Meeting safety regulations might not be the most exciting aspect of your day-to-day food and beverage manufacturing operations, but let’s face it: they have a big impact on everyone’s lives.
Every time we grab a snack or order a meal, it’s these regulations that help keep our food safe to eat. The food and beverage industry—which has always been under the watchful eye of laws governing manufacturing safety—has seen a major rise in consumer participation over the years.
People are educating themselves about the ingredients and processes that go into our beloved food brands and demanding better transparency, cross-directionally affecting the entire supply chain process. Just look at the Non-GMO Project and Fairtrade, and you’ll see what we mean.
And with quality control enforcement getting even stricter and foodborne illnesses a heavy cloud over operations (heightened by COVID-19), manufacturers need solid policies and principles. These are what make Virginia’s and America’s highest-quality food and beverage products.
So, how can food manufacturers grapple with regulations?
In this blog, we cover:
- Essential regulations, programs, and resources for Virginia manufacturers
- The Virginia Food and Drink Law
- Current Good Manufacturing Processes (CGMPs)
- International Organization for Standardization (ISO) 22000
- Food Safety Modernization Act (FSMA)
- Enacting a Food Safety Management System (FSMS)
Regulations Virginia Manufacturers Should Know
- Virginia Food and Drink Law
- Regulations Governing the Manufacturing and Sale of Products that Contain Industrial Hemp Extracts Intended for Human Consumption
- FDA: Good Manufacturing Practices Regulations
- FDA: Labeling Regulations
- FDA: Specialized Laws & Regulations
Additional Programs
- About the Virginia Rabbit Program (pdf)
- Application for the Virginia Rabbit Program (pdf)
- The Safe Quality Food (SQF) Program
More Virginia Manufacturing Resources
- Animals in Food & Beverage Establishments (pdf)
- Dogs on the Premises of Alcoholic Beverage Establishments (pdf)
- Frequently Asked Questions: Food Safety Program Annual Fees
- Food & Drug Administration
- Handbook for Small Food Manufacturers (pdf)
- New Regulations For Food Storage and Manufacturing Facilities (pdf)
- Virginia’s Finest Program
- Permit FAQs (pdf)
Virginia Food and Drink Law
Under the Virginia Food and Drink Law, inspections of food establishments are mandatory in the state. It is illegal to operate as a food manufacturer, food storage warehouse, or retail food establishment without first undergoing an inspection and receiving a permit. This ensures that all food and beverages are safe for human consumption.
The Virginia Department of Agriculture and Consumer Services (VDACS) employs Food Safety Specialists, or inspectors, who conduct regular and unannounced inspections to identify unsanitary conditions, mislabeling, and mishandling of food products. These inspectors enforce compliance with the law through periodic evaluations and sampling, requiring manufacturers to pay an annual fee. Additionally, products containing meat are regulated separately by the Office of Meat and Poultry Services.
Current Good Manufacturing Practices (CGMPs)
If you’re a good manufacturer, you adhere to Current Good Manufacturing Practices (CGMPs) to ensure food is prepared and stored in hygienic conditions. Implementing CGMPs into your processes and workforce training plans helps you focus on safety and follow Hazard Analysis Critical Control Point (HACCP) protocols, helping manage potential hazards during production. These regulations include hygiene, facility design, sanitary operations, and process controls during food production.
Established by the FDA in 1969 and modernized in 2015, CGMPs are outlined in 21 CFR Part 117, which integrates hazard analysis and risk-based preventive controls, as mandated by the FDA Food Safety Modernization Act (FSMA).
Specific CGMPs for Certain Types of Food:
- Dietary Supplements – 21 CFR Part 111
- Infant Formula – 21 CFR Part 106
- Low-acid Canned Foods – 21 CFR Part 113
- Acidified Foods – 21 CFR Part 114
- Bottled Water – 21 CFR Part 129
International Organization for Standardization (ISO) 22000
The ISO 22000 standard outlines essential food safety management requirements for organizations throughout the food supply chain. The three major points of ISO 22000 are as follows:
- Organizations must show a genuine commitment to food safety by keeping clear records of all critical processes. This means documenting everything from when they receive ingredients to when they ship out the final products.
- All employees must be trained in food safety. This means companies need to have a solid training program that updates regularly to keep everyone informed and skilled in the latest food safety practices.
- Organizations must set clear standards for food safety by identifying possible hazards and measuring them to see how serious and manageable each hazard is.
Food Safety Modernization Act (FSMA)
This regulation was enacted in January 2011 and introduced major reforms to food safety regulations that had long been overdue. Here are the key components of the FSMA:
- Focuses on proactive measures rather than reactive responses.
- Enhances the ability to identify and tackle safety issues fast.
- Enforces stricter standards for food coming into the U.S.
- Covers various other aspects affecting food safety.
This act empowers the FDA to take decisive action by ordering recalls of contaminated products and detaining food that raises safety concerns. It enforces stricter documentation throughout the production process and introduces new compliance requirements for importers and exporters.
Ultimately, the FSMA shifts the FDA’s role to prevention and impacts all parties in the food and beverage manufacturing supply chain, from ingredient sources to end sellers.
Stay Compliant With A Food Safety Management System (FSMS)
In today’s market, it’s not just about making great products; it’s about proving we do it safely. This is done with a Food Safety Management System (FSMS).
The framework helps companies establish, maintain, and execute a food safety program that aligns with internal and external regulations. An automated FSMS streamlines the process, enabling manufacturers to adapt to food quality and safety requirements.
Food and beverage manufacturers must comply with ISO and Safe Quality Food (SQF) in order to operate.
With a robust Food Safety Management System (FSMS), organizations can:
- Manage disconnected and often manual systems to satisfy regulatory requirements
- Ensure compliance while lowering audit times
- Eliminate redundant data entry
- Access real-time key performance indicators across the organization
- Facilitate seamless data sharing across different processes
- Strengthen documentation controls
- Support auditing corrective actions for findings
- Improve track-and-trace capabilities
- Aid in recall management
Investing in a solid Food Safety Management System food manufacturers go beyond meeting regulatory expectations by capturing consumer trust through a visible commitment to safety and quality.
Contact your GENEDGE food and beverage manufacturing consultant for more information and resources in Virginia.
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