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Is a pilot food plant facility required to be registered under FSMA?


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#1 Macroventures

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Posted 12 October 2011 - 05:43 PM

Our plilot plan produces samples and prototypes of food products destined for sames samples or in-home consumer sensory testing (incl. consumption). None of the product is offered for sale and this pilot plant is not used for small orders. Is the pilot plant facility requiered to be a registered food facility within the meaning of the FSMA registration requierement? Thank you in advance, M.



#2 Simon

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Posted 04 November 2011 - 08:18 PM

Can anyone advise macroventures on FSMA rules?


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#3 mgourley

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Posted 05 November 2011 - 04:35 PM

Our plilot plan produces samples and prototypes of food products destined for sames samples or in-home consumer sensory testing (incl. consumption). None of the product is offered for sale and this pilot plant is not used for small orders. Is the pilot plant facility requiered to be a registered food facility within the meaning of the FSMA registration requierement? Thank you in advance, M.


Section 305 of the 2002 "Bioterrorism Act" requires that all "domestic and foreign facilities that manufacture, process, pack or hold food, as defined in the regulation, for human or animal consumption in the U.S. must register with the FDA"

The FDA defines a facility as "any establishment, structure or structures under one management at one general physical location".

The only change the FSMA makes to this requirement, AFIAK, is that it requires facilities to re-register every two years.

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#4 bnue

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Posted 28 November 2011 - 03:20 PM

The FSMA requires food facilities to register with FDA biennially between October1 and December 31 of each even numbered year. FDA is to provide an abbreviated renewal process for facilities that have had no changes in their registration information since the previous renewal.



#5 billy21

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Posted 17 October 2012 - 08:04 PM

Hello everybody

I am very glad to be part of this community....your posts are very helpful :clap:
I also have a question. I am interested in information about HACCP plan for pilot plant producing prototypes (confectionery products).
Has anybody ever worked on something similar ?
In general, any information (e,g document,links) about control of risk with regards to production of prototypes would be more than welcome.

Thank you






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