US Founding Father Benjamin Franklin famously said, “An ounce of prevention is worth a pound of cure,” which could be the motto of the pending Food Safety Modernization Act (FSMA).
When it comes to cleaning food production equipment, it wasn’t that long ago the only option was taking the equipment apart piece by piece, scrubbing and flushing it with chemicals and water inside and out before putting it back together again for the next run.
FDA has filed a complaint with the US Department of Justice seeking to stop Detroit-based Scotty’s Incorporated from preparing and distributing its ready-to-eat sandwiches because of the company’s reported failure to comply with regulations.
If you’re in the seafood or juice industry, each of which fall under HACCP rules, FSMA’s HARPC (Hazard Analysis and Risk-based Preventive Controls) doesn’t apply to your business—and probably won’t in the future.
Is there a way processors can ensure food safety management systems will meet the final FSMA regulations? There is no guarantee, but some programs will increase your odds.
Good manufacturing practices play an obvious role in both FSMA and GFSI schemes, but in reality, you won’t pass FSMA muster or obtain a GFSI certification if you haven’t done your GMP homework.
As FDA regulations spell out in 21 CFR Part 110, good manufacturing practices (GMPs) or current good manufacturing practices (cGMPs) are the basics you need to know and perform to keep the food products you make free of adulteration—whether from bacteria or chemicals.