For the Food Safety Modernization Act (FSMA), 2014 will be a year of change. The President’s 2014 budget includes a request for $295.8 million allocated to the FDA’s food safety initiatives. According the FDA’s 2014 Congressional Budget Request, the agency’s priorities this year include:
• Preventive control standards – developing and implementing preventive control standards required by the FSMA
• Increased training – requiring FDA, state, and other regulatory partners to be trained in new inspectional protocols to ensure uniform compliance with preventive controls requirements
• Additional inspections – increasing the frequency and accuracy of domestic and foreign inspections
• Strengthened partnerships – continuing to build the capacity of FDA state partners in order to leverage their programs and resources
• Closer watch on imports – implementing the FDA’s new FSMA import authorities to ensure the efficient entry of safe imported foods and feeds.
As the FDA prepares to issue new preventive controls under the FSMA, food processors need to review the proposed rules and provide comments on the regulations that will impact their operations. These proposed rules include new requirements for hazard analysis and risk-based preventive controls along with updates to Current Good Manufacturing Practice (GMP) requirements. Visit the FDA’s website for details on the proposed rules and how to comment.
Salmonella Action Plan
Also on tap for food safety in 2014 is the USDA’s Food Safety Inspection Service’s (FSIS) recently released Salmonella Action Plan. FSIS plans to issue several directives in 2014 related to reducing Salmonella outbreaks including:
- A new proposed poultry slaughter rule
- A revision to Salmonella sampling plans
- Training FSIS inspectors to effectively combat Salmonella
- Issuing a directive for sanitary dressing in hogs
- Publication of more information regarding the Salmonella performance categorization of FSIS-regulated establishments
- Increasing performance-standard related activities
- More effective communications to consumers regarding Salmonella.
If you’d like to learn more about these food safety initiatives and their impact on your business, email me at firstname.lastname@example.org.