![iso standards list for food industry iso standards list for food industry](https://blog.safetychain.com/hs-fs/hubfs/ISO-standards-infographic.png)
These revisions (codified at 21 CFR Part 117 Subpart B but 21 CFR Part 110 remains), of course, do not apply to egg products, meat and poultry processing which are regulated by USDA. In addition, FDA has some detailed expectations for the juice and seafood industries to augment the GMPs (e.g., 21 CFR §120.6 and 21 CFR §123.11) FDA also refers to these additional requirements for juice and seafood as SSOPs – a source of possible confusion.įDA refined its GMPs (in late 2015). Again, many of the topics addressed in the SSOPs are similar to topics addressed in FDA’s GMPs. USDA also has Sanitary Standard Operating Procedures (SSOPs) for the meat and poultry industries ( see 9 CFR Part 416). USDA has some comparable regulations for egg processors these Operating Procedures ( 9 CFR §§590.500 – 590.575) address topics similar to FDA’s GMPs, but are more specific because the egg operating procedures address a single food industry. This page provides a brief overview of past Good Manufacturing Practices (GMP), Sanitary Standard Operating Procedures (SSOPs), HACCP principles, and the components envisioned to be included in a Food Safety Plan.įDA has regulations specifying Good Manufacturing Practices (GMPs) for the food processors that FDA is responsible for regulating ( see 21 CFR Part 110 and 21 CFR Part 117 Subpart B). More recently, Congress expanded its perception of HACCP principles and directed that all other food processors adopt such practices by developing and implementing a Food Safety Plan. The development and application of Hazard Analysis and Critical Control Point (HACCP) principles to seafood, juice, meat and poultry processing has been a significant event since the 1990s. food processing firms have been subject to manufacturing/processing rules or standards for decades, but the standards continue to evolve. FDA’s Food Safety Plan for all other Food Processors (21 U.S.C.USDA’s SSOP and HACCP for Meat and Poultry Processing (9 CFR Parts 416 & 417).FDA’s HACCP for Juice and Seafood Processing (21 CFR Parts 120 & 123).USDA’s Operating Procedures for Egg Processing (9 CFR §§590.504 to 590.575).FDA’s Good Manufacturing Practices (21 CFR Part 110 and 21 CFR Part 117 Subpart B).