With the adoption of the Food Safety Modernization Act (FSMA) in 2011, sweeping regulatory changes have been implemented to strengthen and further protect the human and animal food supply. The new regulatory framework has moved away from reacting to food safety events, to a more proactive and preventive approach. Animal food facility and regulatory personnel utilize this preventive approach as they routinely assess food safety systems and work to prevent food safety events.

This course addresses one of the seven FSMA foundational rules referred to as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals,” and focuses specifically on the Current Good Manufacturing Practice (CGMP) provisions within the regulation. The regulatory authority for these requirements is codified in 21 Code of Federal Regulations (CFR) Part 507, Subpart B, titled, Current Good Manufacturing Practice (CGMP).