Food Protection Trends - January/February 2014 - (Page 44)

SPECIAL INTEREST PAPER Vanessa Coffman,1 David W. Plunkett,2 George Wilson3 and Wendy Warren4 STOP Foodborne Illness, 3759 N. Ravenswood Ave., #224, Chicago, IL 60613, USA 1 Center for Science in the Public Interest, 1220 L St. NW, Suite 300, Washington, D.C. 20005, USA 2 Invisible Sentinel, 3711 Market St., Suite 800, Philadelphia, PA 19104, USA 3 AEGIS Food Testing Laboratories, 224 N. Derby Lane, North Sioux City, SD 57049, USA 4 The Food Safety Modernization Act - A Series on What is Essential for a Food Professional to Know Article 7. Laboratory Accreditation INTRODUCTION T ABSTRACT he FDA Food Safety Modernization Act (FSMA) is a significant and far-reaching update of the laws and subsequent regulations that affect the safety of foods regulated by the United States Food and Drug Administration (FDA). Through FSMA, the U.S. Congress provides FDA with greater powers and directs the agency to develop regulations that will focus the food industry on the prevention of foodborne illness, instead of the historical reactionary approach. This document is the last in a series of articles describing the legal fundamentals for food professionals and focuses on the provisions within FSMA that apply directly to laboratory accreditation, as FDA increases domestic and foreign laboratory capacity surrounding the sampling and testing of food products. The current understanding of the rule and applicability to the food testing industry, in general, is discussed. *Author for correspondence: E-mail: wwarren@aegisfoodlabs.com 44 Food Protection Trends January/February The FDA Food Safety Modernization Act (FSMA) is the first update to antiquated U.S. food safety laws in more than 70 years. FSMA and its subsequent regulations aim to improve the safety of domestically produced and imported foods regulated by the U.S. Food and Drug Administration (FDA). Through FSMA, the U.S. Congress provides FDA with greater powers and directs the agency to develop regulations that will allow the food industry to prevent the on-going problem of foodborne illness. In America, it is estimated that 1-in-6 people will contract a foodborne illness, causing 125,000 hospitalizations and 3,000 deaths each year (2). This document is the last in a series of articles describing the legal essentials within FSMA, pertinent for food professionals. Previous articles in this series have reviewed implemented provisions, preventive controls, food defense, produce safety standards, foodborne illness surveillance, and imported food, under the context of the new law. This final article focuses on the provisions within FSMA, as shown in Table 1, that apply to accreditation of laboratories that http://www.foodprotection.org/files/food-protection-trends/Jan-Feb-14-warren.pdf

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2014

Food Protection Trends - January/February 2014
Contents
Economically Motivated Adulteration of Honey: Quality Control Vulnerabilities in the International Honey Market
Efficacy of Quaternary Ammonium Compounds on Different Conveyor Chips Contaminated with Poultry Rinsate
What Implications Does a Baseline of Self-efficacy of Food Safety in Adolescent Populations Have for Future Food Safety Education Interventions?
Food Safety Risks in Restaurants and School Foodservice Establishments: Health Inspection Reports
INOFOOD 2013 Conference & Expo
The 3rd Asia Pacific International Conference on Food Safety
China International Food Safety & Quality Conference (CIFSQ) + Expo
Dubai International Food Safety Conference (DIFSC)
Beyond the Bio
FSMA: Article 7
PDG
Industry Products
Coming Events

Food Protection Trends - January/February 2014