What controls are required if hazards require a preventive control?

What controls are required if hazards require a preventive control?

• A. Process controls; food allergen controls; sanitation controls; supply chain controls; recall plan
• B. Financial controls
• C. Marketing controls
• D. Quality control of packaging color

Answer: (A)

When a hazard needs a preventive control, the facility must establish preventive controls in five areas: process controls, food allergen controls, sanitation controls, supply-chain controls, and a recall plan. Process controls set critical parameters during production (like time, temperature, pH, or other factors) and include monitoring and corrective actions to ensure the process consistently prevents or minimizes the hazard. Allergen controls address cross-contact and ensure proper labeling and handling of ingredients and workspace to protect individuals with food allergies. Sanitation controls specify cleaning and sanitizing procedures for equipment and facilities to prevent contamination. Supply-chain controls cover hazards in ingredients and require verifying and monitoring suppliers’ controls, along with corrective actions if issues arise. A recall plan outlines how the company will promptly withdraw or correct unsafe product and communicate with customers and regulators if a problem is found. Other types of controls such as financial, marketing, or packaging color quality do not address hazards with preventive controls under FSMA.

When a hazard needs a preventive control, the facility must establish preventive controls in five areas: process controls, food allergen controls, sanitation controls, supply-chain controls, and a recall plan. Process controls set critical parameters during production (like time, temperature, pH, or other factors) and include monitoring and corrective actions to ensure the process consistently prevents or minimizes the hazard. Allergen controls address cross-contact and ensure proper labeling and handling of ingredients and workspace to protect individuals with food allergies. Sanitation controls specify cleaning and sanitizing procedures for equipment and facilities to prevent contamination. Supply-chain controls cover hazards in ingredients and require verifying and monitoring suppliers’ controls, along with corrective actions if issues arise. A recall plan outlines how the company will promptly withdraw or correct unsafe product and communicate with customers and regulators if a problem is found.

Other types of controls such as financial, marketing, or packaging color quality do not address hazards with preventive controls under FSMA.