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doi:10.1094/CFW-62-4-0173 | VIEW ARTICLE


Assessing Risk in Food Ingredients

Richard F.StierConsulting Food Scientists, Sonoma, CA, U.S.A. Rickstier4@aol.com.

Cereal Foods World 62(4):173-176.

It has been two years since the U.S. Food and Drug Administration (FDA) issued the Preventive Controls for Human Foods regulation. The regulation mandates that food, beverage, and ingredient processors adopt a risk-based approach to ensuring food safety. The preventive controls regulation includes updated Good Manufacturing Practices (GMPs) and mandates a risk-based approach to developing, documenting, implementing, and maintaining a food safety plan. In this column Stier discusses how food safety risk can be assessed for all ingredients, raw materials, packaging, and finished products, as well as the FDA role in designating high-risk foods and recordkeeping requirements.

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