According to FSMA, each processor must have a Preventive Controls Qualified Individual (PCQI). This person is responsible for developing the food safety program, ensuring the controls are validated, reviewing records and reassessing the plan.

In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.

Several major manufacturers of foodservice fryers are installing technology that allows the continuous monitoring of their cooking oil quality.

To ensure an FDA inspection is handled properly, it is imperative procedures are in place to do so.

The success of HACCP eventually gave rise to expectations that unprocessed foods, such as fresh produce and raw meat and poultry products, could be rendered pathogen-free.