Food Safety Modernization Act

Depending on what you export, FSMA’s Foreign Supplier Verification Program (FSVP)
final rule will require your U.S. customers to perform certain risk-based activities to verify
t hat your food has been produced in a manner that meets applicable U.S. safety standards
around preventive controls or produce safety regulations (as appropriate) and to ensure that
the your food is not adulterated or misbranded with respect to allergen labeling.

Does the FSVP rule apply to you?

The FSVP final rule list exemptions such as: Fish and Fishery Products (in compliance with part 123), or certain ingredients for use in fish and fishery products in compliance with part 123; Juice (in compliance with part 120), or certain ingredients for use in juice products in compliance with part 123; Food for research or evaluation; Certain alcoholic beverages, or certain ingredients for use in alcoholic beverages; Certain meat, poultry, and egg products regulated by USDA. 

What new standards you are expected to meet?

The FSVP rule requires your U.S. customer to take the following actions with respect to you and your product:

  • Analyze known or reasonably foreseeable hazards to determine if the hazards are significant.  They may conduct this activity themselves or rely on a third party.
  • Evaluate your performance / perform verification activities based on the previous hazard analysis and an evaluation of risks.  They may conduct this activity themselves or rely on a third party (note: the default verification activity is an annual onsite audit.
  • Review complaints, conduct investigations of adulterated or misbranded food, take corrective actions when appropriate, and modify their approach and verification activities with you if required;
  • Maintain records of their FSVP procedures and activities

How can NSF-GFTC help?

  • In-house presentations outlining critical FSMA details and impact on your business
  • FSMA FSVA Readiness Assessments
  • Consulting and guidance on regulatory compliance

To get started or for more information, contact Alan Grant at (519) 821-1246 ext. 5062 or

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