The Food Safety Modernization Act (FSMA) has put food safety regulations at the forefront of the baking industry’s mind for a while now. 

The Food Safety Modernization Act (FSMA) requires a unique food safety plan for every production line. That includes the process and the products made.

General Mills, Inc. increased its spending on food safety to $16 million in 2016, up from $13 million in 2015.

Swabbing, sample handling, and effective verification of sanitation can make or break a commissary — especially with so many FSMA compliance dates (and inevitable audits) coming up.

FSMA is a “big deal and is here to stay,” Joseph Levitt, partner, Hogan Lovells LLP, Washington, told soft wheat millers participating in the annual spring conference of the North American Millers’ Association. 

Once upon a time, an outbreak occurred, and the game was never the same. 

You may be monitoring your facilities to prevent the accidental inclusion of allergens in the foods you prepare, but what about your ingredients supplier?

FDA’s menu labeling rules under FSMA are to go into effect on May 5, and as of press time the industry’s countermove, the Common Sense Nutrition Disclosure Act, has passed the House but remains in the Senate. 

New year, same elevated emphasis on sanitation and keeping your facility’s equipment and food preparation areas as safe as possible.

Forecasting the direction of food safety policy and enforcement may be difficult in the wake of any general election.