Food Safety as Determined by FSMA Laws and Regulations
Contents
Food Safety as Determined by FSMA Laws and Regulations Food safety is a necessity everywhere. It starts from simple hygiene rules like washing of hands before eating and keeping the foodstuff under recommended temperatures. However, rising numbers of food poisoning and the subsequent food borne illnesses have made people keener on what they are eating and the sources of such foods. Every person is conscious of what gets into their stomach in terms of food right from the one handling it to the environment. People are very selecting with their food outlets based on the sanitation of the environment and the workers. However, food safety is not only a concern of the general public but also the government and food establishment managers (Berger, and Parenteau 2).
1.0 The Food Safety Modernization Act (FSMA)
Background
The Food Safety Modernization Act (FSMA) of 2011 is legislation under the United States Food and Drug Administration department to guide and protect both food vendors and their customers. The act was approved by congress in 2010 and assented into law by President Obama on January 4th, 2011. The 2011 food safety legislation became the major landmark legislation overhaul since 1930s. The US FDA is out to ensure that food safety is guaranteed right from the agricultural farms to the food processing industries until the final consumer the food reaches its final consumer. This is the key role of the FSMA in safeguarding American populations against foodborne sicknesses. The widespread bioterrorism that followed the 9/11 terror attacks and escalating cases of foodborne illnesses led to the conception of FSMA By 2009, the USFDA started diversifying its food safety regulatory watchdog from focusing only into food processing and handling facilities to the production farms. Initially, the USFDA put many emphases on food processing and handling facilities and personnel because it perceived them as the major terminals with the highest
Food Safety as Determined by FSMA Laws and Regulations Food safety is a necessity everywhere. It starts from simple hygiene rules like washing of hands before eating and keeping the foodstuff under recommended temperatures. However, rising numbers of food poisoning and the subsequent food borne illnesses have made people keener on what they are eating and the sources of such foods. Every person is conscious of what gets into their stomach in terms of food right from the one handling it to the environment. People are very selecting with their food outlets based on the sanitation of the environment and the workers. However, food safety is not only a concern of the general public but also the government and food establishment managers (Berger, and Parenteau 2).
1.0 The Food Safety Modernization Act (FSMA)
Background
The Food Safety Modernization Act (FSMA) of 2011 is legislation under the United States Food and Drug Administration department to guide and protect both food vendors and their customers. The act was approved by congress in 2010 and assented into law by President Obama on January 4th, 2011. The 2011 food safety legislation became the major landmark legislation overhaul since 1930s. The US FDA is out to ensure that food safety is guaranteed right from the agricultural farms to the food processing industries until the final consumer the food reaches its final consumer. This is the key role of the FSMA in safeguarding American populations against foodborne sicknesses. The widespread bioterrorism that followed the 9/11 terror attacks and escalating cases of foodborne illnesses led to the conception of FSMA By 2009, the USFDA started diversifying its food safety regulatory watchdog from focusing only into food processing and handling facilities to the production farms. Initially, the USFDA put many emphases on food processing and handling facilities and personnel because it perceived them as the major terminals with the highest