The Food and Drug Administration (www.fda.gov) has developed GMPs for all foods, and that agency enforces those GMPs for all foods except meat, poultry, and egg products. The U.S. Department of Agriculture’s Food Safety Inspection Service (www.fsis.usda.gov) has regulatory authority for those products. USDA-FSIS has developed a Sanitation regulation to address sanitary requirements for processing meat and poultry.
LO1.1: Know some basics of US regulations governing sanitation
In ≤1 page summarize the FDA GMPs 21CFR 110 now 21 CFR 117 Part B.
In ≤1 page summarize the USDA FSIS SSOPs 9 CFR 416
How is a guidance different from a regulation?
Why does OSHA include sanitation requirements?
What role does state and local government play in sanitation regulation?
LO1.2: Understand the role of sanitation in food safety (HACCP and GMPs)
Explain (clarify) prerequisite programs, GMPs, SSOPs, and critical control points (CCPs). How do they fit within HACCP programs?
LO1.3: Understand the role of sanitation in food quality programs (ISO 22000 and ISO 9000)