FSMA

Parent-subsidiary relationships, Conflict of Interest and FSVP

Parent-subsidiary relationships, Conflict of Interest and FSVP

One of the most common questions we receive regarding FSVP is whether there are limits for parent companies in their ability to assist US-Based subsidiaries with FSVP compliance. This post seeks to answer this question using the preamble to FDA’s FSVP Final Rule, the CFR, current FDA FSVP guidance and a recent response from FDA’s Technical Assistance Network (TAN).

How to develop and organize an internal food safety training program

How to develop and organize an internal food safety training program

Developing an internal food safety training program is difficult if you haven’t first identified the appropriate structure and components. FSG consultants teamed up with Dairy Australia to offer insights into how to develop your own internal food safety training program.

FSG tips for your Master Sanitation Schedule

A master sanitation schedule defines your sanitation program. It is typically written in a table format. Each row addresses a specific area or piece of equipment while the columns layout the who, what, where when, how.

We recommend moving through your facility, room by room. Start with surfaces far away from food contact surfaces (FCS), like floors, walls and drains (known as zone 3 surfaces, or Z3), then surfaces close to FCS, like tables and racks (zone 2 surfaces, Z2) and finally, FCS (zone 1 surfaces, or Z1)). Once you have completed your master sanitation schedule, you can filter rows (based on frequency of cleaning) to create your sanitation logs and pre-op and post-op checklists.

The master sanitation schedule is used to establish a standard of cleaning, which can then be validated through a history of environmental testing results. When we find harmful microorganisms in our environment, you’ll want to re-evaluate the master sanitation schedule.

Other issues that may affect the performance of a sanitation program are:

  • Employee adherence to GMPs

  • Poor hygienic design of equipment and facility

Regular cleaning and sanitizing can only do so much!

Having difficulty getting started? Visit Food Safety Guides website or select a time to chat with consultant, Michael Kalish.

Increase participation in GMP self-inspections with these Terms

Increase participation in GMP self-inspections with these Terms

QA professionals read the cGMP regulations, but how accessible are these regulations to the rest of your staff? And how can they use these regulations to ensure safe food? In this post, we distill down the 10+ pages of cGMP regulations into (4) easy to remember terms.