The Food and Drug Administration (FDA) is tackling several initiatives under the Food Safety Modernization Act (FSMA) that hold food retailers, manufacturers/suppliers, and distributors accountable for food quality and keeping the public safe from contaminated food outbreaks.
The FSMA is part of ongoing legislation that addresses the public health imperative of food safety. It addresses the issues brought on by new hazards created by globalization, increasing complexity in the food supply, technological advancements in transportation, and changing demographics.
Why should pizzeria owners/operators be concerned about the FSMA?
At first glance, the FSMA has little relevance for pizzeria operators/owners. But the reality is it has everything to do with them since their supply chain partners must comply with FDA legislation — including inspections, audits, traceability regulations, testing, and import/transportation safety. We’ll examine FSMA about two areas of the pizzeria supply chain:
Transportation
The FSMA specifies a rule to protect food from farm-to-table. The Sanitary Transportation of Human and Animal Food Rule furthers the contamination safeguards envisioned by the 2005 Sanitary Food Transportation Act. The rule required shippers, loads, motor or railway vehicle carriers, and receivers to adhere to sanitary food practices. A 12-month record of procedures, agreements, and training backed this up.
Consider the ingredients you use. Where are they from? How do they reach your kitchen? Transport is involved. If you have a pizzeria, ensuring that your supply chain partners work with FSMA-compliant transportation companies that can provide documentation traceability is essential.
Food Allergens
The FDA is preparing to make significant changes to its allergen control regulations, affecting food companies. These changes are aimed at preventing the accidental introduction of contaminants to products. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), which was passed in 2004, already addressed the “big eight” food allergens – milk, eggs, and fish as well as crustacean and shellfish, tree nuts, peanuts, and wheat. The FSMA now focuses on “undeclared allergies,” foods, and ingredients that appear through cross-contact. FSMA’s top priority is implementing processes and preventative control for undeclared allergies.
In an earlier blog post, we discussed the precautions to be taken when serving customers with food allergies. The FSMA legislation is an amplification of this concept. It is essential to work with suppliers who are committed to rigorous allergen control. This includes everything from cleaning equipment and sanitation practices to producing letters guaranteeing raw ingredients.
What protection does the FSMA offer to pizzeria owners/operators?
FSMA legislation aims to protect your customers but also saves you. By implementing strict mandates and responsibilities on companies you work with within your supply chain, you can reduce the risk of customers being injured by contaminated foods and possibly file a lawsuit against your restaurant or deli.
When must supply chain partners comply with the FSMA regulations?
The size of the company determines compliance deadlines. Companies with less than 500 employees or annual revenues below $10 million have three years from the date the law was published to comply. Those with over 500 employees or yearly incomes exceeding $10 million have two years. Ask and check on the compliance status of your suppliers if you are still determining where they fall on this scale. It’s better to be safe than sorry. For more information, visit the FDA FSMA official page.
What should pizzeria operators and owners do to prepare themselves for the FSMA?
Any FSMA protocol does not legally bind owners/operators of pizzerias. It’s a good idea to educate your employees about the importance of FSMA compliance and to guide your suppliers on the possible consequences for non-compliance.