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FDA Issues Two New Food Safety Rules

The pair of proposed guidelines stresses the importance of preventing food-borne illness in the first place.

Critics who have long been frustrated by food safety policies' emphasis on consumer-end prevention are happy to see new rules that place the onus on producers to keep food safe.

New Rules

The Food and Drug Administration has proposed two new rules aimed at reducing the incidence of food-borne illness nationwide. These directives — should they go into affect after a 120-day period of public comment — will implement the Food Safety Modernization Act President Obama signed into law two years ago.

One of the two regulations would require all producers of food sold in the United States to establish formal plans not only for preventing dangerous contamination, but also for dealing with contamination should it occur.

The second rule would order the creation of enforceable safety standards for the harvesting and processing of fruits and vegetables on farms.

Three Years To Comply

While large farms would have three years to come into compliance with the new rules, smaller farms would be granted more time to make the necessary changes.

Recent efforts to combat food-borne illness like 2011’s Clean, Cook, Chill, Separate Campaign, were criticized by some for placing too much emphasis on consumer actions and too little on producer responsibility.

So far, critics have responded more positively to the FDA’s latest announcement.

Read More:

  • FDA Proposes Sweeping New Food Safety Rules (Los Angeles Times)
  • FDA Sets Out New Food-Safety Standards (Chicago Tribune)
  • FDA Proposes New Food Safety Standards For Foodborne Illness Prevention And Produce Safety (FDA)


Sarah Gordon

Sarah Gordon has been interested in food ethics since she was 15, learned about industrial slaughter, and launched into 10 years of vegetarianism. These days, she strives to be a conscientious omnivore. Now a PhD candidate in folklore, her research has caused her to spend a lot of time in the remote Canadian sub-arctic, where the lake trout (sustainably harvested) tastes amazing.

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