Among the five published regulations, the two preventive controls and the produce safety rules will impact most food companies most directly. Generally speaking, FDA-registered food facilities must establish and maintain food safety systems that include a Hazard Analysis and Risk-Based Preventive Controls (HARPC) plan, similar in many ways to Hazard Analysis and Critical Control Points, or HACCP, plans for juice and seafood. To verify the controls are effective, companies must monitor, test, take corrective actions, verify, and document the outcomes. Manufacturing and processing facilities must also maintain risk-based supply chain programs for raw materials and ingredients and provide cGMP education and training to their relevant employees.
FDA plans to work with public and private partners to develop and deliver training curricula. These will become standardized yet remain flexible. FDA will rely on existing alliances to develop training programs for domestic and foreign businesses. USDA is also providing grants to establish regional centers for food safety and training for small- and medium-sized farms and for fresh fruit and vegetable wholesalers. “One size doesn’t fit all. The most important goal that the FDA expects of any training program is the outcome—that it advances knowledge among the food industry to meet FSMA requirements,” the agency says. | ← Previous | | | Next → | Single Page