FSMA Fridays: What To Expect From The FDA And FSMA In 2015 (Part One Of Five)
Safety Chain’s Barbara Levin discusses with the Acheson Group’s Dr. David Acheson and Melanie Neumann what the FDA and the Food Safety Modernization Act have in store for the food industry next
On the last Friday of every month, SafetyChain, a leading provider of food safety and quality assurance automation and compliance solutions, hosts FSMA Fridays™, the leading online forum for the food and beverage community to learn the latest information about the FDA’s Food Safety Modernization Act (FSMA). Featuring Dr. David Acheson, the popular monthly interactive pod/webcast is sponsored by SafetyChain Software and The Acheson Group.
Barbara: Good morning or afternoon, everybody, and welcome to FSMA Fridays. Our topic for today: What to Expect from FDA and FSMA in 2015. We're very excited that the TAG (The Acheson Group) team is going to get out their crystal ball. I'm Barbara Levin; I'll be your host for today. We're really excited to have with us Dr. David Acheson and Melanie Newman, so welcome. With that, we're going to just jump right in with you, David. Before we get into today's specific topic, maybe you can update us on the latest and greatest news from FDA on FSMA.
David Acheson, Founder and CEO of the Acheson Group: Well, thanks, Barbara, and welcome to everybody. In terms of updates, there's not an awful lot to share. The comment period has now closed for re-proposals that came out, that we've been talking about over the last few FSMA Fridays. Those comments closed December 15 and that'll be it, where I think we're done. The only other minor things that I'm seeing coming out of the FDA is we're starting to see some Q&A and guidance documents coming out with somewhat of a produce-centric focus. Just recently, some things on manure and soil amendments were released, but nothing very dramatic. I think that's about it. The news is that there is no news, other than that the comments are closed and we need to stand by and now accelerate towards 2015. Back to you, Barbara.
Please log in or register below to read the full transcript.
Get unlimited access to:
Enter your credentials below to log in. Not yet a member of Food Online? Subscribe today.