Preventative Controls Human Food Rule and GMP 21 CFR 117:
- Accredited 3rdParty Certification Rule 21 CFR Subpart M
- Preventative Controls Human Food Rule and GMP 21 CFR 117 (for most food products)
- Produce Safety Standard Rule 21 CFR 112 (for fresh fruits and vegetables)
- Preventive Controls Animal Food 21 CFR 507 (if you’re making pet foods)
- Foreign Supplier Verification Program Rule 21 CFR Subpart L
- Intentional Adulteration (Food Defense) 21 CFR 121.1
- Sanitary Transport Human & Animal Food 21 CFR Subpart O
Preventative Controls Human Food Rule and GMP 21 CFR 117 enforces facilities to implement food safety plan in order to reduce or prevent any identified hazards. For more information about food safety plans feel free to check out our food safety section and our additional resources.
Read more from the FDA about Preventative Controls.