The Current Good Manufacturing Practice (CGMP) subpart of the PCAF rule is part of the regulations introduced by the FDA after passage of the Food Safety Modernization Act (FSMA) in 2011.
For an overview of how the CGMP subpart fits in with the PCAF rule, see our diagrams below.
Food Safety Modernization Act Current Good Manufacturing Practices for Food for Animals and COVID-19
How Animal Food Facilities Can Prepare for Regulatory InspectionsWhy is CGMP Necessary?
According to the FDA, about 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized and 3,000 die each year from foodborne diseases. The administration argues that “this is a significant public health burden that is largely preventable.”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).
What are the Parts of CGMP?
The components of CGMP, listed in the rule are- personnel,
- plant and grounds,
- sanitation,
- 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.
Compliance Policy Guide
The FDA compliance policy guide linked below may be helpful when developing food safety plans. See other FDA compliance policy guides related to food safety plans.For Additional Information Contact
Marissa Herchler Cohen NC State University Cooperative Extension Service Prestage Department of Poultry Science 234 D Scott Hall Raleigh, NC 27695-7608E-mail: marissa_cohen@ncsu.edu
Phone: +1 919.515.5396
