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India Holds Key for FSMA Success

FSMA Featured Article

India Holds Key for FSMA Success

March 09, 2016
By Ken Briodagh
Editorial Director

In a recent blog post on FDAVoice, Howard Sklamberg, deputy commissioner for global regulatory operations and policy, FDA, he wrote that the FDA is reaching out to international partners and stakeholders to discuss implementation of the Food Safety Modernization Act (FSMA).

He delved into a visit to India with Andrew Stephens from the Office of Food and Veterinary Medicine, and Ritu Nalubola, Ph.D., with the FDA Commissioner’s Office of Policy.

“India is the seventh largest supplier of food to the United States. The Indian food products that end up on the dinner tables of Americans every night — including shrimp, spices, and rice — reflect the increasing globalization of our country’s food supply,” he wrote. “Many of these goods come from any of India’s 29 states, produced by thousands of different companies. Such dispersion and volume makes FDA’s close engagement with our Indian counter parts necessary, especially on the export-related parts of FSMA.”

This recent trip focused on three of the FSMA rules that matter most to stakeholders in India: Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food; Foreign Supplier Verification Programs for Importers of Food for Humans and Animals; and Accreditation of Third-Party Certification Bodies To Conduct Food Safety Audits and To Issue Certifications. The FDA team worked with their Indian partners to provide them with useful information. These government counterparts have been engaged with the FDA’s India Office in learning the details of the new mandates for exporters.

They also built on the Memorandum of Understanding signed in March of 2015 with the government of India to engage in regulatory, scientific, and public health protection matters related to food products.

For the rest of the post, “A FSMA Update for our Stakeholders in India,” click here.

Edited by Maurice Nagle

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