If you’re not ready, or even preparing for the new Food Safety Modernization Act, the time is here to begin reassessing your prerequisite programs and Hazard Analysis and Critical Control Points (HACCP) plans. There’s many questions to keep in mind. Are SOPs or standard operating procedures current and adequate for their purpose? Has employee training been conducted and documented? The following are some key steps to keep in mind.
- Develop your Food Safety Plan.
- Identify, train, and qualify the experienced individual who is responsible for developing the facility’s Food Safety Plan.
- Identify and evaluate the hazards that could affect food manufactured, processed, packed, or held by your facility.
- Identify and implement preventive controls to significantly minimize or prevent the occurrence of such hazards and provide assurances that the food you make is not adulterated.
- Monitor the performance of those established controls.
- Maintain records of monitoring as a matter of routine practice.
If you are importing foods, you are responsible for compliance to FSMA by your foreign suppliers.
Once the basic food safety elements are developed and implemented for your operations, you may not have as much to modify once the final rules are published.