Hazard analysis and risk-based preventive controls

Food safety
Terms
Foodborne illness
Hazard analysis and critical control points (HACCP)   Hazard analysis and risk-based preventive controls (HARPC)
Critical control point
Critical factors
FAT TOM
pH
Water activity (aw)
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella

Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points (HACCP) food safety system. It is mandated by the FDA Food Safety Modernization Act (FSMA) of 2010. As the name implies, Preventive Controls systems emphasize prevention of hazards before they occur rather than their detection after they occur.[1] The FDA is releasing the rules in the Federal Registry beginning in September 2015.[2] The first release of rules addressed Preventive Controls for Human Food and Preventive Controls for Foods for Animals.[3] The Produce Safety Final Rule, the Foreign Supplier Verification Programs (FSVP) Final Rule and the Accredited Third-Party Certification Final Rule were issued on November 13, 2015.[4] The Sanitary Transportation of Human and Animal Food final rule was issued on April 6, 2016,[5] and the Mitigation Strategies To Protect Food Against Intentional Adulteration (Food Defense) final rule was issued on May 27, 2016.[6]

Scope

All food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, must have a written FSMA-compliant Food Safety Plan in place by the deadlines listed below:

Additionally, for the first time food safety is being extended to pet food and animal feed, with firms being given an extra year to implement Current Good Manufacturing Practices before a Preventive Controls system the following year:

The FDA estimates that 73,000 businesses currently fall under these definitions.

Differences between FSMA Preventive Controls and HACCP

See also

References

  1. Sherod, Anne (11 May 2015). "The ABCs Of Building A Food Safety Plan: From HACCP To HARPC". foodonline.com. Retrieved 2 May 2016.
  2. Bonar, Samantha (10 September 2015). "FDA takes important steps in modernizing food safety system". Los Angeles Times. Retrieved 10 September 2015.
  3. Horsfall, Scott. "First FSMA Rules Finalized by FDA". LGMA. Retrieved 17 September 2015.
  4. "FDA Issues Final Rules on Produce Safety, Imported Foods". Food Quality & Safety. 16 November 2015. Retrieved 20 November 2015.
  5. 81 FR 20091
  6. Whitworth, Joe (27 May 2016). "FDA issues rule to protect against intentional adulteration". Food Quality News. Retrieved 1 June 2016.
  7. "FSMA Final Rule for Preventive Controls for Human Food". fda.gov. Food and Drug Administration. 22 October 2015. Retrieved 24 October 2015.
  8. "FSMA Final Rule for Preventive Controls for Animal Food". fda.gov. Food and Drug Administration. 21 October 2015. Retrieved 24 October 2015.
  9. Alonso-Zaldiva, Ricardo (9 June 2016). "Investigator: FDA still taking months to recall tainted food". Bradenton Herald. Bradenton, Florida. Retrieved 9 June 2016.
  10. Viswanathan, Sangita (13 March 2015). "What to do Now to Migrate from HACCP to HARPC". foodsafetytech.com. Retrieved 2 May 2016.
  11. Hermida, Maile Gradison (April–May 2016). "Ten Considerations for Developing a FSMA-Compliant Supplier Verification Program". Food Safety Magazine. Retrieved 8 September 2016.
  12. Gallegos, Antonio (10 February 2016). "Prevention Instead of Correction: FDA Implements New System for Food Safety Regulation". naturalproductsinsider.com. Retrieved 2 May 2016.
  13. Yotty, Amanda M.; Marcy, John A.; Pohlman, Fred W.; Edgar, Leslie D. "How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan". Food Safety Magazine (December 2015/January 2016). Retrieved 4 May 2016.
  14. Surak, John G. "PROCESS CONTROL: A New Paradigm for Validation, Verification and Monitoring". Food Safety Magazine (August/September 2014). Retrieved 6 May 2016.
  15. Lindstrom, Eric (13 March 2013). "Do you know your HACCP from your HARPC?". Food Processing. Retrieved 2 May 2016.
  16. Davis, Steve (April 2014). "The FDA's Food Safety Modernization Act (FSMA): Its requirements for Hazard Analysis and Risk-based Preventive Controls (HARPC) in the Proposed Preventive Controls Rule for Human Food" (PDF). retailfoodalliance.com. Wholesale & Retail Food Alliance. Retrieved 2 May 2016. Although this proposed rule aligns well with HACCP, it differs in part in that preventive controls may be required at points other than at critical control points and critical limits would not be required for all preventive controls.
  17. King, Hal; Ades, Gary. "Hazard Analysis and Risk-Based Preventive Controls (HARPC): The New GMP for Food Manufacturing". Food Safety Magazine (October/November 2015). Retrieved 2 May 2016.

External links

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