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FSMA for Food Distribution Facility

fsma supply chain

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#1 FSQA

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Posted 07 February 2018 - 06:59 PM

Hi All,

 

I recently joined a Food Distribution facility. I came from a Food Production facility, so I am accustomed with the FSMA regulation and technical writing of SOPs, however, I am trying to find a good source for FSMA requirements that only apply to a distribution Company.

 

The company currently hold and distribute the following:

1. Canned and prepackaged Food.

2. Frozen Seafood,

3. Packaged poultry and eggs.

4. Paper products.

 

There is no processing or packaging done at the site, however, Temperature Regulation and Allergen segregation seems like a place to start with.

 

Any help would be appreciated.

 



#2 FurFarmandFork

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Posted 08 February 2018 - 01:34 AM

Hi FSQA,

 

All of the same requirements still apply, your hazard analysis will just look different because you are only storing/holding food rather than processing. So you will likely have fewer PC's in your food safety plan. Start with a fresh hazard analysis (which in your case will include PC's for temperature control) and go from there.


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.

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#3 veruca

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Posted 22 March 2018 - 01:41 PM

To tag in and refresh an old related thread... We are produce wholesale and distribution. I'm putting together our Food Safety Plan but are we required to carry all the other 21CFR117 requirements? Along the lines of corrective actions, verification, validations, etc? Our PCs are fairly light and basic at this point. Allergen, sanitation (to a point- there is no food contact surfaces its just cooler cleaning), and supplier (the biggest bear of the bunch). Thanks!



#4 FurFarmandFork

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Posted 22 March 2018 - 02:26 PM

Yep, if you have identified something as a significant hazard (or FDA has done it for you in the guidance) requiring a preventive control, it has all the same required components as a CCP, just not necessarily monitored in real time like a CCP would.


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.





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