FSMA Fridays: Debunking FSMA's Myths And Gaps (Part Four Of Four)

View the entire webcast or read part one, part two, and part three of this series

In part three of FSMA Fridays: Debunking FSMA’s Myths And Gaps, SafetyChain Software’s VP of Marketing, Jill Bender was joined by The Acheson Group’s (TAG) VP of Scientific Affairs, Dr. Peyman Fatemi, and TAG’s Senior Food Safety Manger, Christopher Snabes, to discuss common myths, misconceptions, and gaps regarding FSMA. Here, in the fourth, and final, portion of the series, Bender, Fatemi, and Snabes address questions from the webcast’s live audience.

Jill: A few questions have come in, let's go ahead and take those. Sarah is asking, “We are currently developing our food safety plan and already have a HACCP plan. Could we just use our food safety plan instead of our HACCP plan?"

Chris: Depending on what your suppliers are asking and/or what kind of certifications you have, you can have a food safety plan instead of a HACCP plan. Some certifications require a HACCP plan that is separate from a food safety plan. Obviously, a food safety plan can be more in depth and have obviously much more record keeping associated with it. If you are not required to have a HACCP plan, and you have no suppliers or accreditations or certifications that request a HACCP plan, you absolutely can have just a food safety plan. The food safety plan will satisfy the requirements of FSMA.