Global Standard Food Safety Issue 8 FSMA Preventive Controls Preparedness Module and Guidanc
Published:17 December 2018
The aim of this module is to assist manufacturing organizations in understanding those prescriptive elements within the FSMA Preventive Controls for Human Foods that are not explicitly covered within the Global Standard for Food Safety.
It does not represent a certification, nor guarantee that all aspects of the site’s operations will be found fully compliant with the regulation; rather, it is a deeper clarification of what the expected interpretations and expectations will be, once implementation dates come into effect.
This module may be used by any facility located within the US as an assessment step in preparation for their required compliance date. It may be used by facilities outside of the US who see this market as a current or future export target, to show evidence to the importer of record that they have specifically addressed certain aspects of the supplier verification program. Additionally, it may be used by specifiers to gain understanding and evidence of compliance with specific parts of the regulations.
This module supports food processing and manufacturing sites certified (or pursuing certification) to Issue 8 of the Global Standard for Food Safety to help them understand how new regulations established under FSMA apply to their operational activities. It comprises a section on audit protocol, a requirements section (which includes five checklists), two appendices and a glossary.
The checklists identify those legislative requirements across the suite of FSMA rules which Global Standards recommends that all sites (foreign and US-based) producing and selling food for consumption in the US should establish and implement as a part of their food safety and quality management system for regulatory compliance.
The checklists address compliance requirements across the following FSMA rules:
- Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
- Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals
- Mitigation Strategies to Protect Food Against Intentional Adulteration
- Sanitary Transportation of Human and Animal Food
- Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption