Hazard Analysis and Risk-Based Preventive Controls

With an extensive background in the food safety management of supply chain, distribution and restaurant operations, Dr. King now focuses on the design and development of food safety management systems, and on the innovation of new food safety services and products that will help the food industry implement best in class food safety programs in their business. Wendy Bedale worked in a variety of clinical, regulatory, and project management roles in the pharmaceutical, medical device, and biotechnology industries before taking a position that fulfilled two of her passions (scientific writing and food) at the Food Research Institute (FRI) at the University of Wisconsin-Madison. Since then, she has written about many aspects of food safety for a variety of audiences.

1. Introduction2. The era of the food safety modernization act and hazard analysis and risk-based preventive controls3. What potential food ingredient hazards occur in human food manufacturing? 4. What and where are potential process- and facility-related hazards introduced into foods during human food manufacturing?5. Hazard analysis6. Preventive controls7. Validation of preventive controls8. Management of Preventive Controls: Monitoring, Verification, Corrective Actions, and Associated Records9. Environmental monitoring to prevent facility related hazards10. Regulatory knowledge and interactions for retail buyers in the FSMA eraAppendix A. Example of an FDA warning letterAppendix B. Unexpected allergens in food ingredientsAppendix C. Case studyAppendix D. Supplier approval checklist