2013 saw a crackdown on food safety as the FDA utilized its new authority provided by the Food Safety Modernization Act (FSMA), signed into law on January 4, 2011. The fairly new law has shifted focus from simply reacting to food-borne illness to preventing from occurring at all.
Similar to Hazard Analysis and Critical Control Point (HACCP) regulations, under the act, registered facilities must develop and maintain a written food safety plan that includes a hazard analysis of known or reasonably foreseeable hazards that could affect food. Furthermore, preventive controls to minimize/prevent each identified hazard must be applied. Records must be maintained and monitored to ensure compliance. A re-analysis of hazards and preventive controls must occur when there are significant changes in the process or every three years.
This hits close to home as Roscoe is HACCP compliant and the process used to launder garments and other textiles, especially those used in the food industry, creates an environment where bacteria cannot thrive. A combination of temperature, bleaching and sour conditions guarantees these garments will be in accordance with FSMA and pose no additional hazard.
Additionally, if a company would like to identify opportunities for improvements at their facility, Roscoe is fully equipped to conduct an onsite audit. Contact Wesley Rowe, Service Team Leader, for more information at firstname.lastname@example.org.