Understanding and Implementing Current Good Manufacturing Practices for Animal Food Producers: New Factsheet Series
New food safety regulations, especially the Food Safety Modernization Act of 2011 (FSMA), require animal food and ingredient processing facilities to maintain their facilities according to the baseline standards outlined in the final rule for Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals.
In a new factsheet series from the NC State University Animal Food Safety program, we’ll explore:
- the different components of Current Good Manufacturing Practices (CGMP) for animal food producers, and
- how processors can comply with these standards to promote safe animal food production.
#1 in the Series: Personnel
The first factsheet in the series is all about personnel. The factsheet includes information about:
- personal cleanliness,
- washing hands,
- removing or securing objects,
- storing personal belongings, and
- other precautions.
In addition to helpful information on how to comply with Personnel CGMP, there are also several NC State, FDA and other resources provided to help with compliance.
Coming Ip in the Series
We’ll announce new factsheets in the series on our portal and on our Facebook and Instagram accounts. Subscribe to our updates and follow us on social media to be the first to get to our factsheets and news.
Some of the CGMP we’ll be exploring are:
- plant and grounds,
- water supply and plumbing,
- equipment and utensils,
- plant operations,
- holding and distribution, and
- holding and distribution of human food by-products for use as animal food.
You can also see all of the factsheets from Feed Milling and Animal Food Safety through our NC State Extension portal.
If you have questions about animal food safety, contact Marissa Cohen.