FSVP requires food and food-related products imported into the United States to be produced in a manner that provides the same level of public health protection as the Preventive Controls or Produce Safety Regulations, as appropriate, and not be adulterated or misbranded with respect to allergen labeling. FSVP also requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards (if applicable).
The following questions will determine how prepared you are in terms of FSVP.
A list of all required and preferred documents can be downloaded here. All submissions will remain strictly confidential and will only be used during FSVP verification activities.