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Create a USDA-approved HACCP plan for raw, cooked, or milk products.
Milk manufacturers and farms fall under the regulatory rules of local State Health Departments and the United States Food & Drug Administration’s Food Safety Modernization Act (FSMA) Preventive Controls for Human Food.
Here, you will learn how to develop an FSMA preventive controls plan to comply with state and federal entities.
Worried about your special business needs? You can customize any template with FoodReady consultants.
A HACCP plan is vital to your food safety system, but is not the only part. Prerequisite programs, such as GMPs (Good Manufacturing Practices), must be in place to support your HACCP plan. The regulation (117 Subpart B) mandates safe food processing practices under sanitary conditions, including:
Here's an example process flow for chocolate milk:
Steps:
Monitoring records and logs must include the actual values or observations that document the actual implementation of a Food Safety Plan.
For example, it should be the exact temperature recorded, not just a checkmark that the temperature complied with the critical limit.
To comply with regulations, you must record the information when you observe it.
Here are suggested record and log types to use:
The safety of your product goes beyond your facility.
If an ingredient has a history of association with a specific hazard, a supply chain program may be required to control that risk within your food safety plan.
Many companies also implement broader supplier programs to monitor performance and ensure compliance beyond food safety.
Here is a list of suggested documents to obtain from your supply chain:
SOPs are related to GMPs and controls of hazards in a food safety plan.
SOPs define the steps of how GMPs and Controls of Hazards mitigate food safety hazards and define a repeatable process.
The following associated food safety components are recommended to achieve compliance with State and Federal rules and regulations.
According to the Food Safety Modernization Act (FSMA), Preventive Controls for Human Food regulation requires a written Recall Plan when a hazard analysis identifies a hazard requiring a preventive control.
Recalls are actions an establishment takes to remove an adulterated, misbranded, or violative product from the market.
In other words, a product for which the FDA or a state could take legal action against the company would be recalled.
Verification is essential to the supply chain, sanitation, allergen, and critical controls. It confirms that the HACCP Plan is operating as intended.
Validation confirms the effectiveness of the HACCP Plan. The purpose of verification is to make sure that the HACCP Plan is:
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