New chapters and sections of the Fish and Fishery Products Hazards and Controls Guidance, including the updated 21 CFR Part 123—Fish and Fishery Products, were updated by the FDA in August.
Bad news first: If you make pet food, have an older facility and have been putting off examining your operation in light of FSMA, rushing to comply with the new food safety rules for animal foods is probably proving to be a challenge.
Effective July 29, the Commodity Credit Corporation has revised the regulations to implement a Trade Mitigation Program for producers of 2019 agricultural commodities that have been significantly impacted by trade actions of foreign governments resulting in the loss of exports.
When finalized, this draft guidance will make the sprout seed industry aware of the FDA’s serious concern with the continuing outbreaks of foodborne illness associated with the consumption of raw and lightly cooked sprouts and provide their recommendations to firms throughout the production chain of seed for sprouting.
FDA has issued a final guidance to provide clarity on the labeling of added sugars for single-ingredient packages or containers of pure honey, maple syrup and other single ingredient sugars and syrups as a result of a requirement contained in the Agriculture Improvement Act of 2018 (Pub. L. 115-334), known as the Farm Bill.
Many foodborne illnesses occur because a link in the cold food chain was weak or broken, with temperature inconsistencies that allowed pathogens to begin growing.
FDA has finalized guidance to help facilities determine their business size under the Preventive Controls for Human Food and Preventive Controls for Animal Food rules issued in response to the FSMA.
The FDA recently held a hearing designed to include information and views related to the safety of cannabis edibles and beverages—with a strong emphasis on cannabidiol (CBD) ingredients—as well as to solicit input relevant to the agency's regulatory strategy for existing products.
FDA intends to exercise this enforcement discretion to provide industry with greater flexibility when labeling food products, including those formulated to reduce sodium content.
