MANAGEMENT SYSTEMS DEVELOPMENT
TRAINING AND CONSULTING FOR US EXPORT
The Food Safety Modernization Act:
The new FSMA regulation requires all food business operators who produce, handle, hold or stock products intended for the US market to use a food safety management system that complies with FDA guidelines.
This package of laws requires the implementation of a Food Safety Plan that includes a hazard analysis and the implementation of preventive, risk-based controls to minimize or prevent identified hazards, and the Food Defense Plan, to protect food from acts of intentional contamination (“Mitigation Strategies to Protect Food Against Intentional Adulteration” (21 CFR Part 121).
INCOS Team supports companies that want to comply with the legal requirements for USA, according to the Food Safety Modernization Act, with:
- Registration of the organization on the FDA portal
- Preparation of the SID forms
- Food Safety Plan
- Food Defense Plan
INCOS Team has FSPCA-recognized Lead Instructors, qualified to provide high-level training courses for export to the U.S. market.
- PCQI course (Preventive Control Qualified Individual) to implement a Food Safety Plan
- IA.VA course (Intentional Adulteration Vulnerability Assessment) to implement a Food Defense Plan + workshop for the Food Defense Plan Builder tool
Support in FCE registration and in filling out the “Process Filling” (SID) form:
Companies that produce, process or package Acidified Food or Low-Acid Food packaged in hermetically sealed containers must obtain a Food Canning Establishment (FCE) registration with the FDA.
Once FCE registered, companies must provide the FDA with information regarding the manufacturing process of these foods by completing a form called “Process Filling”. This form, submitted and validated by the FDA, will be assigned a number called the “Submission Identifier” (SID) (21 CFR parts 108, 110, 113, 114).
- Low-Acid Canned Food (LACF): any food, excluding alcoholic beverages, with a final pH greater than 4.6 and a water activity (aw) greater than 0.85.
- Acidified Food (AF): a low acidity food to which acids or acidic foods are added, for which the final pH is less than or equal to 4.6 and the water activity (aw) is greater than 0.85.
GAP Analysis is a tool to analyze the business situation, which becomes the starting state of a growth path towards the desired condition, such as obtaining or updating certain certifications (BRCGS, IFS, ISO).
(through a specific checklist)
The differences and the strategy to be implemented are identified.
The actions necessary to achieve the set objectives are quantified and the strategy to achieve them is implemented.
GAP Analysis is a very useful tool for companies that want to certify themselves according to a specific standard, or for those already certified with respect to previous editions.
Analysis results are written in a detailed report and presented at the end of the activity.
These results will be used by the company to understand the procedure and adapt its management system to the requirements.