FDA may collect finished product or processing line samples to test for the presence of pathogens.
 

A reflective approach

As inspections come and go, they create opportunities for the industry to unite and learn from one another’s triumphs and mistakes. Mr. Heflich noted that food safety should not be a competitive process. Fostering discussions amongst companies builds confidence within the field and may provide insights the FDA can use to modify guidelines and protocols.

Industry groups already have expressed interest in creating guidance documents on FSMA requirements with two goals in mind: providing a valuable resource for their members and developing industry standards that can become part of FDA guidance in the future. The agency laid out steps for industry associations interested in developing food guidance documents and stated it would provide technical advice and check for potential conflicts with federal regulations.

“FDA has listened to a lot of what we asked for,” Mr. Heflich said. “We asked to keep it simple, not prescriptive; tell us what we need to do but not how to do it. The industry needs the flexibility and the ownership.”

With that in mind, he urged bakers to get involved with industry associations and discuss issues with peers and competitors to ensure that the industry can guide and define regulations and protocols set forth by the FDA.