FSMA, Food Safety, and the Restaurant Industry

By Mike Rozembajgier

With the Food Safety Modernization Act (FSMA) now signed into law and its full implementation expected by the end of next year, the entire food industry should be preparing for the significant changes that are in store. Among the many provisions of the FSMA, one of the most significant is the Food and Drug Administration’s (FDA) new recall management authority. Once the new regulations are fully in place, expect to see an increase in the number of food recalls initiated by both foreign and domestic suppliers. While recalls affect suppliers, manufacturers and retailers, restaurants are by no means immune from the risk.

Restaurants, like producers and manufacturers should pay close attention to their food suppliers and prepare themselves to effectively manage the recall process. A recall initiated by a supplier could quickly lead to increased costs and possibly a shortage of popular menu items.

A recent article at FastCasual.com, which covers restaurant industry news, notes that the FSMA “is expected to have a broad impact on restaurants that import food, as well as those that offer locally-grown produce.” In addition to being extra vigilant about the practices of their domestic and foreign food suppliers, the FSMA will require restaurants using locally grown produce to post both the source of their produce as well as an outline of their oversight practices somewhere easily accessible and visible to the public.

At a recent panel discussion at the National Restaurant Association Show, David Schmidt, president and CEO of the International Food Information Council, said, “Consumers don’t understand everything that goes into food safety, so this (act) provides an opportunity to spread the word. Operators should look at this as an opportunity to communicate that food safety is paramount.”

Schmidt makes an important point. According to the Centers for Disease Control and Prevention, about 48 million people get sick and up to 3,000 people die in the U.S. every year from food borne diseases. The FDA cites these statistics as “a significant public health burden that is largely preventable.”

Under the FSMA, the FDA is expected to increase its reach and work to prevent and efficiently manage food borne illness outbreaks. While the FDA is still in the rulemaking process, restaurants should complete comprehensive evaluations of their suppliers’ certifications and facilities as soon as possible, before the FDA beats them to it. Part of this evaluation should be an assessment of suppliers’ recall plans to ensure that the restaurant will be quickly notified of any recall so that potentially dangerous ingredients and food products are never served to guests.

At the same time, restaurants should have their own recall plans in place to ensure that recalls are effectively communicated among kitchen and wait staff so that possibly contaminated food is not served. There is no better time than the present to make sure that you are prepared for any food safety crisis.

Stericycle ExpertRECALL™ is the industry leader in recall logistics and regulatory compliance for consumer product, pharmaceutical, medical device, juvenile product, and food and beverage recalls. ExpertRECALL’s professionals are experts in recall management who can help you streamline the entire product recall process.