These are the compliance dates for the rules that form the foundation of the implementation of the FDA Food Safety Modernization Act (FSMA).
Search the Clearinghouse
The Technical Assistance Network (TAN) is a central source of information for questions related to the FSMA rules, programs, and implementation strategies.
The FSPCA Technical Assistance Network (TAN) is a place where you can ask questions related to preventive controls, and also find information on courses and Lead Instructors.
A listing of all Preventive Controls for Human Food courses being held across the world. The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the...
Fact Sheet includes summaries of some key requirements, compliance dates, and other information on the FSMA Produce Safety Rule.
Link to the FDA Food Safety Modernization Act (FSMA) website.
Elizabeth Newbold is the Assistant Director for the Northeast Center to Advance Food Safety (NECAFS), one of four USDA funded regional centers tasked with coordinating training, education and outreach related to the FSMA Produce Safety Rule and the FSMA Preventive Controls for Human Foods Rule. Her work focuses on coordination and facilitation of the Northeast regional network to support a...
The U.S. Food and Drug Administration's (FDA) Food Safety Plan Builder (FSPB) is a tool designed to assist owners/operators of food facilities with the development of food safety plans that are specific to their facilities and meet the requirements of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (21 CFR Part 117).
This guidance is intended for all fresh-cut produce processing firms, both domestic firms and firms importing or offering fresh-cut product for import into the U.S., to enhance the safety of fresh-cut produce by minimizing the microbial food safety hazards.
This fact sheet provides instruction on taking a proper water sample as well as requesting the correct test.