On January 4, 2011, FSMA was signed into law, with the intent of preventing outbreaks of foodborne illnesses.

Just as companies are adapting and settling in to the Food Safety Modernization Act (FSMA) and its rules, enter the SARS-CoV-2 (COVID-19) pandemic.

Consumers expect their food to be safe, and there are methodologies to ensure that it is. Quality is a bit of a different story, but it's just as important when it comes to consumer expectations.

In the engineering world, it has often been said that you can’t inspect quality into a product. Rather, you design and build quality into a product and then inspect to make sure you are delivering what you promise.

While we've looked at the key issues - including COVID-19 - facing food processors and A&E/Cs this year in FE's 2020 Annual Plant Construction Survey, there's a lot more to discuss.

In 1906, President Theodore Roosevelt signed legislation that created the agency with legal authority to seize goods in interstate commerce that were adulterated, contained additives injurious to health, or contained filthy, decomposed or putrid substances.

As the seven foundational rules of FSMA reach their compliance dates, the FDA has begun to track their impact on the food safety system.

After the Food Safety Modernization Act was passed, there was a great deal of angst and fear in the food industry about the impending implementation of hazard analysis, risk-based preventive controls.

The U.S. Food and Drug Administration (FDA) is releasing a new software tool to help food facilities create a food safety plan for compliance with Food Safety Modernization act (FSMA).