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Establishes principles for risk-based controls throughout the seafood industry, with an emphasis on preventing hazards that could cause food-borne illnesses.

A private organization that oversees and approves different auditing platforms to ensure they meet certain food safety standards.

Regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced.

Requires shell egg producers to implement measures to prevent Salmonella Enteritidis in shell eggs during production, storage, and transportation.

Regulations that prevent the introduction, transmission, and spread of communicable diseases through human cells, tissues, and cellular and tissue-based products.

A management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards from production to consumption.

Requires food facilities to implement a written preventive controls plan, which includes hazard analysis and risk-based preventive controls.

A risk-based initiative designed by FDA to ensure that the feed used by food-producing animals does not harm the animal or the environment and ensures that the resulting food product is safe for human consumption.

Increases the ability of the U.S. Food and Drug Administration to protect the public health by strengthening the food safety system.

Regulations requiring producers to ensure that their products are consistently produced and controlled according to quality standards.

Amends the Federal Insecticide, Fungicide, and Rodenticide Act and the Federal Food, Drug, and Cosmetic Act, setting stricter safety standards for new and existing pesticides, and food tolerances.

Part of FSMA focusing on standards for the growing, harvesting, packing, and holding of produce for human consumption.

Provides standards for the production, processing, and packaging of Grade 'A' milk and milk products to ensure safety and wholesomeness.

Voluntary guidelines which aim to ensure that food is produced, packed, handled, and stored as safely as possible to minimize risks of microbial food safety hazards.