Low Acid Canned Foods (LACF) HACCP Plan Review
LACF HACCP and the FDA
- Individuals engaged in manufacturing, processing, packing, or holding food (including temporary and seasonal personnel) and the supervisors who oversee their activities are expected to comply with the current training standards in 21 CFR 117.4, which specifies that individuals engaged in manufacturing, processing, packing, or holding food (including temporary and seasonal personnel) and the supervisors who oversee their activities:
- be a qualified individual as defined in 21 CFR 117.3, i.e., have the combination of education, training, and/or experience necessary to manufacture, process, pack, or hold clean and safe food as appropriate to the individual’s assigned duties (21 CFR 117.4(b)(1)); and
- receive training in the principles of food hygiene and food safety, including the importance of employee health and personal hygiene, as appropriate to the food, the facility, and the individual’s assigned duties (21 CFR 117.4(b)(2)). Manufacturers of LACF must establish and maintain records that document training required in the principles of food hygiene and food safety in accordance with requirements in 21 CFR part 117 subpart F (21 CFR 117.4(d)).
In addition to the above requirements, the LACF regulation (21 CFR 113.10) contains a training requirement applicable to a person providing operating supervision under the LACF regulation.
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