United States Food and Drug Administration (FDA)

Food Safety References


Food Safety Modernization Act (FSMA)

Facility Registration

GMP/Preventive Measures Fact Sheet

Fact Sheet on the FSMA Proposed Rule for Produce

Fact Sheet on the Subparts

Accreditation of Third-Party Auditors/Certification Bodies to Conduct Food Safety Audits and to Issue Certifications

FDA – Code of Federal Regulations Title 21

Reportable Food Registry Action Plans, Food Protection Plan 2007

Acidified & Low-Acid Canned Foods, Bottled Water & Carbonated Drinks

Consumer Information, Foodborne Illness, Foodborne Consumer Information Pathogens & Natural Toxins, Interagency Coordination

Chemical Adulterants, Metals, Material & Adulterants Toxins, Pesticides, Total Diet Study

HACCP Principles & Application Guidelines, Dairy Grade A Voluntary HACCP, Juice HACCP, Retail & Food Service HACCP, Seafood HACCP

Regulations, Codes and Code Interpretations, Food Code, Federal/State Cooperative Programs, Managing Food Safety: HACCP Principles, Inspections and Quality Assurance, Foodborne Illness & Risk Factor Reduction, Compliance & Enforcement, Food Defense & Emergency Response, Industry & Regulatory Assistance & Training Resources, Program Standards

FDA Bad Bug Book

FDA Bacteriological Analytical Manual (BAM)

FDA Guidance and Regulations

FDA Food Defense

FDA Color Additives

FDA Food Labeling and Nutrition