IBIE, special edition & show preview -- 2013 - (Page 55)

CRITICAL ISSUE: FSMA Predict & Prevent Prevention forms the core of FDA’s new FSMA food safety regulations. by Keith Nunes, Food Business News T The Food and Drug Administration (FDA) is in the midst of implementing the Food Safety Modernization Act (FSMA), the most sweeping piece of food safety legislation passed in decades. The new regulations’ focus on prevention and the requirements companies will have to meet to stay in compliance should particularly interest the grain-based foods industry. Why? Because of undeclared allergens, a persistent problem for bakers. In early May, FDA announced FSMA-related changes in its Reportable Food Registry (RFR), an initiative originally launched in 2009 that requires food and beverage companies to report food safety incidences that may impact public health. In 2012, undeclared allergens accounted for the most common food safety incidents, making up 38% of reports. Bakery products, cookies and cakes were the most-reported food types when it came to undeclared allergens. Most of these incidents involved dairy ingredients. Written records But there are other aspects of FSMA that should concern bakers. Separately in January, FDA published proposed FSMA rules requiring all food manufacturers that sell products in the US to develop and implement a written plan for preventing products from causing foodborne illness. The rule also would require manufacturers to have written plans for correcting any problems that may arise. FDA said the proposed rule, ti- tled “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food,” would require each food manufacturing plant to implement a written food safety plan that would include hazard analysis, preventive controls, monitoring procedures, corrective action procedures, verification procedures and a recall plan. Each facility’s written hazard analysis must identify and evaluate known or reasonably foreseeable hazards for each type of food that may be manufactured, packed or held at the plant, including biological, chemical, physical or radiological risks. The analysis should include an evaluation of each identified hazard, including an assessment of the severity of illness or injury to humans if it were to occur. The plant manager would be required to identify, execute and put his signature on these preventive to accompany the identified preventive controls. Plants would be required to monitor the preventive controls to ensure they are consistently performed. This may include creating and carrying out written monitoring procedures and establishing and maintaining records documenting the monitoring process. Each food plant would also be required to establish and enact written corrective action procedures in the event that preventive controls fail and an unanticipated problem occurs. The FDA proposal further requires plants to conduct verification efforts that include validation of preventive controls, evidence of active monitoring, proof of sound decision-making concerning corrective actions, and documentation that preventive controls are consistently and effectively preventing haz- Last year, baked foods, cookies and cakes clocked the highest number of incidence of undeclared allergens. The Food Safety Modernization Act is the most sweeping piece of food safety legislation passed in decades. controls, including at critical control points, to provide assurances that hazards that are reasonably likely to occur will be minimized or prevented. These controls may include a focus on allergens and sanitation. Additionally, each plant must produce a written recall plan ards that are reasonably likely to occur. FDA said each plant will have to reanalyze its written food safety plan at least once every three years and more often should circumstances warrant. Concerning the pro- IBIE 2013 / SPECIAL EDITION / 55

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013