To ensure the safety and quality of our food supply, the Food and Drug Administration (FDA) enforces a set of Current food Good Manufacturing Practices (CGMPs) published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). These CGMPs describe the methods, equipment, facilities, and controls for producing processed food. As the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation’s food supply. CGMPs also serve as one basis for FDA inspections.
CGMPs apply to every food processing operation, so compliance can have a major impact on your business. This white paper will help you understand:
- The basic subparts describing the types CGMPs in 21 CFR 110
- How the Food Safety and Modernization Act (FSMA) of 2011 may impact CGMPs
- Other preventive controls that may be required as a result of FSMA
- A basic outline of exemptions and modified requirements that may result from FSMA