Although the Food Safety Modernization Act (FSMA) has become the pre-eminent law of FDA-regulated food facilities, it – like all regulation since the ’60s – is grounded in HACCP. As such, while the ...

The FBO shall provide the OV with evidence of their compliance with the HACCP legal requirements, taking into account the nature and size of the business, and ensure that any documents describing the ...

When a food facility deviates from the critical control points (CCPs) in its HACCP program, it can be attributed to a couple of reasons. Either the CCP itself failed or the staff failed to follow the ...

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP system requires that potential biological, chemical ...