FSMA Fridays: Preventive Controls For Human And Animal Food (Part Two Of Five)

Check Out Part One Of This Series

In the first portion of FSMA Fridays: Preventive Controls For Human And Animal Food, SafetyChain’s Jill Bender began speaking with The Acheson Group’s Dr. David Acheson and Rolando Gonzalez about the final rules regarding preventive controls for human and animal food under FSMA. Here, in part two of the series, the trio discusses environmental controls and their requirements under FSMA, as well as the FDA’s approach to supply chain controls.

Rolando: The FDA is also developing guidance for the industry to help with, you know, identifying some of these more obscure, not obscure, but grey areas of assessing risk that may be subject to interpretation.

David: Right, perfect. So, Jill, what's up next?

Jill: David, why don't you go ahead and follow-up on this one. Is the FDA still requiring environmental controls? And then, as an add-on, what should companies do to meet the requirements?

David: Yes, they are. As much as I said in my opening comments, this one hasn't really changed at all. They are requiring environmental controls and the expectation is that you roll it in to your food safety plan. It has not changed from the basic principles that we've talked about in the past about, essentially it's in that situation where a product is being manufactured in an environment where it's moving from a processing, i.e. a kill step, into a finished package and is then not subsequently treated in that finished package to kill any potential hazards or remove any potential hazards.

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