A Brief Note On The Legislative Requirements : Sources Of Water, Haccp Or Risk Based Preventive Controls During The Bottling Process

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1.1 The legislative requirements - e.g. Source of water, HACCP or Risk-Based Preventive Controls during the bottling process
If the manufacturer produces juice, they can follow Good Agriculture Practices (GAP) and Good Handling Practices (GHP) voluntary that have additional requirements more stringent than those out outlined in FSMA or 21 CFR Part 120 (juice HACCP) as long as they also clearly comply with provisions of the new law. GAP and GHP audit focus on verifying the fruits are produced, packed, handled and stored safe manner to ensure minimize the possible microbial food safety hazard. Under FSMA proposed rule for produce safety, the farmers are required to monitor the agriculture water for microbiological safety. GAP and Good …show more content…

Under proposed rules, an importer is required to perform risk-based foreign supplier verification on the following aspects: 1) Food produced in compliance with Section 418 and 419 of Food, Drug and Cosmetic Act (FD&C Act), 2) not adulterated ( sec 402 FD&C act), 3) should not be misbranded and comply with food allergen labeling requirements ( sec 403 FD&C act) (“FD&C Act Chapter IV: Food” 2015)
The importers of foods are required to verify that their foreign suppliers are complying with Hazard Analysis and Risk-Based Preventive Controls (HARPC). The intended goal of this program is to ensure the imported foods are being produced according to the U.S. standard with the objective of protecting U.S. customers from food safety risks. However, the FSVP adds additional cost to the product as well has some barriers which may not effective for achieving the expected goal.
Drinking water is used for beverage production. Water is an essential component of the products. The US EPA sets standards for approximately 90 contaminants and indicators in drinking water (US EPA 2015). Monitoring of the water quality parameters and avoid any food safety risk that might come in with water used as an ingredient, used in contact with food contact surfaces, or as ice is required for beverage manufacturing.
1.2 Standard (technical

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