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Este video es un resumen de la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés).

In this video, you will learn who is covered under the Preventive Controls for Human Food Rule under the Food Safety Modernization Act (FSMA) regulations.

This 28-minute video covers the basics of the Food Safety Modernization Act (FSMA), and provides in-depth information on the Produce Safety and Preventive Controls for Human Foods Rules. Watch and learn how FSMA affects you.

This video gives you an overview of the Food Safety Modernization Act (FSMA). It reviews all seven major rules of FSMA and briefly covers compliance requirements.

This video talks about Preventive Controls Qualified Individuals (PCQI) under the Food Safety Modernization Act (FSMA). See if your facility is required to have a PCQI to develop and implement a food safety plan.

The Foreign Supplier Verification Program (FSVP) under the Food Safety Modernization Act (FSMA) is discussed in this video. See if you are subject to the FSVP rule requirements.

The FSMA Preventive Controls for Animal Food Rule requires many animal food businesses to follow basic sanitation standards, conduct a hazard analysis, and write a preventive controls food safety plan.

Are you looking to start a new food business? Are you an existing business looking for information on how to maximize your profitability?

The Bioterrorism Act of 2002 requires domestic and foreign facilities that manufacture, process, pack, or hold food for human or animal consumption in the United States to register with the FDA.

The aim of this rule is to prevent intentional adulteration of food that can cause wide-scale harm to public health.

This study demonstrates the feasibility of thermal sanitization treatment to eliminate L. monocytogenes at niche sites within slicer heads without requiring complete disassembly.

This publication explains how to follow established food safety and sanitation standards that minimize the risk for contamination.

The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Foods rule is discussed in this video. Learn if your operation is affected and what you need to do to comply.

This article reviews the basics for Produce Safety and Preventive Controls and provides some information on how they may affect the mushroom industry.

Learn the details and find educational resources on the FSMA Human Food Rule, including videos and training opportunities that address requirements, exemptions, and deadlines of the rule.

In recent years, awareness of Listeria monocytogenes as a potential microbial contaminant in ready-to-eat foods has increased.

As of mid-2025, there were 60 Grade A dairy plants and 207 non-Grade A dairy plants in Pennsylvania (PDA).

A co-packer, or co-manufacturer, is an established food company that processes and packages your product according to your specifications.

In this video you will learn about the Foreign Supplier Verification Program (FSVP) under the Food Safety Modernization Act (FSMA). It will help you determine whether you are subject to the FSVP rules and regulations.

Learn what a food safety plan is and who is required to have a plan under the Food Safety Modernization Act (FSMA). This video breaks down the written food safety plan and gives resources to help facilities develop a food safety plan.

Now is the time for the mushroom industry to take all possible measures to minimize risks for Listeria contamination.

Adding value by converting produce to be shelf-stable helps farmers recoup production costs. This video shows the steps of preparing, producing, and packaging to convert fresh apples into dried slices.

Farmers market days often end with zucchini still piled on the counter. Making this surplus into dehydrated chips will "use it all." This video shows the production stages from field to table.

Understanding the factors involved in estimating the amount of beef derived from the live animal will assist cattle producers who directly market their beef.

Shared commercial kitchens, sometimes called kitchen incubators, are commercial kitchens where you can prepare and process your new food product.