Consumer Brands Association (CBA), formerly Grocery Manufacturers Association (GMA)

The Consumer Brands Association plays an active role in developing and promoting comprehensive food safety initiatives for the food industry and provides support to the industry with regard to compliance with federal, state and local regulations. The following documents were generated in partnership with the food industry. Some of the documents below may require account creation and/or payment to download. 

• Equipment Design Checklist for Low Moisture Foods (downloadable Excel worksheet) (link goes to all bookstore products - scroll to find it)
• Control of Salmonella in Low-Moisture Foods Guidance and Annex (link goes to all bookstore products - scroll to bottom)
• Guidelines for Validation of Consumer Cooking Instructions for Not-Ready-to-Eat (NRTE) Products (link goes to page with all products)

Food and Agriculture Organization of the United Nations

• Ranking of Low Moisture Foods in Support of Microbiological Risk Management (FAO/WHO) (2022, PDF 32 MB)

General Food Safety Information - Other

• Reportable Food Registry Annual Report (FDA) May 2016

Low-moisture food pasteurization

• Food Industry Contacts - Contact information for professionals in seventeen areas of interest, including low-moisture food pasteurization. 

Salmonella in Low Moisture Foods – Key Documents

• Control of Salmonella in Low-Moisture Foods Guidance and Annex (link goes to all bookstore products - scroll to bottom)
• Equipment Design Checklist for Low Moisture Foods (downloadable Excel worksheet) (link goes to all bookstore products - scroll to find it)
• Guidance for Industry Testing for Salmonella Species in Human Foods and Direct-Human-Contact Animal Foods (FDA CFSAN, 2012) (PDF 43 KB)
• Guidelines for Validation of Consumer Cooking Instructions for Not-Ready-to-Eat (NRTE) Products (link goes to page with all products)
• Mitigation & Control of Salmonella in Dry Pasta (I Love Pasta.org, 2016)
• Validating the reduction of Salmonella and other pathogens in heat processed low-moisture foods. (Alliance for Innovation & Operational Excellence, Alexandria, VA. Anderson, D. G. and L. A. Lucore, 2012) (PDF 4.7 MB)