FDA Consulting
Kartash FDA Consulting is an integral part of Kartash Customs House Brokerage. We have been working with FDA and FDA related products for over fifteen years. Let our expertise work for you.
Kartash FDA Consulting can help you avoid refusals and detentions by making sure you have appropriate approvals and registrations for your food products.
Low Acid and Acidified Foods
Low Acid and Acidified Foods shipped to the US are subject to detention and refusal if the manufacturer fails to properly file an FCE registration and SID (scheduled process filings) with the Food and Drug Administration.
Please contact us if you would like to receive more information on how Kartash can help you register for FCE and SID.
Food Labeling
Food Labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc.
Improper labeling can result in your food products being detained by the FDA. We can help you avoid violations. Please contact us for more information about our label and ingredient review service.
FDA Registration
FDA Registration is required for all companies that manufacture, process, pack, or store food or beverages that maybe be consumed in the United States. All companies outside of the US must designate a US Agent for FDA communications.
You can designate Kartash to register on your behalf, and also act as your agent in the United States. Please contact us for more information.
Hazard Analysis and Critical Control Point (HACCP) Plan
Hazard Analysis and Critical Control Point (HACCP) Plan focuses on identifying and preventing hazards from contaminating food.
The HACCP system that seafood companies will have to follow will help weed out seafood hazards with the following seven steps:
- Analyze hazards. Every processor must determine the potential hazards associated with each of its seafood products and the measures needed to control those hazards. The hazard could be biological, such as a microbe; chemical, such as mercury or a toxin; or physical, such as ground glass.
- Identify critical control points, such as cooking or cooling, where the potential hazard can be controlled or eliminated.
- Establish preventive measures with critical limits for each control point.
- Establish procedures to monitor the critical control points. This might include determining how cooking time and temperatures will be monitored and by whom.
- Establish corrective actions to take when monitoring shows that a critical limit has not been met. Such actions might include reprocessing the seafood product or disposing of it altogether.
- Establish procedures to verify that the system is working properly.
- Establish effective recordkeeping.
Please contact us for more information on how we can help your company establish a HACCP Plan.