FSMA Fridays: Environmental Monitoring — Answers To Your Questions (Part Two Of Five)

Check out the entire webcast or read part one of this series

In part one of FSMA Fridays: Environmental Monitoring — Answers To Your Questions, SafetyChain Software’s VP of Marketing, Jill Bender was joined by The Acheson Group’s (TAG) founder and CEO Dr. David Acheson to answer questions from the webcast’s live audience. Here, in part two, the duo continues their conversation on the topic at hand.

Jill: You mentioned, with regards to being prepared, especially now with juice and seafood, but just in general, we had mentioned last month about sharing stories about the FDA when they come to visit and check for FSMA compliance. As we go along here, at the very end, if you all have had FDA visits and have some sort of stories to share, please put those into the questions as well. We'll share those. So, with that, yes, let's get started.

Regards to our discussion on environmental monitoring, one question that came in from Mary is, “Can you talk through the ready to eat food process and specifications? For instance, is raw flaxseed a ready to eat product?”

David: Yes. Just so everybody understands what we've done this week, this month I should say, is last month we were talking about the ready to eat, the environmental controls, really, the importance of that. It's, as we were going through that, as Jill said earlier, we didn't have a chance to get to all the questions. As we were looking at the questions that we didn't get to, there were a number that I felt were broad enough for us to put back on the table and continue this dialog around ready to eat and environmental control programs. Not only is it a clear regulatory requirement, it is still probably, if you're in that space of making anything that's ready to eat.