The FSMA Good Manufacturing Practices for Low-Risk Foods: A Guide for Small-Scale Farms and Food Businesses manual was developed to be a resource for small and medium-scale processors of Low-Risk Food/Activity Combinations (LRFACs) regulated by the U.S. Food and Drug Administration (FDA) under the Food, Drug and Cosmetic Act.
The FDA requires entities making food for human consumption to register with the agency as a food ‘facility’ and to properly apply GMPs and other prerequisite programs in producing their foods.
Low-risk food processors are exempt from implementing preventive controls and supply chain programs under the Food Safety Modernization Act (FMSA); however, they must comply with Good Manufacturing Practices (GMPs) beginning in September 2018.
This manual explains the essentials of GMPs and will provide more detailed information to allow you to understand and identify the hazards your food safety program should address. The manual also provides basic information about the necessary steps for successful food manufacturing and preservation and an explanation of the FDA’s rules on labeling foods that contain allergens.