FSMA Fridays: Building A FSMA-Ready Food Safety Plan (Part Three Of Four)

Check Out Part One and Part Two Of This Series

In the second portion of FSMA Fridays: Building A FSMA-Ready Food Safety Plan, SafetyChain’s Jill Bender and The Acheson Group’s Dr. David Acheson discussed the elements needed to create a FSMA-ready food safety plan. Here, in part three of the series, the duo will continue that conversation and explore what the FDA is expecting in regards to recordkeeping and documentation under FSMA.

Jill: Here’s our next question: I have most of the material I need for a food safety plan but it isn't all in plan today. Do I need to rewrite everything?

David:  This is a question that we often get asked and the simple answer to me is no. There's no expectation that we have to throw it all out and redo it all. If I was to call everybody who is on this call who's working in a manufacturing processing environment, a food plant that's going to have to be compliant with this, they're like going to tell me, “Well yes, we've got environmental programs, we've got allergen control programs, we have a supply chain control program, we have an asset plan, we have GMPs, we've got all sorts of prerequisite programs.”

They're all separate policies and procedures and they are all in our book. We've got them all laid and they're all good. The key type of that is so what do I do with all these documents. My approach to this is think back to what are you going to do when the FDA inspector shows up at your plant and says show me your food safety plan?

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