Preventive controls for human food : an overview
Ganjyal, Girish M.
Coles, Claudia G.
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The safety of the food that we process and serve to the public is very important. Keeping our food safe in the production, packaging, and distribution and until it reaches the consumer is critical. The Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule focuses on the preventive approach in enhancing the safety of our food system. The rule provides the food processors numerous tools and options to implement controls that can help ensure the safety of the food in acquiring the raw ingredients, processing the raw ingredients, and packaging and distributing them to the consumer or to secondary and tertiary processors. The four major preventive controls that the processers can utilize include: process, allergen, sanitation, and supply chain preventive controls. Each of these preventive controls provide ways to ensure that the various hazards including; biological, physical, chemical and radiological hazards are controlled or minimized effectively. The various tools will assist us in maintaining the safety of the food as it changes hands across the supply chain.