No. 1 goal is to make sure products coming into the U.S. are handled at the same level as those here.

For producers and facilities in the U.S., a third-party audit is not required.

It’s a good idea—though not required by the FDA—to have a written food safety plan in place; it’s an effective communication tool.

Good news! There are now eight additional testing methods for agricultural water (vs. one in the past).

U.S.-based importers must conduct a hazard analysis and verify their supply chains (FSVP).

Nonprofits and certifiers like CCOF are helpful resources for small growers.

“We’re not out there to make a lot of money: we’re there to grow food for ourselves and families around us.”

It’s a collaborative effort with the rule makers and law enforcers; crew member education is also important.

Catch a food safety issue before it becomes a serious problem and endemic in your facility.

Sanitation monitoring is the core of any food safety program.

Meet the U.S. “big eight” food allergens and the components of a food allergen control plan (ACP).

GMOs (and drift) are an obvious issue for the organic industry, even though the FDA doesn’t regulate their use.

Whole genome sequencing and NGS: new technology that can extend shelf life and reduce food waste.

Small growers can take advantage of the flexibility in the FDA rules.

United Fresh and Product Marketing Association are two groups working with growers to shape regulations and offer support.

Sanitization as it applies to the National List (from NOP) and the Organic Materials Review Institute (OMRI).

Listeria testing issues.

Wildlife management issues on the farm.

FSMA audits vs. other audits.