Currently, the Guidance has 5 previous chapters, while Chapters 7 to 14 are yet to be released.
- Chapter 1 is an introduction
- Chapter 2 discusses how to conduct a hazard analysis.
- Chapter 3 provides additional information on hazards in foods. For example, it discusses pesticides, animal drugs, and mycotoxins as chemical hazards and when you may want to consider those hazards. While it does not provide complete information on each of the hazards, it does provide some additional information.
- Chapter 4 overviews the preventive controls - Process, Sanitation, Allergen, and Supply Chain controls - highlighting primary types for each. Under Process Controls, the chapter covers leathality treatments (heat, HPP, irradiation, fumigation), cold holding, formulation control, etc. Again, not a complete listing of types, but give information on the major types.
- Chapter 5 is the application and management of preventive controls...provides some additional information to the preventive controls discussed in chapter 4.
Each of the coming chapters will expand upon the preventive controls as was done in Chapter 6 for heat processing.
This will become more of a companion reference document as examples of the process controls are expanded upon. This guidance will give information on the types of things an FDA inspector will be looking for as they conduct inspections. Certainly a document worth printing or bookmarking. Be sure to watch for updated sections as they are released.
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