5 replies to this topic

[Miss Frankie]

Coming from the seafood industry, I've always used the Fish & Fisheries Products Hazards and Control Guidance to reference anything HACCP.

Now that I'm in a different industry, I'm having trouble finding a HACCP guidance.  We will be processing plant based protein meat alternatives.  

[kfromNE]

You fall under FDA then since you contain no meat. So FSMA. FYI: FDA doesn't call it HACCP. 

 

https://www.fda.gov/...rols-human-food

Edited by kfromNE, 15 February 2024 - 06:05 PM.

[G M]

You fall under FDA then since you contain no meat. So FSMA. FYI: FDA doesn't call it HACCP. 

 

 

I remember going through PCQI training when that was new.  They really tried the reinvent the wheel.

[nwilson]

Reference the Appendix 1: Known or Reasonably Foreseeable Hazards (“Potential Hazards”) link below.  Should help with the risk analysis for your raw materials.  The prior post below is the overarching guidance.  You are in the FSMA world now!  

 

You fall under FDA then since you contain no meat. So FSMA. FYI: FDA doesn't call it HACCP. 

 

https://www.fda.gov/...rols-human-food

 

 

https://www.fda.gov/.../99581/download

[Scampi]

This is also a great resource

 

https://active.inspe...introe.aspx?i=1

[kfromNE]

Reference the Appendix 1: Known or Reasonably Foreseeable Hazards (“Potential Hazards”) link below.  Should help with the risk analysis for your raw materials.  The prior post below is the overarching guidance.  You are in the FSMA world now!  

 

 

 

https://www.fda.gov/.../99581/download

 

FYI: They updated it at the end of Jan. 2024. Your link isn't bringing up the latest draft. 

 

https://www.fda.gov/...100002/download

 

https://www.fda.gov/...rols-human-food