Signed into law by President Obama on January 4, 2011, this new act aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it. According to fda.gov, these are some prevention techniques the FDA is using in compliance with this act, “Mandatory preventive controls for food facilities, mandatory produce safety standards, authority to prevent intentional contamination, and more.” With these new legislative standards, and strict mandates to perform them, there should be a dramatic increase in how much caution and care goes into making our food safe. One of the big challenges of this act will be the implementation of new requirements for FDA registered food facilities to conduct a hazard analysis and develop preventive control plans. A lot of the background work going on is actually happening at these food facilities, where employees actively participate in helping to prevent any hazards or accidents that can occur while handling food. A few examples of this according to fda.gov is, “Preventive controls include sanitation procedures for food contact surfaces, employee hygiene training, environmental monitoring to verify pathogen controls, a recall plan, supplier verification activities, and a food allergen control program.” This is the most progressive and active approach for food safety in many years. From the very bottom to the top, everyone is held to the same standard, and by making it mandatory for everyone to follow these guidelines appropriately, the FDA can hopefully prevent another food related outbreak and potentially save
Signed into law by President Obama on January 4, 2011, this new act aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it. According to fda.gov, these are some prevention techniques the FDA is using in compliance with this act, “Mandatory preventive controls for food facilities, mandatory produce safety standards, authority to prevent intentional contamination, and more.” With these new legislative standards, and strict mandates to perform them, there should be a dramatic increase in how much caution and care goes into making our food safe. One of the big challenges of this act will be the implementation of new requirements for FDA registered food facilities to conduct a hazard analysis and develop preventive control plans. A lot of the background work going on is actually happening at these food facilities, where employees actively participate in helping to prevent any hazards or accidents that can occur while handling food. A few examples of this according to fda.gov is, “Preventive controls include sanitation procedures for food contact surfaces, employee hygiene training, environmental monitoring to verify pathogen controls, a recall plan, supplier verification activities, and a food allergen control program.” This is the most progressive and active approach for food safety in many years. From the very bottom to the top, everyone is held to the same standard, and by making it mandatory for everyone to follow these guidelines appropriately, the FDA can hopefully prevent another food related outbreak and potentially save