Our recent FSMA tip was about the definition of preventive controls. A part of the definition that created a lot of interest was the one that links the definition of preventive controls to the definition of a hazard requiring a preventive control. We thought it would be of interest to revisit the link between these two definitions and reflect on some practical applications.
Remember, the PC rule defines a hazard requiring a preventive control as:
"a known or reasonably foreseeable hazard for which a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would, based on the outcome of a hazard analysis (which includes an assessment of the severity of the illness or injury if the hazard were to occur and the probability that the hazard will occur in the absence of preventive controls), establish one or more preventive controls to significantly minimize or prevent the hazard in a food and components to manage those controls (such as monitoring, corrections or corrective actions, verification, and records) as appropriate to the food, the facility, and the nature of the preventive control and its role in the facility's food safety system”.
To read the rest of the story, please go to: AIB International
