Food Safety Modernization Act
FSMA does not necessarily impact USDA/FSIS inspected meat and poultry establishments or egg-producing facilities. However, it’s likely that USDA will review segments of the act and determine if they can be adapted within the Meat Inspection Act or the Poultry Products Inspection Act.
Requirements of FSMA are briefly described in the slide provided in this post, or in greater detail in the book, Food Plant Sanitation: Design Maintenance and Good Manufacturing Practices.”
The Food Safety Modernization Act (FSMA) was signed into law in 2011 and implemented in 2015.
Requirements of FSMA (21 CFR 117) include:
– Covered facilities, FDA regulated, register starting in 2012 and re-registering every two years
– Documented training in food hygiene and food safety principles for all employees
– Development of a comprehensive Food Safety Plan that includes Hazard Analysis Risk-based Preventive Controls (HARPC)
– A Preventive Controls Qualified Individual (PCQI) that guides HARPC development
The Food Safety Plan must also address Allergen Management, a Supply Chain Program and a Recall Program
Sanitation Controls will be a Preventive Control to define how the facility will be maintained in sanitary conditions to prevent or minimize hazards
FSMA is intended to prevent food-borne illness, rather than react to problems