Are you complying to federal rule on Preventive Control for food production?

Posted by Amy Fitzgerald on Aug 31, 2016 7:46:04 AM

Preventive control qualified individualIt's no surprise the Food Safety Modernization Act (FSMA) has inflicted more stringent controls on U.S. food and related manufacturers; and we should find comfort in the changes. But how are you, the manufacturer, addressing the preventive control requirements for your organization?

Are you prepared to:

  • Establish and implement hazard analysis and risk-based preventive controls?
  • Employ a "Preventive Controls Qualified Individual"?
  • Write and deploy a supply-chain program?
  • Update your Current Good Manufacturing Practices (CGMPs)?
  • Comply? Period.

The Food and Drug Administration has provided new resources on the website, including a closer look at the Key Requirements for Preventive Controls for Human Food.  Download the document - familiarize your organization.

Perhaps most important is arming yourself with the right resources; online tools, local support that can assist your team with preparation and certification for compliance. For more information about this preventive control update or how to establish more continuous improvement efforts for your organization, contact or call 888-806-4632.

Attention Food Processors:
Are you looking for a local training opportunity to establish your lead "Preventive Controls Qualified Individual"? The preventive control requirements are new and vary from the traditional approach to HACCP. Make sure your team is prepared.

September 14-16 (2.5 days)
"FSPCA Preventive Controls for Human Food"
Milwaukee, WI

Learn more


Amy Fitzgerald

Written by Amy Fitzgerald

Topics: food safety, quality

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