Under FSMA, the FDA requires affected facilities to have certain sanitation preventive controls in place. Specifically, these controls pertain to companies covered by the Preventive Controls for Human Food Rule, which requires cleaning procedures to prevent microbiological contamination from the environment or food contact surfaces, as well as cross-contamination from raw products, personnel, and allergens.
The Food Safety Modernization Act (FSMA) requires FDA-regulated food and beverage facilities to have at least one Preventive Controls Qualified Individual (PCQI). A FSMA PCQI must have successfully completed the FDA-recognized training program, provided by the Food Safety Preventive Controls Alliance (FSPCA). Or, the individual must have ample job experience to qualify. For many food and beverage facilities, there is still some uncertainty in terms of how to determine how a prospective PCQI can qualify. We take a closer look at this question and provide some additional details on the regulation here.
The Final Rule for Preventive Controls for Human Food is one of the main doctrines of the FDA’s Food Safety Modernization Act (FSMA). It applies to any facility that manufactures, processes, packs, or holds human food. In an effort to help you become as audit-ready as possible, we’ll take a look into preventive controls compliance here.
The FDA’s Food Safety Modernization Act (FSMA) Final Rule for Produce Safety puts into place minimum standards for growing, packing, harvesting, and holding produce that will be used for human consumption. It is the first time in the history of food safety that such rules have been put in place for fruits and vegetables. While the rule went into effect in January of 2016, the first compliance dates were not until two years later (January 2018). Here, we take a look at the various compliance dates for different types of farms to help you determine whether yours is approaching – or perhaps has already passed.
Under the FDA’s Food Safety Modernization Act (FSMA), the Final Rule for Preventive Controls for Human Food applies to facilities that manufacture, process, pack, or hold human food. While there are some exemptions (farms that engage in low-risk activities or are very small, for instance), the rule applies to many companies across various levels of the supply chain. One of the pillars of compliance with the rule is establishing a strong, written food safety plan. Here, we look at some of the key elements that should be incorporated in the plan.
The Global Food Safety Initiative (GFSI) is an organization whose purpose is to enforce food safety through internationally-recognized bench-marked standards. Becoming GFSI certified helps food manufacturers and processors stay competitive, produce safer products, and improve performance in a number of key areas. If your company is considering certification in one of the GFSI schemes, the guide below may help you determine which option is best for your needs.
The Food Modernization Act (FSMA) requires U.S. food and beverage companies to proactively ensure the safety of imported food through the Foreign Supplier Rule. While most facilities already have industry best practices in place for the onboarding and management of all vendors, it is now especially critical for importers to ensure their processes are FDA-compliant. Here are three tactics which can be used to support a FSMA foreign supplier verification program (FSVP).
Vendor management is an ongoing challenge for food and beverage companies. The ability to consistently meet food safety and quality outcomes starts with high-quality ingredients and raw materials. And, this process begins by selecting vendors who are capable of meeting your robust requirements. While proper onboarding is a crucial link in the supply chain, it can be time and labor intensive. For this reason, many companies are adopting vendor onboarding software.
Our favorite articles and blog posts on food quality and safety from May!
Each month, we follow food industry trends and news and bring you insight from thought leaders in food quality and safety. Check out our favorite blog posts and articles from around the web from last month.
Hazard Analysis and Risk-Based Preventive Controls (HARPC) is a term which originates from the FDA’s Food Safety Modernization Act (FSMA). The main objective of FSMA is to enforce the prevention of food safety issues proactively, instead of after they occur. Here, we focus on HARPC plans to help you determine whether your company needs to take action to become compliant.