Tuesday, March 4 11:05 AM -11:25 AM
When the Food Safety Modernization Act (FSMA) was signed into law, in January 4, 2011, it established sweeping reform to federal food safety laws. The new law requires 52 new regulations and guidance documents to be implemented. New key requirements for bakers include: preventative process controls; hazard evaluation; traceability; foreign supplier verification; recordkeeping and access; increased inspection requirements; pathogen testing; new FDA enforcement powers and recalls.
As these new regulatory proposals are implemented, industry needs to prepare their facilities and staff to comply with new stringent requirements.
Participants will take away an understanding of:
What new FSMA regulations impact bakers
What do I need to do to prepare my company
What new regulations and requirements are coming down the pike that will impact my company in the future
Lee Sanders, American Bakers Association