Food safety is paramount for our livelihood. We all eat, but until 2011, we experienced the concerning effects of poor food regulation in our country, especially here in Pennsylvania.
The Food Safety Modernization Act (FSMA) was passed on Jan. 4, 2011, to help improve food safety and prevent the dangers consumers faced for years. And yes—pests are a huge part of this, from rats to flies (yuck!).
The new FDA mandate focuses on higher standards for food safety and better practices for imported and domestic foods.
Here’s a breakdown of the FSMA and what it means for businesses in Eastern Pennsylvania.
What is the FDA Food Safety Modernization Act (FSMA)?
The FDA-mandated legislation, the Food Safety Modernization Act (FSMA), is essentially a safety system put in place to prevent foodborne illness.
Since the introduction of this law, there have been dramatic changes to the global food system, focusing on preventing and researching preventable foodborne illnesses.
The FSMA was put in place to ensure the safety of the US food supply and identify any issues.
The goal is to tackle any public health issues and threats to economic well-being. This includes having mandatory recall authority, frequent inspections, and strict guidelines regarding the food industry.
7 FSMA Guidelines Food Handlers Should Know
There are seven safety guidelines to follow in the FSMA. These rules establish strict regulation of all food practices from the farm to the fork. The FDA carefully mandates each rule, and all are crucial to our safety.
Rules 1 & 2: Preventative Controls for Human Food and Animals
This rule establishes requirements for any establishment to analyze food safety and hazard analysis.
While the Preventative Controls for Animal Food monitors animal feed and recall plans, the human version has more requirements.
Establishments must have a written safety plan, hazard analysis, preventive controls, monitoring, corrective actions and corrections, verification, supply-chain program, recall plan, and associated records. Every detail must be filed away and should be produced on short notice.
What this rule does is establish that food is created under ideal conditions, and if there is any issue, the item can be recalled efficiently.
Rule 3: Product Safety Standards
This rule is a science-based minimum standard for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for consumption.
Simply put, this rule ensures that your produce is cultivated in the best possible conditions and is safe for consumption when it hits your table.
The rule requirements focus on agriculture, irrigation, soil, domestic and wild animals, worker training, health and hygiene, and the equipment and facilities.
Rule 4: Foreign Supplier Verification
Rule 4 applies to risk factors involving foods imported to the United States. All food imported into the US must meet US safety standards.
All groups involved in the transport of imported goods are held accountable: industry, consumer groups, agencies, including federal, state, local, tribal, and international counterparts, academia, and other stakeholders. If it doesn’t meet the standards, it will not be allowed.
Rule 5: Accreditation of Third-Party Auditors
This rule allows third-party auditors to conduct food safety audits and issue certifications of foreign facilities and foods for humans and animals they produce.
In short, you can apply for accreditation through the FDA for review to sell your product. The FDA intends to keep any potentially harmful food from reaching the US.
Rule 6: Sanitary Transport of Food & Feed
The Sanitary Transport of Food & Feed rule monitors food transportation’s sanitary conditions to ensure the conditions are safe and that the equipment and criteria are up-to-code with practices, training, and record-keeping. This includes cross-contamination in facilities that manufacture products with allergens.
Rule 7: Mitigation Strategies to Protect Food Against Intentional Adulteration
This final rule is put in place to protect against any intentional act meant to cause widespread harm to the public. Whether this involves foreign interference or hazards within registered food facilities, this rule was put in place to defend against food hazards on a larger scale.
Pest Control and the FSMA
Commercial pest control is a critical component of food safety under the Food Safety Modernization Act, which prioritizes the prevention of contamination in food production and handling facilities. Pests such as rodents, insects, and birds can carry harmful bacteria, viruses, and allergens that pose serious health risks.
Under FSMA, food facilities are required to implement proactive pest management as part of their food safety plans to reduce the risk of contamination. In Pittsburgh, a beloved local bakery was shut down because of the presence of rodent droppings that violated the FSMA.
Effective pest control not only helps maintain compliance with federal regulations but also protects consumers and preserves the integrity of the food supply chain.
The Importance of the FSMA for Regulating Food Quality
To put it plainly, everyone eats. The goal of these rules and regulations is to ensure that the food on your plate is safe for you to consume. These regulations are put forth to stop poor sanitation conditions and prevent food contamination.
It maintains good practices from daily maintenance, like washing hands, to the ingredients printed clearly on the packaging. It protects us from possible allergens, toxins, and diseases that may stem from our food. While the system isn’t perfect, it is moving in the right direction.
FAQs
What pests are most concerning for food safety?
Rodents, flies, cockroaches, and stored-product pests (like beetles and moths) are top concerns because they can carry bacteria, contaminate food, and damage packaging.
How often should food facilities schedule pest control services?
It depends on the facility’s risk level, but most require monthly or bi-monthly service to stay compliant and catch issues early.
What is Integrated Pest Management (IPM)?
IPM is a science-based, sustainable approach to pest control that focuses on prevention, monitoring, and control with minimal risk to people and the environment.
