The FDA is authorized to suspend a food facility’s registration if there is a reasonable probability that food from the facility will cause serious adverse health consequences or death.

Hazard analysis critical control point (HACCP) plans are applicable to all food facilities, with the exception of very small businesses and small businesses as will be defined in future rulemaking by the FDA. Qualified facilities, defined as entities with sales under $500,000 per annual average, will also be subject to modified HACCP plans.

Regulations and guidance will be developed within one year to establish science-based minimum standards for the production and harvest of fruits and vegetables to minimize serious health consequences.

The FDA will collect export certification fees and user fees paid by domestic facilities subject to a reinspection or food recall; it will also collect fees paid by importers participating in the voluntary qualified importer program or subject to reinspection.