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FSMA-compliant Food Safety Plans de-emphasize Critical Control Points in favor of Preventive Controls. Preventive Controls do not require specific Critical Limits. [17] FSMA-compliant Food Safety Plans allow Corrections in place of Corrective Actions when the public health is not threatened. [18]
The Center for Veterinary Medicine (CVM) is a branch of the U.S. Food and Drug Administration (FDA) that regulates the manufacture and distribution of food, food additives, and drugs that will be given to animals. These include animals from which human foods are derived, as well as food additives and drugs for pets or companion animals.
Food safety; Terms; Foodborne illness; Good manufacturing practice (GMP); Hazard analysis and critical control points (HACCP); Hazard analysis and risk-based preventive controls (HARPC)
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP.
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