Chapter 2: Preventive Controls and Good Manufacturing Processes
Preventive Controls and Good Manufacturing Processes
- Preventive Controls and Good Manufacturing Practices (GMP’s) are two of the requirements developed and updated through the 2011 FSMA.
- Both Preventive Controls and GMP’s are covered extensively in courses offered through the associations mentioned in Lesson one and other sources.
- In this section, we will touch on the basic elements of both as a general overview and introduction.
Preventive Controls
Preventive controls are steps that a domestic or foreign food facility must take to reduce or eliminate food safety hazards. The rule on Preventive Controls for Human Food is mandated by the 2011 FDA Food Safety Modernization Act.
Good Manufacturing Practices include:
- A verifiable HACCP/Food Safety Plan exists.
- Personal hygiene practices are observed.
- A training program is provided for all maintenance, production, sanitation, and quality control/assurance personnel.
- Sanitizer foot baths, floor sprayers, mats, etc. are used at entrances to all production areas.
- Frock/clothing identification policies are in place and followed for different area of production (if needed).
- Maintenance personnel have specified uniforms different from production (if needed).
- A product container identification program is in place to clearly identify edible and inedible waste (if needed).
What was updated under FSMA for GMP’s
Click each card to learn more.
Means those risk-based, reasonably appropriate procedures, practices, and processes that a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would employ to significantly minimize or prevent the hazards identified under the hazard analysis that are consistent with the current scientific understanding of safe food manufacturing, processing, packing, or holding at the time of the analysis.
Means food as defined in section 201(f) of the Federal Food, Drug, and Cosmetic Act and includes raw materials and ingredients.
Means a domestic facility or foreign facility that is required to register under section 415 of the Federal Food, Drug, and Cosmetic Act, in accordance with the requirements of part 1, subpart H.
Means any biological, chemical (including radiological), or physical agent that has the potential to cause illness or injury.