7 replies to this topic

[supadill]

Hello Everyone,

 

I'm working on a new variety of food, acidified products, I need to work on the HACCP Plan. However, I'm kind of confused with the FSMA regulation exception with the acidified foods. Should I assess my HACCP plan under FSMA, PC format or follow the acidified food that only list CCP, etc? I will appreciate if you guys can help me.

 

Thank you,

[Intrepid]

If you are following HACCP you have to develop your HACCP plan based on HACCP principles in which CCP have to be identified. There could be exception because acidified foods HACCP just like seafood HACCP were mandatory before the inception of FSMA

[supadill]

Intrepid, thank you! So, I just do it like normal/past HACCP principles? I do not have to add PC control in my plan correct?

[Scampi]

I'm not sure about your PC question, but you WILL have to find a process authority and file with the FDA PRIOR to being able to sell any of your product.

[supadill]

We have already done that 

[Scampi]

Perfect!

[supadill]

ok thank you all. It is good to know that I don't have to modify my haccp plan for fsma compliance!

[Jaskaran Singh Saini]

Hello if your product acidic and low ph product then prp, oprp apply on then your safe from only microbiology hazards but not from other hazards maybe metal detector, xray it's your Ccp. Dust or plastic maybe prp.

Haccp apply on all place from incoming RM/PM, processing and finishgood