The U.S. Food and Drug Administration (FDA) recently released the sixth chapter of the Draft Guidance for the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. The guidance provides an explanation for food facilities on how to establish and implement a heat treatment, such as baking or cooking, to prevent contamination by disease-causing bacteria.
The FDA intends to publish at least 14 chapters of the guidance and announce the availability of each chapter as they are released. The guidance is intended to help food facilities comply with the rule which becomes effective on September 18, 2018. Click here to view the full draft guidance document.
