BD Food Safety Consultants LLC services

There are two major Food Safety Regulations in the U.S. (HACCP – Hazard Analysis of Critical Control Points & FSMA – Food Safety Modernization Act). HACCP requires that covered facilities develop a Food Safety Plan that is based on hazard analysis and identifies Critical Control Points with Critical Limits, Monitoring, Corrective Actions, Verification and Record Keeping Procedures. FSMA and Preventive Controls for Human Food requires that covered facilities develop a Food Safety Plan with risk based Preventive Controls. There are 4 types of Preventive Controls identified in this regulation. These are: Process Preventive Controls (CCPs), Allergens, Sanitation and Supply Chain Preventive Controls. In many situations the development of a Food Safety Plan may be not easy, especially in more complex operations.