Food Safety Programs provides retailers and wholesalers the information and tools they need to ensure they are properly protecting consumers by selling safe and wholesome food and operating within the scope of regulatory requirements and best practices. FMI is unique in that it tailors all of its programs, training and guidance specifically to its members, offering a one-stop shop for food safety. In addition to food safety support, FMI is also available 24/7 to assist members in need of crises management.
Food safety resources provide reliable science-based best practices and current thinking.
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To focus on food safety issues of public health significance and the enhancement of the industry's understanding of these issues.
FOOD PROTECTION COMMITTEE Food Safety Email Group
FMI Announces Appointment of Dr. Josh Katz to Director, Food Safety Programs
FMI Speaks: The State of the Food Retail Industry
Statement by Dr. Hilary Thesmar, RD, Vice President, Food Safety Programs, Food Marketing Institute, in response to the PRCM survey
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The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. Learn more>>
In December 2012, USDA requested to renew its information collection authority pertaining to country of origin labeling. Under the Paperwork Reduction Act, agencies are required to renew information collection requests (ICRs) at least once every three years. Learn more>>
Single Ingredient Labeling The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) issued a final rule that requires retailers to include nutrition labeling for single-ingredient muscle cuts and ground meat and poultry products. Learn more>> Menu Labeling The U.S. Food and Drug Administration (FDA) issued two proposed regulations that would ensure calorie labeling on menus and menu boards in chain restaurants, retail food establishments, and vending machines with 20 or more locations. Learn more>>
USDA Consumer Alert: Keeping Food Safe During an Emergency The U.S. Department of Agriculture is issuing recommendations to help minimize the potential for foodborne illnesses in the wake of the winter snow storm that brought heavy snow and ice to the Midwestern United States and could leave communities without power. Learn More>> Fires and Food Safety Whether it's the whole house involved or just a fire in the kitchen, people try to save what they can — including food. But generally, saving food that's been in a fire is not a good idea. Food exposed to fire can be comprised by three factors: the heat of fire, smoke fumes, and chemicals used to fight fire. Learn More>> A Consumer's Guide to Food Safety - Severe Storms and Hurricanes Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This Consumer’s Guide will help you make the right decisions to keep your family safe during an emergency. Learn More>>
The Safe Quality Food (SQF) program is recognized by retailers and foodservice providers around the world as a rigorous, credible food safety management system. It is the only certification system recognized by the Global Food Safety Initiative (GFSI) that offers certificates for primary production to food manufacturing.
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A comprehensive food safety training and certification program. In the business of food safety, the best protection is prevention, and it begins with the right training program.
Learn valuable food safety and storage advice to help you maintain the freshness and quality of foods that you purchase.
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