Sec. 203. Preventive process controls to reduce adulteration of food
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/bill/116/s/1995/is/section-203A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
The Administrator shall review existing regulations on hazard analysis and process controls and amend existing regulations as appropriate, upon the basis of best available public health, scientific, and technological information, to ensure that those regulations are working effectively to— ensure food facilities operate in a sanitary manner so that food is not adulterated; limit the presence of contaminants in food; meet the performance standards established under section 204; ensure fully processed or ready-to-eat foods are processed using reasonably available techniques and technologies to eliminate contaminants; label food intended for final processing outside commercial food facilities with instructions for handling and preparation for consumption that will destroy contaminants; require sampling and testing at a frequency and in a manner sufficient to ensure that process controls are effective on an ongoing basis and that performance standards are being met; and provide for agency access to records kept by food facilities and submission of copies of the records to the Administrator, as the Administrator determines appropriate.
The Administrator may require any person with responsibility for or control over food or food ingredients to adopt process controls, if the process controls are needed to ensure the protection of the public health.