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With the addition of new regulatory requirements and continually emerging pathogens, developing and designing a HACCP plan has become more and more complex. This publication compiles published research data to provide a step-by-step approach to designing and developing HACCP plans.
The FDA considers Current Good Manufacturing Practices (CGMP) to be “Necessary to prevent animal food from containing filthy, putrid, or decomposed substances, being otherwise unfit for food, or being prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth or whereby it may have been rendered injurious to health.” (Preamble, II: Legal Authority). This factsheet covers the guidelines for meeting the regulatory requirements for personnel CGMP.
How existing facility Standard Operating Procedures (SOPs) on personal hygiene and sanitation can be adapted to mitigate the spread of COVID-19
Though they can be a source of worry, the fact of the matter is that many animal food facilities often think about preparing for inspections as the inspectors walk through their doors. One of the reasons for this is because the "what if" questions can be large in number, and so facilities get frustrated with trying to come up with a plan. With this in mind, we asked some regulators what advice they have for facilities in order to be proactive and help make the process go more smoothly. This document presents a number of practices that are not required, but might be useful as facilities prepare for, are subjected to, and evaluate the results of inspections.
The NC State Feed Milling and Animal Food Safety programs have developed a decision tree tool to help guide facilities through the exemption determination process and the requirements for obtaining a qualified facility exemption through the U.S. Food and Drug Administration (FDA).
This guide outlines steps that a facility producing livestock food could follow when developing its required food safety plan. The guide is accompanied by an example food safety plan that demonstrates the application of steps outlined in this guide and illustrates an acceptable food safety plan structure that contains required and best management practices information.