Oldtimer
Well-known member
Are you aware that if you are a commercial hay producer these rules will probably affect you this year?
Its sad that our government is mandating all these FDA rules and laws along with USDA's proposed Mandatory animal ID which put big hardships on producers- but refuse to require the Packer/Retailer to tell consumers what country the meat they are buying comes from....These rules require everyone in the food chain to keep detailed records back to the source- but even tho its sourced don't require the packers/retailers to label or tell the consumer where it comes from...It still allows the retailer to remove the exporting countries label and restamp with the USDA stamp and pass off to US consumers as a US product...Definitely the Packers have the best USDA money can buy..
:Establishment and Maintenance of Records:
key features,
This requires both domestic and foreign facilities that manufacture, process, pack or hold food for human or animal consumption in the United States to establish and maintain records. These records must be made available to the Secretary for Inspection to allow the Secretary to identify the immediate previous sources and immediate subsequent recipients of food, including its packaging, in order to address credible threats of serious adverse heath consequences (both to humans and animals).
FDA wants to describe the specific information a covered entity must keep, but not specify the form or type of system in which those records must be maintained.
For manufacturers, processors, packers, distributors, receivers, holders and importers of food (that is those other than transporters), the records would need to:
Identify the immediate non-transporter previous sources, whether foreign or domestic, of all foods received, including the name of the firm and the responsible individual; address; telephone number; fax number and email address, if available; type of food, including brand name and specific variety (e.g. Brand X Cheddar Cheese, not just cheese); date received; lot number or other identifier if available; quantity and type of packaging (e.g., 12oz bottles); and the name, address, telephone number and if available fax number and e-mail address of the transporter who brought it. The record must include information that is reasonably available to identify the specific source of each ingredient that was used to make every lot of finished product.
Identify the immediate non-transporter subsequent recipients of all foods released, including the name of the firm and the responsible individual; address; telephone number; fax number and email address, if available; type of food, including brand name and specific variety; date released; lot number or other identifier if available; quantity and type of packaging; and the name, address and telephone number and, if available, fax number and e-mail address of the transporter who transported the food from you. For transporters, the records for each food transported would have to include:
The name of the firm and the responsible individual who had the food before you and their address, telephone number, and, if available, fax number and e-mail address, and the date you receive it.
The name of the firm and responsible individual who had the food immediately after you and their address; telephone number, and, if available, fax number and e-mail address, and the date you delivered it.
The type of food, including brand name and specific variety; lot number or other identifier if available, quantity, and type of packaging.
Identification of each and every mode of transportation used (e.g., company truck, private carrier, rail, air etc.) and the individual responsible from when the food was first received until it was delivered.
The proposed rule requires that records are created when food is received, released or transported. Records for perishable foods not intended for processing into non-perishable foods, as well as records for animal food including pet food, would have to be retained for one year after from the date they were created. Records for all other foods would have to be retained for two years after the date they were created.
The records must be easily accessible. When the FDA has a reasonable belief that an article of food is adulterated and presents a serious threat, any records or other information to which the FDA has access must be available for inspection and photocopying or other means of reproduction within 24 hours if the request is made between 8:00am and 6:00pm, Monday to Friday, or within 24 hours if the request is made at any other time.
The following details are excluded from these regulations: recipes, financial data, pricing data, personnel data, research data and sales data. The definition of a recipe is the quantitative formula used in the manufacturing of the food product, but not the identity of the individual ingredients of the food.
Failure to maintain the required records or failure to make them available to the FDA will be a prohibited act. The Federal government has the power to bring a civil action in Federal Court to enjoin persons who commit a prohibited act; or the Federal government can bring a criminal action in Federal court to prosecute persons who commit a prohibited act.
The proposed rule would require all businesses, except small and very small businesses, to comply with the final rule 6 months from its publication in the Federal Register. Small businesses (fewer than 500 but more than 10 full-time equivalent employees) would have to comply within 12 months from publication of the final rule, and very small businesses (10 or fewer full-time equivalent employees) would have to comply within 18 months from the publication of the final rule.
Its sad that our government is mandating all these FDA rules and laws along with USDA's proposed Mandatory animal ID which put big hardships on producers- but refuse to require the Packer/Retailer to tell consumers what country the meat they are buying comes from....These rules require everyone in the food chain to keep detailed records back to the source- but even tho its sourced don't require the packers/retailers to label or tell the consumer where it comes from...It still allows the retailer to remove the exporting countries label and restamp with the USDA stamp and pass off to US consumers as a US product...Definitely the Packers have the best USDA money can buy..
:Establishment and Maintenance of Records:
key features,
This requires both domestic and foreign facilities that manufacture, process, pack or hold food for human or animal consumption in the United States to establish and maintain records. These records must be made available to the Secretary for Inspection to allow the Secretary to identify the immediate previous sources and immediate subsequent recipients of food, including its packaging, in order to address credible threats of serious adverse heath consequences (both to humans and animals).
FDA wants to describe the specific information a covered entity must keep, but not specify the form or type of system in which those records must be maintained.
For manufacturers, processors, packers, distributors, receivers, holders and importers of food (that is those other than transporters), the records would need to:
Identify the immediate non-transporter previous sources, whether foreign or domestic, of all foods received, including the name of the firm and the responsible individual; address; telephone number; fax number and email address, if available; type of food, including brand name and specific variety (e.g. Brand X Cheddar Cheese, not just cheese); date received; lot number or other identifier if available; quantity and type of packaging (e.g., 12oz bottles); and the name, address, telephone number and if available fax number and e-mail address of the transporter who brought it. The record must include information that is reasonably available to identify the specific source of each ingredient that was used to make every lot of finished product.
Identify the immediate non-transporter subsequent recipients of all foods released, including the name of the firm and the responsible individual; address; telephone number; fax number and email address, if available; type of food, including brand name and specific variety; date released; lot number or other identifier if available; quantity and type of packaging; and the name, address and telephone number and, if available, fax number and e-mail address of the transporter who transported the food from you. For transporters, the records for each food transported would have to include:
The name of the firm and the responsible individual who had the food before you and their address, telephone number, and, if available, fax number and e-mail address, and the date you receive it.
The name of the firm and responsible individual who had the food immediately after you and their address; telephone number, and, if available, fax number and e-mail address, and the date you delivered it.
The type of food, including brand name and specific variety; lot number or other identifier if available, quantity, and type of packaging.
Identification of each and every mode of transportation used (e.g., company truck, private carrier, rail, air etc.) and the individual responsible from when the food was first received until it was delivered.
The proposed rule requires that records are created when food is received, released or transported. Records for perishable foods not intended for processing into non-perishable foods, as well as records for animal food including pet food, would have to be retained for one year after from the date they were created. Records for all other foods would have to be retained for two years after the date they were created.
The records must be easily accessible. When the FDA has a reasonable belief that an article of food is adulterated and presents a serious threat, any records or other information to which the FDA has access must be available for inspection and photocopying or other means of reproduction within 24 hours if the request is made between 8:00am and 6:00pm, Monday to Friday, or within 24 hours if the request is made at any other time.
The following details are excluded from these regulations: recipes, financial data, pricing data, personnel data, research data and sales data. The definition of a recipe is the quantitative formula used in the manufacturing of the food product, but not the identity of the individual ingredients of the food.
Failure to maintain the required records or failure to make them available to the FDA will be a prohibited act. The Federal government has the power to bring a civil action in Federal Court to enjoin persons who commit a prohibited act; or the Federal government can bring a criminal action in Federal court to prosecute persons who commit a prohibited act.
The proposed rule would require all businesses, except small and very small businesses, to comply with the final rule 6 months from its publication in the Federal Register. Small businesses (fewer than 500 but more than 10 full-time equivalent employees) would have to comply within 12 months from publication of the final rule, and very small businesses (10 or fewer full-time equivalent employees) would have to comply within 18 months from the publication of the final rule.
