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FSMA: The Implementation Phase

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1/22/13 to 1/23/13
The biggest change in food legislation in US history was initiated in January 2011 with the signing of the Food Safety Modernization Act. However, due to the structure of the legislation, many of the specific rules and details were not readily known. As we pass the two-year anniversary of this ground-breaking Act, more details are becoming apparent and it is evident that food companies cannot wait for all the regulations to become published to upgrade their programs to meet the new requirements.


AIB's professionals in Food Defense, HACCP, and Foreign Suppliers have collaborated to bring you practical guidance for updating your programs and understanding the evolving relationship between industry and the FDA. The FDA has many new authorities under the Act, and food plant management cannot expect it to be business as usual. This course is designed to help food plant management understand their rights and responsibilities under the new law.


The course addresses key questions about records access, whistleblower protection, preventive controls, and use of foreign ingredients. The course covers not only what needs to be done to comply, but how to do it in the best interest of the company and the consumer.


We have known about FSMA for two years. Now is the time to move into the implementation phase.



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New chips off the old block

Here’s our tour of potato chip producer, Ballreich Bros., our 2014 Snack Food Manufacturer of the Year. 

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.


Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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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.

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The Weekly Mix

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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.

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