As part of the Food Safety Modernization Act, the FDA recently released its final rule for Preventive Controls for Human Food. Facilities must create a written food safety plan and establish preventive controls to minimize or prevent hazards. Additionally, plants must ensure that all employees receive sufficient training on food hygiene, food safety, and hygiene. The new preventive controls final rule requires large companies to comply starting in September 2016 and small companies by September 2017. Are you ready for FSMA's new Preventive Controls rule? Find out what FDA-regulated processors need to do to comply.
Key Takeaways:
- Under CGMP requirements, it is imperative that companies have a properly documented food safety plan in place. To be effective, your food safety plan should to be a living, breathing, dynamic document.
- Robust internal audit and inspection processes are an integral component of a successful food safety system.
- 5 major types of preventive controls to take into account:
- Process Controls
- Food Allergen Controls
- Sanitation Controls
- Supplier Controls
- Recall Plan
- Employee training is key to complying with FSMA’s new requirements. To make your training more effective, consider your employees’ attention spans, media awareness, and learning preferences.
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