FSMA Final Rule for Preventive Controls For Human Food 2015
Download as PDF, PPTX2 likes1,123 views
The final rule for preventive controls for human food, established by the FDA, outlines requirements for facilities that manufacture or process human food to ensure food safety through hazard analysis and risk-based preventive controls. It includes provisions for monitoring, corrective actions, and supplier verification activities, with compliance deadlines that vary based on business size. Exemptions and modulated requirements apply to qualified facilities, with a focus on protecting public health through robust safety plans.
More Related Content
Similar to FSMA Final Rule for Preventive Controls For Human Food 2015 (20)
More from Asian Food Regulation Information Service (20)
FSMA Final Rule for Preventive Controls For Human Food 2015
- 1. Final Rule for Preventive Controls for Human Food September 16, 2015 http://www.fda.gov/fsma THE FUTURE IS NOW 1
- 2. Background Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food • Originally proposed: January 16, 2013 • Supplemental proposal: September 29, 2014 • Public comments: More than 8,000 for the original proposal; more than 1,300 for the supplemental proposal • Final rule: on display September 10, 2015 2
- 3. Who is Covered by PCHF? • Facilities that manufacture, process, pack or hold human food • In general, facilities required to register with FDA under sec. 415 of the FD&C Act – Not farms or retail food establishments • Applies to domestic and imported food • Some exemptions and modified requirements apply
- 4. Updated Current Good Manufacturing Practices • Protection against allergen cross-contact • Certain provisions containing recommendations have been deleted • Previously nonbinding provisions, such as education and training, are now binding. 4
- 5. Food Safety Plan • Hazard analysis • Preventive controls • Supply-chain program • Recall plan • Procedures for monitoring • Corrective action procedures • Verification procedures 5
- 6. Food Safety Plan – Hazard Analysis • Hazard identification must consider known or reasonably foreseeable biological, chemical and physical hazards. – These could occur naturally, be unintentionally introduced, or be intentionally introduced for economic gain. 6
- 7. Food Safety Plan – Hazard Analysis • Evaluation of hazards must include – consideration of severity of illness/injury and probability of occurrence in absence of preventive controls – evaluation of environmental pathogens for ready-to-eat foods exposed to the environment – consideration of effect of factors such as formulation and processing of food, facility, equipment, ingredients, intended use 7
- 8. Food Safety Plan – Preventive Controls • Measures required to ensure that hazards are significantly minimized or prevented. These include: – Process controls – Food allergen controls – Sanitation controls – Supply-chain controls – Recall plan 8
- 9. Food Safety Plan – Preventive Controls • Include controls at critical control points (CCPs), if any, and controls other than those at CCPs that are appropriate for food safety • Not required when hazard is controlled by another entity later in the distribution chain – Disclose that food is for further processing – Obtain assurances hazard will be controlled 9
- 10. Food Safety Plan - Monitoring • Facility must have written procedures, including the frequency they are to be performed, for monitoring the preventive controls (as appropriate to the nature of the preventive control) • Monitoring must be documented in records subject to verification. 10
- 11. Food Safety Plan – Corrective Actions and Corrections • Facility must have written procedures for steps to be taken when preventive controls are not properly implemented – Identify and correct a problem – Reduce likelihood of occurrence – Evaluate food for safety – Prevent adulterated food from entering commerce 11
- 12. Food Safety Plan - Verification • Includes (as appropriate to the facility, food and nature of the preventive control): – Validation of preventive controls – Verification of monitoring and corrective actions – Calibration of process monitoring and verification instruments – Product testing, environmental monitoring – Records review 12
- 13. Reanalysis of Food Safety Plan • At least every three years • Whenever there is a significant change that creates the potential for a new hazard or a significant increase in one previously identified • When there is new information about potential hazards associated with a food • When a preventive control is ineffective 13
- 14. Facilities Storing Unexposed Packaged Food • Exempt from the requirements for hazard analysis and risk-based preventive controls • Modified requirements apply if the food requires time/temperature control for safety – Monitoring, corrective actions, and verification for temperature controls 14
- 15. Supply-Chain Program • Manufacturing/processing facilities must have a risk-based supply-chain program to ensure control of hazards in raw materials and other ingredients when the control is applied before receipt (“supply-chain applied control”). 15
- 16. Supplier • The establishment that manufactures/ processes the food, raises the animal, or grows the food that is provided to a receiving facility without further manufacturing/processing by another establishment, except for further manufacturing/ processing that consists solely of the addition of labeling or similar activity of a de minimis nature. 16
- 17. Supply-Chain Program • Use of approved suppliers • Determine appropriate supplier verification activities • Conduct and document supplier verification activities • When applicable, verify a supply-chain-applied control applied by an entity other than the facility’s supplier or obtain documentation of verification by another entity 17
- 18. Supplier Verification Activities • Onsite audits (default for serious hazards) • Sampling and testing • Review of relevant food safety records • Other as appropriate 18 Activity and frequency based on nature of hazard, where it is controlled and supplier performance.
- 19. Qualified Facilities • Very small businesses are qualified facilities exempt from the requirements for hazard analysis and risk-based preventive controls (but have some modified requirements). – Average less than $1M per year in sales of human food plus the market value of human food manufactured, processed, packed or held without sale 19
- 20. Modified Requirements for a Qualified Facility • Attestation the facility is a qualified facility; AND • Attestation that hazards have been identified and that preventive controls have been implemented and are being monitored; OR • Attestation facility is in compliance with an applicable non-Federal food safety law 20
- 21. Withdrawal of Qualified Facility Exemptions • The final rule describes procedures for FDA to withdraw the exemption for a qualified facility if necessary to protect public health. o The final rule also provides procedures for a facility to appeal the withdrawal order and request an informal hearing. o There is a procedure for reinstating an exemption that was withdrawn. 21
- 22. Compliance Dates for Businesses • Very small businesses (less than $1 million in annual food sales): Three years • Businesses subject to the Pasteurized Milk Ordinance: Three years • Small businesses (a business with fewer than 500 full-time equivalent employees): Two years • All other businesses: One year 22
- 23. Compliance Dates – Supply-Chain Program • Separate compliance dates have been established for the supply-chain program provisions to accommodate compliance dates for suppliers of different sizes and subject to different rules (e.g., Produce Safety Standards, Foreign Supplier Verification Program). 23
- 24. Planned Guidances • Hazard analysis and preventive controls • Environmental monitoring • Food allergen controls • Validation of process controls • A Small Entity Compliance Guide that explains the actions a small or very small business must take to comply with the rule. 24
- 25. Training and Technical Assistance - Domestic • Plans include – Collaborating with the Food Safety Preventive Controls Alliance to establish training and technical assistance programs. – Partnering with the National Institute of Food and Agriculture (NIFA) to administer a grant program to provide technical assistance to small and mid-size farms and small food processors. – Establishing an FDA FSMA Technical Assistance Network. 25
- 26. Training and Technical Assistance - International • Plans include – Collaborating with the Food Safety Preventive Controls Alliance on capacity building through its International Subcommittee – Working with regulatory counterparts and multinational organizations – Developing and disseminating outreach, education, and technical materials – Establishing training and technical assistance networks 26
- 27. For More Information • Web site: http://www.fda.gov/fsma • Subscription feature available • To contact FDA about FSMA and find the new online form for submitting questions: http://www.fda.gov/Food/GuidanceRegulation/ FSMA/ucm459719.htm 27