In 1906, President Theodore Roosevelt signed legislation that created the agency with legal authority to seize goods in interstate commerce that were adulterated, contained additives injurious to health, or contained filthy, decomposed or putrid substances.
After the Food Safety Modernization Act was passed, there was a great deal of angst and fear in the food industry about the impending implementation of hazard analysis, risk-based preventive controls.
All food processors, no matter what they produce or where they are located, should develop, document, implement and maintain a program for traceability and recalls.
When it comes to pathogen testing, processors must choose from a number of processes, as well as whether the work will be done in-house or through a contract laboratory.
According to FSMA, each processor must have a Preventive Controls Qualified Individual (PCQI). This person is responsible for developing the food safety program, ensuring the controls are validated, reviewing records and reassessing the plan.