The new Food Safety Modernization Act (FSMA) authorizes rigid plans for monitoring and taking corrective actions by companies that handle food in order to prevent the growth of food borne pathogens and other contaminants in food products. For the first time since 1938, food safety legislation has been passed and now expands the powers of the Food and Drug Administration (FDA) to enforce regulations that significantly improve the protection of our food supply.
Every food operation registered by law must perform a hazard analysis of their distribution assets and facilities so that potential areas that jeopardize food safety can be identified. Also, this analysis should determine what controls will be implemented to prevent food specification violations.
The scientific and systematic format that is empowered to monitor industries such as seafood, meat, poultry and produce and which is now being used by FSMA registered food handlers is HACCP (Hazard Analysis Critical Control Points). HACCP demands 먹튀검증 oblige food handlers to construct an internal plan that includes:
• Hazard Analysis
• Detect Critical Control Points
• Find Critical Limits
• Find Monitoring Procedures
• Find Corrective Action
• Establish Verification Procedures
• Record Keeping
Under the Food Safety Modernization Act, the Food and Drug Administration will depend upon qualified HACCP plans to standardize operational compliance as measured by inspectors and accredited third party auditors.
The credibility of the HACCP plan’s critical control points and verification will determine the need for product recalls or mandated disciplinary actions.
When hazards and critical control points have been identified and measured, the impact of the plan resides in the ability of the food handler to monitor and document actions taken with end results. Therefore, whenever technologies can be applied to provide dependable monitoring and management of critical control points, the risk of a catastrophic event is greatly diminished. Moreover, relationships with regulatory agencies and customers are enhanced predicated upon the dependability of actions taken and recorded.
Unfortunately, there are several manual procedures in HACCP plans nowadays that can cause human errors or lack of validation. It is always recommended for organizations to implement sound SOP (Standard Operating Procedures) policy, adhere to GMP (Good Manufacturing Practices) and construct a rigid HACCP plan that incorporates proven technology to authenticate actions taken in order to protect themselves from product contamination, food spoilage, food safety issues and the pain of regulatory intervention. Today there are several technologies that provide temperature monitoring. However, many of these technologies focus only on some elements of the food chain, such as a warehouse, transportation or a retail store and don’t provide electronic verification for regulatory inspections.