Proposed FDA User Fees Concern ABA, SFA

June 10, 2009
/ Print / Reprints /
/ Text Size+
In separate letters to Congress, ABA and the SFA expressed concern regarding a proposed $1,000 per facility user fee to help pay for improved food safety under “The Food Safety Enhancement Act of 2009.”

In separate letters to Congress, the American Bakers Association and the Snack Food Association expressed concern regarding a proposed $1,000 per facility user fee to help pay for improved food safety under “The Food Safety Enhancement Act of 2009.”

The ABA, for instance, noted that the facility registration fees would create a “costly burden on the domestic food industry for large and, particularly, small businesses.

“While bakers operate manufacturing facilities, they also operate thousands of depots/distribution centers, or locations where finished and packaged food products are stored, across the nation,” the ABA noted. “These facilities merely serve as a transfer point for baked goods – a very low-risk atmosphere for potential food contamination.”

Specifically, the association added, only about 10% of baker-registered facilities produce products while some 90% merely store finished food products for 24 hours or less.

In a letter to the House Energy and Commerce Committee and its Health Subcommittee, SFA President James A. McCarthy reiterated that the snack food industry has invested millions of dollars in food safety systems, and pledged to work with Congress "to ensure that effective food safety legislation is enacted that encompasses the principle that Federal resources should be committed to those portions of the food supply that pose the most significant food safety risk."

Although the ABA applauds Congress’ focus on food safety, ABA also expressed concerns about requirements for the country of origin labeling (COOL) within the draft legislation.

“ABA firmly believes that COOL would prove to be unworkable, too complex to implement on processed foods, very expensive and resource intensive for bakers while doing nothing to improve public health,” the association stated.

For more information, go to or

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

2014: State of the Industry Reports

Our State of the Industry Report images on the Snack Market are here.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 July

July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

Table Of Contents Subscribe

Mintel Research

New Mintel research reveals that sales of frozen and refrigerated cakes and pies declined 2009-14. Which do you prefer:
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!


Facebook IconTwitter IconYoutube IconLinkedIn Icon