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Dairy Facts 2016
 
 

Reportable Food Registry

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The Food and Drug Administration's Amendments Act of 2007 contains a provision intended to improve FDA's ability to ensure the safety of the domestic food supply. It imposed new reporting responsibilities on food industry manufacturers and suppliers, including IDFA members.

The act is primarily a reauthorization of the Prescription Drug User Fee Amendments to the Federal Food, Drug and Cosmetic Act. Title X of the new act is devoted to food safety and required the creation of the Reportable Food Registry to track patterns of adulteration, or potentially harmful changes, in food. (For FDA's definition of "adulteration," click here.)

In the act, reportable foods are defined as any food products that could cause serious adverse health consequences or death to humans or animals. This is essentially the same standard that is incorporated into the Bioterrorism Act of 2002, as based on criteria for a Class I recall under FDA's recall regulation. In the case of dairy products, reportable foods would most likely be those found to contain pathogens or unlabeled allergens.

Each report to the registry will be required to include the facility's registration number, the date the food was determined to be reportable; the nature of adulteration; results from any investigation if the adulteration happened at the processing facility; the disposition of the food; and pertinent product information, such as product codes, use-by dates and the names of manufacturers, packers or distributors.

Under the law, companies are required to maintain records related to each report for two years. These records are subject to the Freedom of Information Act and open to inspection by government agencies.

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