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.

• Facility Design Checklist (will open as MS Excel spreadsheet.)
• GMA Equipment Design Checklist for Low Moisture Foods (will open as MS Excel spreadsheet.)
• Salmonella Control Guidance (PDF 534 KB)
• Annex to Salmonella Guidance (PDF 200 KB)
• Technical Guidance and Tools (Resources - Products)
• Guidelines for Validation of Consumer Cooking Instructions for Not-Ready-to-Eat (NRTE) Products (PDF 582 KB)

Food and Agriculture Organization of the United Nations

• Ranking of Low Moisture Foods in Support of Microbiological Risk Management (FAO/WHO) (PDF 3.2 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

• Salmonella Control Guidance (GMA) (PDF 534 KB)
• Annex to Salmonella Guidance (GMA) (PDF 200 KB)
• Facility Design Checklist (will open as MS Excel spreadsheet.) (GMA)
• 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 (GMA, 2008) (PDF 582 KB)
• Mitigation & Control of Salmonella in Dry Pasta (GMA, 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)