FDA Food Facility Registration: Dairy Food Processors

Mar 26, 2021

By Kerry E. Kaylegian

To protect the U.S. public from an attack on the food supply, the FDA passed the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act). This requires food processors that manufacture, process, pack or hold food to register their facilities with the FDA. The purpose of registration is to allow the FDA to be able to locate and contact food processors that may be affected in case of a potential bioterrorism incident or a foodborne illness outbreak.

Dairy food processors are subject to these regulations, and the list of all foods that that are covered under this regulation can be found on the Penn State Extension website and the FDA website. The FDA website has several guidance documents and FAQs to assist you in this process.

Some dairy processors may be exempt from registering their facility, especially if their primary sales outlet is directly to consumers, such as at a farmers market or your own farm stand. To find out if you qualify for this exemption, see the guidance document and flow chart on the FDA website on exemptions for small-scale processors and retail establishments.

There is no fee to register your facility. Registration is done online at the FDA website for Registration of Food Facilities.

Source : psu.edu

Video: What Does 20 MILLION Hogs a Year Look Like?

?? The Multi-Plant System Processing 20 Million Hogs Annually in the Midwest JBS USA operates multiple large-scale pork processing facilities across the Midwest, including major plants in Iowa, Minnesota, and Indiana. Combined, these facilities have the capacity to process approximately 20 million hogs annually.

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Hog procurement is coordinated through electronic marketing platforms that connect regional contract finishing operations and independent producers to plant demand schedules. This digital procurement system allows for steady supply flow and scheduling efficiency across multiple facilities.

Processing plants incorporate comprehensive food safety systems, including pathogen intervention technologies, rapid chilling processes, and integrated cold-chain management. USDA inspection is embedded throughout the harvest and fabrication stages to ensure regulatory compliance and product integrity. Finished pork products — from bulk primals to retail-ready packaged cuts — are distributed through coordinated logistics networks serving domestic and export markets.