Questions Ask question Search Order By: ActiveCategoryClear Filter 0 Votes 1 Ans Do the preventive controls requirements apply to human food by-products for use in animal food that are dried, frozen or slightly modified specifically to facilitate storage and transportation? 1.10K viewsFDA 0 Votes 1 Ans Are facilities (such as pilot plants or test kitchens) that manufacture/process, pack, or hold food for research and development (R&D), consumer testing, or as food samples subject to the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food rule? 1.17K viewsFDA 0 Votes 1 Ans What are “Unexposed packaged foods”? Do unexposed packaged foods have to be in final packaged form ready for consumer purchase, or can they be ingredients that will be used in further processing to manufacture finished foods? 1.03K viewsFDA 0 Votes 1 Ans If a facility is solely engaged in the storage of unexposed packaged food, is it exempt from the requirements for preventive controls? 1.15K viewsFDA 0 Votes 1 Ans Is a facility that is solely engaged in the storage of unexposed packaged food exempt from the requirements for preventive controls if some of the unexposed packaged food that is stored requires time/temperature control prevent or minimize pathogen growth? 1.25K viewsFDA 0 Votes 1 Ans What exemptions from preventive controls are included in the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food rule? 1.33K viewsFDA 0 Votes 1 Ans For product that meets the criteria for the single-serving container definition and the label voluntarily discloses nutrition information on a “per unit” basis in addition to a “per serving” basis and bears a nutrient content claim, should the nutrient content claim be based on the serving (i.e., the entire contents of the container) or the unit? 1.12K viewsFDA 0 Votes 1 Ans If a manufacturer chooses to voluntarily include an additional column of RACC-based nutrition information for a product that is packaged and sold individually, that contains more than 150% and less than 200% of the applicable RACC, how should the serving size and servings per container be based? 797 viewsFDA 0 Votes 1 Ans For variety packs where there is more than one of each product, what is the appropriate presentation for the servings per container to indicate the number of servings of each product? 978 viewsFDA 0 Votes 1 Ans Product testing and environmental monitoring are in the final rules. When would companies need to apply these activities? 1.27K viewsFDA 0 Votes 1 Ans The rule requires food facilities to have a written food safety plan that includes a hazard analysis and preventive controls. How often must that plan be reanalyzed? 1.17K viewsFDA 0 Votes 1 Ans My company has three separate food facilities. Are we required to have three distinct facility-specific food safety plans even though we produce the exact same food product at all three facilities? 977 viewsFDA 0 Votes 1 Ans What is a preventive controls qualified individual? 1.25K viewsFDA 0 Votes 1 Ans Do I need to employ a preventive controls qualified individual (PCQI)? 1.12K viewsFDA 0 Votes 1 Ans How does a PCQI demonstrate that he or she is qualified to serve as a PCQI? 1.24K viewsFDA 0 Votes 1 Ans I have many food safety certifications (HACCP, GFSI, SQF, BRC, etc). Do I still need to take the PCQI training from the FSPCA? 1.10K viewsFDA 0 Votes 1 Ans I have worked as a food safety manager for a very long time. Do I need to take PCQI training, or does my job experience satisfy the requirements to be a PCQI? 1.12K viewsFDA 0 Votes 1 Ans Can I use one PCQI for all my facilities, or must I have one PCQI for each facility? 1.14K viewsFDA 0 Votes 1 Ans What is a qualified facility? 1.29K viewsFDA 0 Votes 1 Ans Is there a quick reference with all of the format requirements for the new label (e.g., font sizes)? 1.09K viewsFDA « Previous 1 2 … 177 178 179 180 181 … 283 284 Next » Question and answer is powered by anspress.net
