12 September 2013
Every year foodborne illnesses cause roughly one-in-six Americans (48 million people) to get sick; 128,000 to be hospitalized; and 3000 to die, according to the U.S. government's Centers for Disease Control and Prevention. These disturbing stats prompted the Food Safety and Modernization Act (FSMA), which became law in January 2011.

It’s sweeping new provisions ensure the safety of the U.S. food supply and shift the focus of government policy from responding to food safety issues to preventing them in the first place.

Yet FSMA is being implemented gradually. The new regulations don’t have to be published until June 30, 2015, although the first set of proposed rules were signed into law earlier this year, reported The New York Times. But many food and beverage makers aren’t waiting for new standards to take effect; they’re already making changes for the better.

Ironically, Tetra Pak was established in an effort to produce packaging for milk that was efficient and hygienic, and our mission has always been ‘to make food safe and available everywhere’ ever since our founding in 1951. And today, our unique innovations to achieve that goal have not only changed the way food is packaged and distributed worldwide, they have helped address the growing global concern over food safety.

Of course, food safety starts at the drawing board with hygienic design, which ensures that every material that comes in contact with food is built for cleanability and made of approved materials. But in order to achieve the highest level of food safety possible, we’ve developed an integrated, holistic approach that covers the entire production process from intake to distribution and has met much success. An article recently published in Food Manufacturing titled "A Holistic Approach to Food Safety" offers a concise, in-depth look at this methodology.
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