[Up Front] FDA and Food Warehousing

In a recent presentation the FDA indicated that not only high-risk food manufactures, such as seafood, produce and edible nuts and oils, but also food warehouses were on their target list for inspections. While most of these facilities are considered low risk, many have not been visited for more than 10 years. FDA indicated they don’t want the industry to think that low-risk food facilities are exempt from inspections.

FDA also indicated they were stepping up their environmental sampling programs since sampling results often indicate the overall sanitation level of food facilities. FDA expects environmental sampling results to give them a better idea of potential issues and will follow up with additional inspections.

Food warehouses are excellent training facilities for the hundreds of new inspectors the FDA will be hiring because they are generally simpler to inspect and inspectors can learn to collect evidence to build cases against a company. Warehouse inspections also prepare inspectors for inspecting food processing facilities because each facility has at least two warehouses – the receiving warehouse and the shipping or distribution warehouse.

When I first started working for AIB and would review regulatory reports during inspections, it always appeared that regulatory inspectors were particularly good at inspecting the warehousing aspects of facilities, but often not well trained in processing areas. I always thought that no matter what their skill sets were, they always visited warehousing areas and generally became very good at inspecting them.

This new movement means that food processing and warehouse facilities should expect increased FDA surveillance and inspections, particularly within distribution networks, including warehouses, transportation and supply links. In addition, food processors should be aware that new FDA inspectors may not have advanced processing inspection skills in the beginning, but most likely will be well trained in good warehousing practices.

The revised AIB International Consolidated Standards for Food Distribution Centers has been released recently. While little has changed, we have placed more emphasis on records, training, temperature controls and records, allergen and packaging control, and traceability.

In addition, recent FDA 483 reports indicate that pest control remains one of the most common issues sighted at food warehouses. It is critical that your pest control provider be trained in food plant best practices and that they take the time to service your facility and work as a partner to ensure your programs are effective at all times.

 Our responsibility in warehousing is to provide the safest and best environment possible to maintain the quality and food safety built into our ingredients and finished products. AIB

The author is Vice President of Food Safety Education, AIB International.