Regulations

HACCP (pronounced “hassip”) is a tool that can be useful in the prevention of food safety hazards. In the past, periodic plant inspections and sample inspections have been used to check product quality and ensure safety. Inspection and sample testing provides information relevant only for the specific time the product was inspected or tested. What happened to the product before or after? This method offers the public little protection or assurance that the product is safe and stable.

Good Agricultural Practices (GAP) and Good Handling Practices (GHP) are voluntary audits that verify that fruits and vegetables are produced, packed, handled, and stored as safely as possible to minimize risks of microbial food safety hazards. GAP & GHP audits verify adherence to the recommendations made in the U.S. Food and Drug Administration’s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables and industry recognized food safety practices.

Lists of Food Safety Requirements for Direct Marketing Farm Raised Meats, Poultry and Eggs in Maryland.

The Food Safety Modernization Act (FSMA) is sweeping legislation designed to protect the American public by focusing on preventing illness rather than responding to outbreaks after people are already sick. The Act was passed in 2010.

The government sets the standards for food safety and enforces them through the licensing process. Jurisdiction over food safety regulations and licensing is divided among a few different government agencies. In general, federal regulations supersede state regulations, and state regulations supersede local regulations. States may be more restrictive, but not less restrictive than federal regulations. In the same spirit, some states have “home rule” which means designated areas may act independently, and their regulations may be more restrictive than state regulations.