WHY COMPLY TO THE FDA/USDA
Hazard Analysis Critical Control Point cGMP-Part B training is mandatory for all seafood processors. The cGMP- Parts A-G, are required for all FDA registered food facilities. This course concentrates on PART B. The Food and Drug Administration (FDA) requires mandatory HACCP programs (21CFR123) (21CFR117) for the seafood industry as an effective approach to food safety and protecting public health. The United States Department of Agriculture (USDA) falls under the Food Safety Modernization Act (FSMA) and is under 21CFR117. HACCP, HARPC and Good Manufacturing Practice are important because they prioritize and control potential hazards in food production. By controlling food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.
With decades in the Food Safety Industry, CCI executive Bob Jones, President of Florida Fisheries Foundation has designed a training course to help seafood businesses earn their mandatory Hazard Analysis Critical Control Point cGMP-Part B certification.
Food Safety Modernization Act
In compliance with the Food Transportation Act enacted in 2017, ALL food transport business must meet its audit and sanitation requirements or risk fines or imprisonment. Perishable foods transportation providers have been mandated by the FDA to meet specific sanitization requirements of the Food Safety Modernization Act, that reduce the instances of food adulteration and subsequent foodborne illnesses caused by cross-contamination occurring in the container.
CCI SanitationPLUS Program™ has taken the guesswork out of compliance issues with a unique audit-ready tracking system and a dry-clean solution to meet the stringent requirements of the Food Safety Modernization Act.