Food Safety Compliance

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Regulatory Framework

Regulation	Region	Key Requirements
FSMA (FSVP)	USA	Foreign Supplier Verification Program
EU Food Law 178/2002	EU	Traceability, RASFF notification
China Food Safety Law	China	Registration, labeling, testing
Codex Alimentarius	International	General principles, commodity standards

HACCP Plan Summary

Critical Control Points (CCPs)

CCP	Hazard	Control	Critical Limit	Monitoring
Metal Detection	Physical	Inline metal detector	No ferrous ≥ 1.0mm, non-ferrous ≥ 1.5mm	Every 30 min test
Nitrogen Flush	Chemical (oxidation)	N₂ generator + O₂ analyzer	Residual O₂ < 2%	Every batch
Drying	Biological	Fluid bed dryer temp	Product temp ≥ 70°C for 3 min	Continuous
Optical Sorting	Physical	Camera/sorter	Defect removal ≥ 95%	Hourly verification

Allergen Management

• Dedicated production lines for flaxseed-only products
• Comprehensive cleaning between runs
• Allergen testing (ELISA) on shared equipment
• Clear label declaration per regulatory requirements
• Supplier allergen declarations on all raw materials

Recall Plan

1. Identification — Customer complaint or QC finding triggers investigation
2. Containment — Affected lot placed on hold within 1 hour
3. Traceability — Full lot genealogy from raw material to customer
4. Notification — Customers notified within 4 hours of confirmed issue
5. Corrective Action — Root cause and CAPA within 48 hours
6. Mock Recall — Conducted annually, documented