Hi everyone!
I do see this has been a topic brought up here, however wanted to ensure I am on the right track specific to my company.
My company is a beverage manufacturer of agglomerated flavored powders that we receive from various flavorhouses and agglomerators, that we then fill into bulk filler to fill our capsules.
I'm currently working on updating our documentation, put have been a bit confused as to whether we even need a HACCP plan. We are not currently GFSI certified, so I believe a FSMA compliant FSP would suffice.
Any help would be appreciated!
Hi Linfield,
I am not an expert on FSMA but afaik, the "FSP" you refer to is (sort of) FDA's version/interpretation/vision of Codex/NACMCF's "HACCP", and was (at least originally) entitled HARPC.
Again, afaik, FSMA is a FDA-inspired Regulatory Act whose compliance necessity depends on, perhaps[?] inter alia, the specific Organisation which has legal jurisdiction over yr Manufacturing Activity (eg FDA/USDA).
You perhaps need to look at the details of "FSP" to appreciate the differences between HACCP and HARPC, eg with respect to FSMA's notion of "Preventive Controls".
To put it more succintly, HARPC = FSMA(HACCP)
In comparison, GFSI is not a Regulatory "function", eg -
GFSI is a business-driven initiative for the development of food safety management systems to ensure food facilities are processing safe food for consumers.
Whether you need to have "GFSI-recognition" often depends on your customers' requirements or perhaps your own desire to have your FSMS System "recognised" as being equivalent to one of the GFSI "approved" (recognised) Standards such as BRC, SQF, FSSC22000 etc