Developing a Food Safety Plan Under FSMA
- PCP Plan Overview
- Preliminary Steps in Developing a PCP Plan
A need for a Food Safety Plan has arisen due to the new Food Safety Modernization Act 2011. A Food Safety Plan, often referred to as a PCP Plan builds on a HACCP plan and gives specific attention to preventive controls. This whitepaper covers how to build a plan capable of identifying and controlling food safety hazards relevant to their products and processes. We have used the
core document developed by the FDA, “Preventive Controls for Human Food” to ensure alignment with legal and commercial requirements. We have developed this content in appropriate areas and use the Safefood 360° food safety management platform to illustrate how the requirements are met.
1 History & background
In 2009, the U.S. Congress and the Obama Administration proposed new food safety measures. This came about due to a rise in foodborne illness cases. In 2009, 714 people got sick and nine died from a Salmonella outbreak in peanut butter from the Peanut Corporation of America. This prompted a recall of their peanut butter products and the company filed for bankruptcy as a result. The threat of bioterrorism due to events such as 9/11 was also a concern prompting new food safety measures. In 2011, the Congress passed the Food Safety Modernization Act (FSMA). The Food & Drug Administration (FDA) then set about turning the bill into rules and regulations. A series of final rules have been put in place.
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