Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

Contents of this Issue


Page 3 of 217

EDITOR'S LETTER Why You Need to Pay Attention to FSMA C reated to combat food-borne illness, the Food Safety Modernization Act of 2010 has been law since January 2011. Yet, many in the specialty food industry are still unprepared for—and somewhat unaware of—the legislation. FSMA's gradual rollout may have led you to put off paying attention. But with the release of proposed regulations for preventive controls in food facilities this past February, FSMA's impact is becoming clearer. The FDA recently extended the comment period for the preventive controls proposal to September 16, so now is a good time to get informed. Some things to know: 1. FSMA broadens FDA's power to regulate and to enforce—including new mandatory recall authority. FSMA's purpose is to protect the U.S. food supply by shifting the industry's and federal regulators' focus to preventing food-safety issues rather than reacting to them. The agency is now more inspection-oriented rather than investigationfocused, and problems found during inspection could result in hefty fees and fines for producers. 2. Food companies must formalize written food safety plans. The proposal defines steps to take to ensure your products are safe. This includes conducting hazard analysis and writing a formal plan for preventive controls, plus monitoring, record-keeping and recall plans. The FDA estimates that costs will vary, from $1,000 to $25,000 per facility, to create and implement food safety plans, train personnel and invest in equipment, technologies and documentation systems. 3. Small producers stand to be the most affected. Large food manufacturers who have extensive food-safety plans and infrastructures are positioned to absorb FSMA rules. It's the smaller producers and the channel partners who support them who will face obstacles, though few argue that it's not their obligation to address food safety in their business. The act does take into consideration the challenges of small (fewer than 500 employees) and very small businesses (defined as either $250,000, $500,000 or $1 million in annual sales); these companies have been given longer timelines for compliance, but not exemptions. Many in the food industry are skeptical that FSMA will be fully enforced due to the increased budget the FDA asserts it needs—$400 million to $450 million each year through 2017, according to a report submitted to Congress in May. However, the fact is FDA is conducting more inspections (19,000 in 2011 versus half that in 2001). And as evidenced by its shuttering of Sunland, Inc., last November the FDA is prepared to exercise its expanded authority. If faced with an inspection, a lack of preparedness can result in high costs and service disruptions that impact the whole supply chain. Educate yourself now. The Specialty Food Association has resources to help: follow updates in Specialty Food News, download on-demand webinars or guides, participate in a FSMA roundtable, taking place Saturday and Tuesday at the Summer Fancy Food Show or visit the FDA kiosk at the Summer Show to ask your questions firsthand. Denise Purcell Editor, Specialty Food Magazine dpurcell@specialtyfood.com @ The Specialty Food Trade Reacts to FSMA at specialtyfood.com/ onlinehighlights. HAVE A COMMENT? Visit specialtyfood.com/dpurcell/fsma JULY/AUGUST 2013 1

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - JUL-AUG 2013