Food Safety
The milling industry is committed to food safety and food defense. Food safety is not the same as food defense. Food safety addresses the accidental contamination of food products during processing or storage by biological, chemical or physical hazards. The main types of food safety hazards are microbes, chemicals and foreign objects. This unintentional contamination of food products can be reasonably anticipated based on the type of processing. This principle is the foundation of the Hazard Analysis Critical Control Point (HACCP) process used to ensure food safety.
Food companies have invested considerable effort and expense over many years to achieve an impressive and effective food safety program designed to help protect against accidental contamination. Although there are many different approaches to this important objective, the industry has standardized on some generally accepted principles and techniques for food safety, including GMPs (good manufacturing practices) and HACCP. A food safety program which reflects these generally accepted standards can be expected to pass food safety audits by customers and inspections by food regulating agencies.
FDA Food Protection Plan
The US Food and Drug Administration (FDA) developed the Food Protection Plan in May 2007 to further increase the safety of the United States food supply. The plan focuses on greater scrutiny for high-risk products.
Long term, NAMA questions FDA's ability to operate the Food Protection Plan without food safety legislation or more funding dedicated to the plan. Within the plan, FDA is committed to developing an expedited entry program for certain importers. NAMA questions whether the program is truly beneficial.
National Uniformity for Food Act
The National Uniformity for Food Act sets uniform national food safety standards and warning requirements that provide all Americans the same high level of confidence and protection. As part of the National Uniformity for Food Coalition, NAMA participated in lobbying efforts to pass the bill. The bill ensures consumers have access to identical, accurate, and science-based food safety information regardless of where they live.
Last updated June 18, 2008
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