Regulatory Requirements for Low-Moisture Foods – The New Preventive Controls Landscape (FSMA)

• Published in: Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods pp. 29 - 39
• Main Authors: Barach, Jeffrey T, Dunaif, George E
• Format: Book Chapter
• Language: English
• Published: United Kingdom John Wiley & Sons, Incorporated 2017; John Wiley & Sons, Ltd
• Subjects: bacterial pathogens; critical control point; Food and Drug Administration; Food Safety Modernization Act; Hazard Analysis Critical Control Points terminology; low‐moisture foods; Salmonella
• ISBN: 1119071089; 9781119071082
• DOI: 10.1002/9781119071051.ch2

In 2011, President Obama signed the Food Safety Modernization Act (FSMA) in response to Congress' efforts to address the demands of a broad coalition of stakeholders. FSMA regulations explicitly embrace the food safety role of industry while giving regulatory and significant additional authority to the Food and Drug Administration (FDA). The FSMA addresses current good manufacturing practices (cGMPs) in the new rules under the Subpart B provisions. This chapter focuses on the specific aspects of the FSMA that are relevant to Salmonella and other bacterial pathogens in low‐moisture foods. In Hazard Analysis Critical Control Points (HACCP) terminology, using a processing step to inactivate pathogens would typically be considered a critical control point (CCP). In the FSMA, the concept is the same and the action is called a process control, and can still be referred to as a CCP.