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

Check Out Part One Of This Series

In the first portion of FSMA Fridays: Building A FSMA-Ready Food Safety Plan, SafetyChain’s Jill Bender began speaking with The Acheson Group’s Dr. David Acheson about the latest developments of FSMA, as well as the philosophy of HACCP versus HARPC. Here, in part two of the series, the duo discusses the elements needed to create a FSMA-ready food safety plan.

Jill: It sounds like food companies are going to need a really strong foundation, possibly with HACCP, as we are talking about HARPC — a holistic approach to food safety. I hear that and I am sure that resonates with everyone. Next question: what are the key elements of a food safety plan?

David: I don't think this is going to change, but the way I think of this is there are several key elements. I think the first point you mentioned is there this expectation that your food safety plan will be put together by a qualified individual. Let's just touch on that for a second. This person is somebody who is knowledgeable in food safety, either through training or from experience. We've got more insights as to what that means and there are training programs that I know have not been developed, they're coming online, and I think within the next week or two. We are going to start seeing these coming out and out the of the preventive control alliance. We will have a very clear idea of what it takes to be a qualified individual. A qualified individual is going to build our plan for be responsible for it.

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