The Food and Drug Administration is accepting comments through April 14 on the proposed extension of the information collection provisions in the agency’s regulations mandating the application of hazard analysis and critical control point principles for the safe and sanitary processing and importing of fruit and vegetable juices.
HACCP is a preventive system of hazard control designed to help ensure the safety of foods. Under HACCP, processors of fruit and vegetable juices establish and follow a preplanned sequence of operations and observations (the HACCP plan) designed to avoid or eliminate one or more specific food hazards and thereby ensure that their products are safe, wholesome, and not adulterated.
Information development and recordkeeping are essential parts of any HACCP system. The information collection requirements are narrowly tailored to focus on the development of appropriate controls and document those aspects of processing that are critical to food safety.
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