Self-Audit Checklist for Animal Food Current Good Manufacturing Practice Compliance
Does your facility need to comply with the Food Safety Modernization Act (FSMA)?
Are you trying to prepare for a CGMP inspection?
NC State Feed Milling Extension has resources to help!
The FDA considers Current Good Manufacturing Practice (CGMP) to be “necessary to prevent animal food from containing filthy, putrid, or decomposed substances, being otherwise unfit for food, or being prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health” (Preamble, II: Legal Authority).
There are 8 components of CGMP compliance that establish baseline standards for the production of safe animal food and the creation of a successful food safety plan:
- Plant and grounds
- Water supply and plumbing
- Equipment and utensils
- Plant operations
- Holding and distribution
- Holding and distribution of human food by-products for use as animal food
To help animal food facilities comply with CGMP, I’ve created a checklist to provide facilities with a self-audit tool. Though some of the components are subjective, the checklist gives facilities a set of questions or points that may come up in a CGMP inspection. Each question follows the CGMP in Subpart B of the Preventive Controls for Animal Food rule.
Another component of CGMP compliance is employee training. Each employee involved in the manufacturing, processing, packing or holding of animal food should receive training on the principles of animal food safety and personal hygiene, as appropriate to the nature of the food being manufactured. NC State Feed Milling Extension is currently developing a qualified individual training for animal food safety.
If you have questions about Current Good Manufacturing Practice requirements, please contact Marissa Herchler.
NC State Feed Milling Extension offers facility walk-throughs. If you would like to schedule a visit to your facility with Feed Milling Extension staff, please contact Marissa Herchler.