As a food company, you will be required to develop a FSMA safety plan based on the type of foods you are selling. Fresh produce that can easily go bad or cause sickness must be evaluated more thoroughly and you must take into account the packaging, processing, and manufacturing.
Companies then must identify and implement preventative controls to try and prevent any possible hazards. For example, if you sell deli meat then a preventive control could include employee training on hygiene and environmental awareness.
This will provide anyone with an idea of how your company works, where your food goes, and how it is handled. This written plan should be extremely detailed.
This plan not only ensures you are doing everything you can for the safety of consumers, but it also helps you better understand what you can do to make sure others in the industry are complying to the same rules. If you have more than one facility, you should have a plan for each one.
If one part of the supply chain drops the ball, it doesn’t matter if the rest of the chain takes precautions to ensure the freshness of the food, it would have already been ruined.
Because the supply chain consists of so many different pieces, the FDA is focusing on the industry keeping each other accountable. If a product is recalled and causes harm to consumers, everyone involved is now held responsible for it.
With a written plan, you can detail exactly what your company does for food safety and you can explain what you ask of your suppliers or other companies. The main part of the plan that the FSMA wants are any foreseeable hazards and how those hazards will be monitored or handled in case of an emergency.
Your plan should include equipment used, the layout of your facility, and how your company operates on a daily basis.