The purpose of this
article is to bring the
cheese and deli industries up-to-date on
regulatory issues and
topics that may be of
interest to them.
If you have a question
or a topic that you
would like discussed
in detail, please feel
free to let me know at
Rules and Regulations
By Margaret Eckert finalized and formally adopted.
No time frame for implementation of the new
forms was given. Updates on this topic will be
provided as they become available.
Retail Food Protection Co-op Program
The FDA recently released the following:
“More than 3,000 state, local and tribal agencies
have primary responsibility to regulate the retail
food and foodservice industries in the United
States. They are responsible for the inspection and
oversight of over 1 million food establishments –
restaurants and grocery stores, as well as vending
machines, cafeterias, and other outlets in health-care facilities, schools, and correctional facilities.
“FDA strives to promote the application of sci-ence-based food safety principles in retail and
foodservice settings to minimize the incidence
of foodborne illness. FDA assists regulatory
agencies and the industries they regulate by
providing a model Food Code, scientifically-based guidance, training, program evaluation,
and technical assistance.
“Useful retail food safety information is provided
here and is organized by categories that reflect the
9 program standards developed by FDA and its
partners to guide regulatory retail food managers.”
Click here to read more.
U.S. Food Waste Challenge Announced
With the U.S. Food Waste Challenge, the U.S.
Department of Agriculture (USDA) and the U.S.
Environmental Protection Agency (EPA) challenge
producer groups, processors, manufacturers, retailers, communities, and other government agencies
to join their efforts to:
Reduce food loss and waste;
Recover wholesome food for human consumption;
Recycle discards to other uses including animal
feed, composting and energy generation.
The goal of the Challenge is to lead a fundamental
shift in how we think about and manage food and
food waste in this country. To join the Challenge,
participants list the activities they will undertake to
help reduce, recover or recycle food waste in their
operations in the United States. The Challenge
includes a goal of 400 partners by 2015 and 1,000
by 2020. More information can be found here.
FDA’s CORE Program
The FDA’s Coordinated Outbreak Response and
Evaluation (CORE) Network was created to manage not just outbreak response, but surveillance
and post-response activities related to incidents
involving multiple illnesses linked to FDA-regulated
human and animal food and cosmetic products. For
more details, click here.
LACF Form Changes Coming?
The Food and Drug Administration (FDA) has
announced that it is seeking to make it easier for
manufacturers of acidified and low-acid canned
foods (LACF) to submit information about their
manufacturing processes to the FDA and improve
the accuracy of the information they provide. The
FDA is doing this by modernizing both the paper
and electronic process filing forms that acidified
and low-acid canned food manufacturers are
required to file with the agency.
The agency is planning on stopping the use of
forms 2541a and 2541c, and will begin using
forms that are specific to the different industry
manufacturing processes. The new forms will be
easier to use and will reduce any confusion about
the type of information the FDA needs from a
manufacturer to evaluate the adequacy of its
There will be two opportunities for stakeholders
to comment before the new forms will be used.
Manufacturers should continue to use the current
forms 2541a and 2541c until the new forms are
Margaret Eckert, president of Eurofoods Regulatory
Advisors LLC, specializes in regulatory issues and
trade disputes. She assists foreign and U.S. food and
beverage manufacturers in complying with the ever-changing U.S. regulatory landscape. She is a regular
contributor to this magazine.