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All food processors, no matter what they produce or where they are located, should develop, document, implement and maintain a program for traceability and recalls.
When it comes to pathogen testing, processors must choose from a number of processes, as well as whether the work will be done in-house or through a contract laboratory.
According to FSMA, each processor must have a Preventive Controls Qualified Individual (PCQI). This person is responsible for developing the food safety program, ensuring the controls are validated, reviewing records and reassessing the plan.
The success of HACCP eventually gave rise to expectations that unprocessed foods, such as fresh produce and raw meat and poultry products, could be rendered pathogen-free.