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Food Safety Modernization Act

Hazard Analysis and Critical Control Point (HAACP) Certified

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.

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