The American Bakers Association (ABA) supports FDA’s flexible, risk-based approach to food safety as set forth in the first major proposal stemming from the Food Safety Modernization ACT, which was signed into law in January 2011. “ABA agrees that a one-size-fits-all approach is not appropriate in the food safety context, and that flexibility is critical”, said Lee Sanders, ABA Senior Vice President, Government Relations and Public Affairs. “We support the general framework set forth by the Food & Drug Administration in its Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food proposed rule.” The baking industry and other food organizations submitted public comments this week.
Other key comment topics for ABA included:
- ABA reinforced its support for an exemption for depots/warehouses storing packaged foods that are ready for delivery. ABA believes that the exemption will help its baking members avoid unnecessary compliance expenses, as much as $10,000 – $20,000 per facility.
- ABA agreed that finished product testing may have limited or little value to guarantee food safety. In many circumstances, finished product testing offers little or no utility due to the nature of the food involved. Further, a facility cannot test each and every food product to guarantee safety. For example, finished product testing is of very little use for a bread product that is baked and then packaged without any significant exposure to the environment.
- ABA urged FDA to not mandate environmental testing programs in its final rule as they may not be appropriate in all cases.
A full copy of ABA’s comments can be found by CLICKING HERE.