About 48 million people in the U.S. (1 in 6) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to recent data from the Centers for Disease Control and Prevention. This is a significant public health burden that is largely preventable.  The Food Safety Modernization Act is transforming the US food safety system by shifting the focus from responding to foodborne illness to prevention. All facilities covered by the Act must establish and implement a food safety plan that includes a hazard analysis and risk-based preventive controls. The Preventive Controls are procedures, practices and processes used to prevent or minimize a hazard. These include process operations, sanitation, allergen, and supply chain controls.  The Act requires that these controls are monitored, and the corrective actions are identified to regain control of the process.  All high-risk facilities are inspected at least once every 3 years and more frequently if deemed necessary.