Mock Food Facility Inspections

FDA Food Facility Inspections examine facilities’ compliance with Current Good Manufacturing Practices (CGMPs), Preventive Controls, and/or Hazard Analysis Critical Control Point (HACCP) during a 2-day period.

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The inspector may assess your facility’s performance in CGMPs such as:

  • Employee Hygiene and Training
  • Plant Construction and Design
  • Cleaning and Sanitation Procedures
  • Raw Materials & Ingredients
  • Manufacturing Operations

FDA food facility inspections will also assess your facility’s ability to implement Hazard Analysis and Risk-Based Preventive Controls (HARPC) plans in compliance with Preventive Controls rules.

To prepare your facility for unannounced FDA inspections, Registrar Corp’s Mock FDA Food Facility Inspection service includes:

  • An in-depth virtual or on-site assessment of food facility CGMPs and HARPC plan implementation
  • A report listing deficiencies and advice to help you achieve compliance
  • Virtual expert assistance from a Food Safety Specialist

We also offer mock food facility inspections for Seafood HACCP or Juice HACCP operations and Dietary Supplements CGMPs.

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Mock FSVP Inspections

FDA is authorized to collect FSVP records and other relevant information during an FSVP inspection. To help you prepare, Registrar Corp’s Mock FDA FSVP Inspection service includes:
  • An in-depth virtual or on-site assessment of FSVP procedures and records to identify areas of non-compliance with the applicable FSVP requirements
  • A report listing deficiencies and advice to help you achieve compliance
  • Virtual expert assistance from a Food Safety Specialist

Let Registrar Corp help you prepare for FDA inspections.

With 20 years of experience in FDA compliance behind us, you’ll always know what to expect when you’re inspected.

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Frequently Asked Questions

Under the Food Safety Modernization Act (FSMA), FDA was mandated to increase the number of foreign inspections. FDA focuses its selection of foreign food facilities for inspection based on an overall risk profile. These inspections are an important way for FDA to ensure that foreign food facilities exporting to the U.S. and their products meet U.S. requirements.

An establishment inspection is a careful, critical, and official inspection of a facility to determine compliance with laws administered by FDA. Food plant inspections are conducted to evaluate the methods, facilities, and controls used in the manufacturing, storage, and distribution of foods. 

In today’s global environment, audit preparation is a matter of routine business considering the vast number of third-party audits food manufacturing firms receive throughout the year. Nevertheless, FDA inspections are different than your typical third-party audits or audits done under a Global Food Safety Initiative (GFSI) scheme. While these audits do play an important role in developing food safety standards and promoting best practices, they do not automatically translate into a successful FDA inspection. The best way to ensure a successful FDA inspection is to become exceptionally familiar with the FDA’s rules and regulations that govern the food products you manufacture. 

Registrar Corp can dispatch a food safety expert to your facility to help you prepare in advance of the FDA inspection.  Registrar Corp’s Food Safety Specialist will help identify potential food safety problems in the structure, processes, procedures, and documentation used in your daily production. During the visit, typically two days (per facility), the Food Safety Specialist will help your staff better understand FDA’s expectations. 

Our professional staff includes specialists with advanced food science degrees, extensive food safety auditing experience, and U.S. regulatory and food industry backgrounds, allowing for a unique perspective into the needs of our clients. Our specialists have traveled extensively throughout the United States and internationally to over 30 countries conducting audits and assessments in various food product categories under FDA jurisdiction, including low-acid foods, acidified foods, ready-to-eat foods, dietary supplements, fresh produce, processed produce, novelty products, seafood, juice, beverages, bottled water, spices, tea, and numerous ethnic foods. 

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