Topics
1) Requirements and guidance for food exporters and importers (Licensing, traceability and preventive controls) to comply with SFCR.
2) Food Safety Preventive Control Plan (PCP) Types of Hazards: Biological, Chemical and Physical
Five Preliminary Steps
Conducting Hazard Analysis to determine significant hazards and their control measures
Critical Control Point Procedure (Critical Limits, Monitoring, Corrective Action, Verification and Record-keeping)
Evidence showing control measures are effective
Evidence showing the PCP has been implemented
3) Customer Protection and Market Fairness Preventive Control Plan
Labelling, standards of identity, grades, packaging and net quantity
4) Introduction to Food: Specific requirements and guidance. In addition to general requirements, other requirements apply to specific foods.
5) Toolkit for businesses: Interactive tools and other resources to see how and when new requirements will apply to your business and what you need to do
6) What is the difference between a HACCP plan/prerequisite program (FSEP) and a preventive control plan.
