Food allergies are a significant public health concern with allergic reactions varying in severity from gastrointestinal disturbances and skin irritations, to anaphylaxis, anaphylactic shock and death. Consumers with allergies must avoid food with allergenic materials to prevent serious health consequences since there is no cure.
Seven (7) Principles of HACCP: Principle 1: Conduct a hazard analysis. P2: Determine the critical control points (CCPs). P3: Establish critical limits. P4: Establish monitoring procedures. P5: Establish corrective actions. P6: Establish verification procedures. P7: Establish record-keeping and documentation procedures
The Food & Drug Administration published, “The FDA final rule on Requirements for Additional Traceability Records for Certain Foods”, under the Food Safety Modernization Act (FSMA). Those who manufacture, process, pack or hold foods, listed on the Food Traceability List (FTL), are required to maintain additional traceability record keeping, beyond what is already established under the FDA regulations.