In the past 25 years, concerns about food safety have prompted developments in the U.S. regulatory structure, as well as innovative solutions in food microbiology—from antimicrobials and intervention technologies to UV light pasteurization. In this video, Donald W. Schaffner, Ph.D., extension specialist and distinguished professor, Rutgers University, reviews measures such as Hazard Analysis and Critical Control Point (HACCP) and the Food Safety Modernization Act (FSMA).