7 Big Mistakes that Food Companies do as per the FDA.

7 mistakes that food companies do as per FDA

 

In this article, you will learn the main mistakes that food companies do according to the FDA and cGMP Good Manufacturing Practices.

The 7 most common errors that Food companies do to comply with the QSR Quality System Regulations and FDA requirements are:

  1. FDA Registration. The first mistake is the lack of annual FDA registration. The Bioterrorism Act and the FDA Food Safety Modernization Act (FSMA) requires that: Food facilities register with FDA, and FDA be given advance notice on shipments of imported food. Specifically, it mandates that facilities engaged in manufacturing, processing, packing, or holding food for consumption in the United States submit additional registration information to FDA, including an assurance that FDA will be permitted to inspect the facility at the times and in the manner permitted by the FD&C Act. It also requires food facilities required to register with the FDA to renew such registrations every other year, and provides the FDA with authority to suspend the registration of a food facility in certain circumstances.
  2. Written Procedures. Some food companies do not have written procedures and controls to follow in the manufacturing,  packaging, and labeling of their products.
  3. cGMP Training. Lack of training evidence in written procedures and controls in the production and packaging of their foods.
  4. Food Safety Modernization Act (FSMA) Readiness Assessment. This act focuses on responding to foodborne illness and preventing it.  Click on this video for more information.
  5. Food Safety Plan (FSP) development and implementation.  The FSP consists of the primary documents in a preventive controls food safety system that provides a systematic approach to the identification of food safety hazards that must be controlled to prevent or minimize the likelihood of foodborne illness or injury.
  6. HACCP Plan Development and Implementation, including support with pre-requisite programs.  The Hazard Analysis Critical Control Point (HACCP) is a food safety monitoring system that is used to identify and control biological, chemical, and physical hazards within the storage, transportation, use, preparation, and sale of perishable goods. In addition, this plan determines critical control points (CCP) in the process of food production.
  7. Quality Audits to ensure compliance with new applicable regulations to the food industry.

Other types of mistakes that food companies do according to the FDA are typically published in warning letters during FDA inspections.  Click here to make a search.

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CIQA is a quality and regulatory consultant with 25 years of experience developing products and managing projects in the medical device supply chain, and pharmaceutical industries. Rest assured of the safety or being in the right hands.

Our Food Safety team could provide you a broad range of professional expertise in:

  1. FDA Registration Support
  2. SOP Preparation
  3. cGMP Training
  4. Food Safety Modernization Act (FSMA) Readiness Assessment.
  5. Food Safety Plan (FSP) development and implementation.
  6. HACCP Plan Development and Implementation,
  7. Quality Audits.

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For more details about the most common mistakes that food companies do frequently, follow us.

Quality procedures templates

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In addition, you can request a quotation to buy online a full SOP template document in MS Word format that is completely editable, ready to fill, and adapt to your specific needs.

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This option is recommended if you want to learn more about how to build robust quality system procedures. One of our expert(s) can provide online step-by-step training to your team (unlimited assistance) on how to build reliable SOPs using our template(s). Also, you can improve your corporate quality procedures and policies by incorporating our template(s) and tools.  It includes a fully editable template from the Bronze option, plus training, exams, and a training certificate for each assistant.  Request a quote now.

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REFERENCES: The main mistakes that food companies do constantly.

STATUTORY AND REGULATORY REQUIREMENTS

PART 117 — CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD

httpss://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=117

Subpart C–Hazard Analysis and Risk-Based Preventive Controls

Sec. 117.126 Food safety plan.

httpss://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=117.126

Rules and Standards for Food Processing

httpss://www.ag.ndsu.edu/foodlaw/processingsector/rules-and-standards-for-food-processing

TITLE 21–FOOD AND DRUGS

CHAPTER I–FOOD AND DRUG ADMINISTRATION

SUBCHAPTER B–FOOD FOR HUMAN CONSUMPTION

PART 110 CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD

httpss://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=110

For more information about the most common mistakes that food companies do frequently, refer to:

httpss://tcisys.com/sqfcodetemplates.php

httpss://www.afsc.org/sites/default/files/documents/FINALCOLOR%20AFSC%20Food%20Safety%20Manual.pdf

httpss://safetyculture.com/checklists/food-safety/

Ramon Cayuela, MS, BS, Chemical Engineering

Ramon Cayuela, MS, BS, Chemical Engineering

CIQA President and CEO.
I've been working in validation engineering since 1992 with many multinational pharmaceutical companies. I love sharing my passion and knowledge with others. If you have any questions about anything (or just have general questions). I will be more than happy to assist you. You can count on the BEST customer service on CIQA. I go to great lengths to make sure my clients are 100% satisfied with their purchases and check emails/messages consistently throughout the day. You can rest assured that everything being sold here is as-described or your money back. I look forward to working with you!