To ensure that the food system continues to be effective and meet the HACCP principles and Preventive Control rule for HARPC, it needs to be continually reviewed.
The U.S. Food and Drug Administration has now provided guidance and endorsed training regarding compliance. The ball is now in the court of food facilities to comply with the Food Safety Modernization Act (FSMA).
With new regulations for the use of ammonia for refrigeration or chlorine for food processing, there are steps your facility can employ to decrease your risk of noncompliance.
Document and information protocols often are one of the more difficult challenges food companies face when designing and implementing a food safety program.