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DATE Division of Dockets Management (HFA-305) Food and Drug Administration 5630 Fishers Lane, rm. 1061 Rockville, MD 20852 Re: FDA-2010-N-0085; Preventive Controls for Fresh Produce; Request for Comments
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How to fill out preventive controls for fresh

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How to fill out preventive controls for fresh:

01
Begin by identifying the potential hazards that are associated with fresh products, such as microbiological contamination, chemical residues, and physical hazards.
02
Develop and implement appropriate preventive control measures to eliminate or minimize these hazards. This may include establishing good manufacturing practices, sanitation procedures, temperature controls, and supplier verification programs.
03
Create a written plan that outlines the preventive controls you have implemented and the steps you will take to monitor and verify their effectiveness. This plan should also include procedures for corrective actions in case of deviations from the controls.
04
Keep thorough records of all preventive control activities, including monitoring results, verification activities, and corrective actions taken. These records are essential for demonstrating compliance and facilitating traceability.
05
Review and update your preventive controls periodically to ensure their continued effectiveness and compliance with any regulatory changes.

Who needs preventive controls for fresh:

01
Food businesses involved in the production, processing, handling, or distribution of fresh products need to implement preventive controls. This includes farmers, packers, processors, distributors, and retailers.
02
Preventive controls are required by various food safety regulations and standards, such as the Food Safety Modernization Act (FSMA) in the United States and the Global Food Safety Initiative (GFSI) benchmarked schemes internationally.
03
Implementing preventive controls is crucial for ensuring the safety and quality of fresh products and protecting consumer health. It also helps businesses comply with legal requirements, minimize the risk of product recalls and outbreaks, and maintain consumer trust in their products.
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Preventive controls for fresh are measures put in place to prevent or minimize the risk of contamination or other safety hazards in fresh food products.
Food facilities that handle fresh food products are required to file preventive controls for fresh.
To fill out preventive controls for fresh, food facilities must follow the guidelines provided by the FDA and document their food safety procedures.
The purpose of preventive controls for fresh is to ensure the safety of fresh food products and prevent foodborne illnesses.
Information such as hazard analysis, preventive control measures, monitoring procedures, corrective actions, and verification activities must be reported on preventive controls for fresh.
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