FSMA and Food Safety Systems (eBook)

Jeffrey T. Barach, PhD, Barach Enterprises LLC, Virginia, US Dr Barach is responsible for forming, initiating programs and setting direction for this technical consulting firm focused on a mission of providing technical services, influencing policy issues and building the scientific, technical and regulatory strength of the food industry through stewardship, training and education programs.

Preface

About the author

Chapter 1: What is Modern Food Safety and How is That Different From HACCP?

Chapter 2: Why is a Food Safety System the Best Path to Food Safety?

2.1 What are Biological Hazards and Their Controls?

2.2 What are Chemical Hazards, Including Allergens and Radioactivity and Their Controls?

2.3 What are Physical Hazards and Their Controls?

Chapter 3: What are the Essential Elements of a Food Safety System?

3.1 What are Pre-requisite Programs and What do They do?

3.2 What is a Hazard Analysis and Why is it Performed?

3.3 What are Risk Based Preventive Controls and How are They Assigned?

3.3.1 What Controls are Used to Control Allergen Related Hazards?

3.3.2 What Controls are Used to Control Sanitation Related Hazards?

3.3.3 What Controls are Used to Control Process Hazards?

3.3.4 What Controls are Used to Control Supplier Related Hazards?

3.4 What is a Food Safety Plan and Who Develops It?

Chapter 4: How is a Food Safety System Managed?

4.1 What is the Role of Management and Plant Operations in a Food Safety System?

4.2 How are SOP's Developed and Managed?

4.3 How are Preventive Controls Managed?

4.3.1 What are Performance Criteria for Controls, Including Critical Limits?

4.3.2 How are Preventive Controls Monitored?

4.3.3 If Preventive Controls Fail, What Corrective Actions are Needed?

4.3.4 How is the System and its Parts Verified as Being Compliant?

4.3.5 How are Process Preventive Controls Validated?

4.4 How are Records Established and Maintained?

4.5 Why and How is a Recall Plan Developed and Managed?

Chapter 5: How is a Food Safety System Developed and Implemented?

5.1 Assemble the Food Safety Team

5.2 Describe the Food and Its Distribution

5.3 Describe the Intended Use and Consumers of the Food

5.4 Develop a Flow Diagram Which Describes the Process

5.5 Verify the Flow Diagram

5.6 Conduct the Hazard Analysis

5.7 Essential Elements of the Food Safety Plan

Chapter 6: What Triggers a Reanalyze the Food Safety Plan?

Chapter 7: Resources for Preparing Food Safety Preventive Controls Plans

7.1 Examples of Prerequisite Programs

7.2 Examples of Allergen Preventive Controls

7.3 Examples of Sanitation Preventive Controls

7.4 Examples of Process Preventive Controls

7.5 Examples of Supplier Controls

7.6 Useful Forms

7.7 FSMA Training and the Food Safety Preventive Controls Alliance

Chapter 8: Example Food Safety Plans BBQ Sauce

Chocolate Chip Walnut Cookies

Deli Potato Salad

Mac & Cheese Frozen Meal

Chapter 9: FSMA Regulations: cGMPs, Hazard Analysis, and Risk Based Preventive Controls for Human Foods

Appendix A: Food Safety Plan Checklist

Appendix B: HACCP Principles and Application Guidelines

Glossary