Food Safety Requirements

I am wondering how much consideration was given to very small manufacturers when developing all these standards.  This seems like another way to eliminate small business from the work force.  We are very small and do not have a team of 10 people to develop any of these programs.  We also don't have the resources to do all the testing that is required.  We make over 300 products and have a clean record as far as food adulteration goes.  Never had anybody get sick.  I think a serious look into the impact all this has on small business should occur.  

I am wondering how much consideration was given to very small manufacturers when developing all these standards.  This seems like another way to eliminate small business from the work force.  We are very small and do not have a team of 10 people to develop any of these programs.  We also don't have the resources to do all the testing that is required.  We make over 300 products and have a clean record as far as food adulteration goes.  Never had anybody get sick.  I think a serious look into the impact all this has on small business should occur.  

Which USA agency and which standards. Depending on the size, businesses are exempt from different requirements. 

Being a small manufacturer - why are you making over 300 products. That sounds like a lot. 

I helped a two person operation (owner and one worker) get SQF certified (if this is what you are refering to).  Its easily doable.  

There are definetly clauses that dont make alot of sense for small operations.   I guess I dont see it as a huge burden on testing.   There are not a lot instance where testing is particularly mandated.   

300 products is a ton for a small company.