FSMA 2016

The FDA Food Safety Modernization Act (FSMA) has issued the new Good Manufacturing Practice, Hazard Analysis and Risk Based Preventive Controls for Human Food contained in Part 117 and Animal Food contained in Part 507. These rules require that the company identify a person or persons who will perform hazard analysis to identify what process steps, operational practices or GMPs or combination thereof will be monitored to assure “hazards needing preventive controls” are adequately managed to eliminate, minimized or prevent the hazard from occurring. The person(s) responsible for developing or overseeing the Food Safety Plan must receive FDA recognized training or be “otherwise qualified through job experience” to develop and apply a food safety system.

Currently, the provider of the FDA curriculum is through the Food Safety Preventive Control Alliance which provides training for Lead Instructors. These Lead Instructors will then be able to provide a minimum 2.5 day course for the Preventive Control Qualified Individual (PCQI). In addition, the rule requires that facilities have “Qualified Individuals” such as supervisors, personnel performing food safety tasks and auditors that must have the appropriate “education, training and/or experience to manufacture, process, pack or hold clean and safe food appropriate to the individual’s assigned duties.” Please note that the PCQI does not have to be an employee of the company.

AIB will be providing training for the PCQI curriculum and courses supporting the training for Qualified Individuals performing and supervising food safety duties.

For more information on FSMA and understanding the requirements of these rules, please visit our website for AIB’s 5 Easy Steps to a FSMA-Ready Facility. AIB has a variety of products and services that promote an understanding of FSMA requirements through FSMA summaries, seminars, webinars and an onsite FSMA Readiness Assessment.

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