Answer to Question 1
To improve the safety of the U.S. food supply, the Food Safety Modernization Act (FSMA) was signed into law in 2011 . It has been called historic because it shifts the focus of FDA activities from reacting after people become ill to preventing foodborne illness in the first place. The new law stresses prevention at food processing facilities; provides the FDA with greater enforcement, inspection, and recall authorities; and affords the FDA greater oversight of imported foods. In addition, the U.S. Department of Agriculture (USDA), the FDA, and the food processing industries have developed and implemented programs to control foodborne illness. For example, USDA inspectors examine meat-processing plants every day to ensure that these facilities meet government standards. Seafood, egg, produce, and processed food facilities are inspected less often, but all food producers must use a Hazard Analysis Critical Control Points (HACCP) plan to help prevent foodborne illnesses at their source. Each slaughterhouse, packer, distributor, and transporter of susceptible foods must identify critical control points that pose a risk of contamination and implement verifiable procedures to eliminate or minimize the risk. The HACCP system has proved a remarkable success for domestic products, but such programs do not apply to imported foods.
Answer to Question 2
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