Dr. Brian Nummer PhD



HACCP is the food safety system still used by USDA FSIS (meats), Juice, Seafood, and Retail-foodservice operators.
Preventive Controls is the new FDA expanded version of HACCP.  It is HACCP plus “Preventive Controls” including process, allergen, sanitation, and supplier controls.  Add a recall program as well.

Both food safety systems are proactive versus reactive meaning they seek to prevent hazards from occurring in foods.  Both systems require a sound foundation of good manufacturing (or retail) practices, a hazards analysis, and critical control points.  These items are extensively monitored to prove the safety of a food product.  Finally, both systems require verification (are you doing what you say you do?) and validation (are you doing the correct thing?).

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