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You are here: Home / What is FSMA? / Requirements

FSMA Requirements – Food Safety Plan

  1. Documented food safety plan – (Prepared by a PCQI – Preventive Controls Qualified Individual)
  2. Hazard Analysis – HACCP/HARPC
  3. Preventive Controls – May include the following:
    • Supply Chain with emphasis on foreign suppliers
    • Allergens
    • Sanitation
    • Processing
    • Economic Adulteration
  4. Recall Plan
  5. Monitoring by Qualified Individuals
  6. Corrective Actions
  7. Validation – proving the science of preventive controls
  8. Verification – proving that the activities are perform (reviewed by PCQI or trained individuals)
  9. Records must be maintained and reviewed every three years by a Food Safety Team

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"Perry Johnson (PJFSC) was critical to our success in achieving SQF Level 2 last year. Their insight and expertise have helped make us a better company."

Thomas P. Hand - CEO/Owner
Gilman Cheese Corporation

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PJFSC

2831 St. Rose Parkway, Suite 200
Henderson, Nevada 89052
1-855-437-6400
Email: chayden@pjfsc.com

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