Which of the following is true of establishment responsibilities for controlling ingredients of public health concern?

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The main idea is that plants must control ingredients of public health concern by using validated food-safety systems throughout the formulation process. Establishments are responsible for putting in place and maintaining HACCP plans, SSOPs, and prerequisite programs that ensure what goes into a product is exactly what is declared on the label. This means identifying hazards associated with ingredients, establishing critical control points in receiving, storing, and blending ingredients, and having verification and corrective actions to confirm the final formulation matches the ingredient list. These controls also cover allergen management, supplier controls, and sanitation to prevent cross-contact or contamination, so changes in ingredients don’t slip through unnoticed and the label remains accurate and compliant.

FSIS does not require prior agency approval of every ingredient for product formulation, and labeling actions are not required to be submitted to FSIS for all allergen-containing products in the routine sense. There isn’t a requirement to formulate all products containing public health–concern ingredients before any other product lines.