FDA announced a list of guidance topics includes possible new topics for guidance documents or revisions to existing guidance documents that the FDA’s Human Foods Program is considering. The announcement states that “We currently intend to develop guidance on each topic; however, the FDA’s Human Foods Program is neither bound by this list of topics, nor required to issue every guidance document on this list.”
Several factors may impact FDA’s ability to issue the listed guidances, including, for example, new Administration priorities, emerging public health issues, or other extenuating circumstances. FDA claims they are not precluded from issuing guidance documents on topics not on this list.
You may submit comments on the guidance topics at www.regulations.gov at Docket FDA-2022-D-2088.
Guidance for Industry
Food Chemical Safety, Dietary Supplements, and Innovation
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Title of Guidance |
|---|
| Action Levels for Cadmium in Processed Food Intended for Babies and Young Children; Draft Guidance for Industry |
| Action Levels for Inorganic Arsenic in Food Intended for Babies and Young Children; Draft Guidance for Industry |
| Action Level for Opiate Alkaloids on Poppy Seeds; Draft Guidance for Industry |
| Fruit Juice and Vegetable Juice as Color Additives in Food; Draft Guidance for Industry |
| Hazard Analysis and Risk-Based Preventive Controls for Human Food; Chapter 12: Preventive Controls for Chemical Hazards; Draft Guidance for Industry |
| New Dietary Ingredient (NDI) Notifications and Related Issues: Identity and Safety Information About the NDI; Guidance for Industry |
Microbiological Food Safety
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Title of Guidance |
|---|
| Preventing Contamination of Low-Moisture Ready-to-Eat Human Foods and Remediating a Pathogen Contamination Event if Prevention Fails; Revised Draft Guidance for Industry |
| Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce; Guidance for Industry |
| Hazard Analysis and Risk-Based Preventive Controls for Human Food: Chapter 10: Sanitation Program; Draft Guidance for Industry |
| The Accredited Third-Party Certification Program: Questions and Answers; Guidance for Industry |
| Necessity of the Use of Food Product Categories in Food Facility Registrations and Updates to Food Product Categories: Guidance for Industry |
