On this page of the PCHF site, you will find tools for determining requirements and guidance for the PCHF Rule and resources on how to comply with the rule. For a quick introduction to the topic, check out this resource: "FSMA FAQs: What are the Basic Requirements of FSMA's Preventive Controls Rules for Human Food?".

On this page, you can find information and resources about Good Manufacturing Practices, also called current Good Manufacturing Practices or cGMPs. These are regulations to ensure that manufactured products are safe, clean, and effective. GMPs are a broad topic that include several of the major sections of this website, such as Environmental Monitoring Practices and Sanitation Standard Operating Procedures. For a quick introduction to GMPs, check out this resource from Cornell University.

Undeclared allergens are the biggest cause of food product recalls. This section on our website is designed to inform users about allergen regulations, allergen control plans, safely avoiding allergen cross contact, and correct allergen labeling. For an introduction to the topic, read, "Allergen Control in the Food Industry."

On this page of the site, you will find tools and trainings for developing and implementing good sanitation practices and Sanitation Standard Operating Procedures (SSOPs). Here is a resource from PennState Extension to learn more about SSOPs.

On this page of the site, you will find tools and resources for understanding the necessary components of a food safety plan and learning how to write your own customized plan. For an introduction to the topic, check out UMass Amherst's Food Safety Plan page.

Validation of a food process requires establishing and documenting the scientific evidence that preventive controls are effectively managing hazards and reducing food safety risk. Validation studies and processes can be challenging and this section allows users to understand the process and how to develop validation measures for their food. For a quick introduction resource of the topic, read this article entitled, "Validation and Verification for Food Safety Control Measures". To find more resources on the topic, check out our page on validation studies and processes.

On this page of the site, you will find information about production specifications. Production specifications are guidelines and documentation that ensure safe and hygienic production of food. Production specifications will vary considerably by product, and for an introductory resource about what production specifications look like for nuts, read here.

Environmental Monitoring Programs are an essential system of preventing contamination of a finished food product from the environment. To understand more about these programs, check out our page on EMPs, or read this Environmental Monitoring Handbook.

Each state will have specific regulations and resources related to the Preventive Controls for Human Food Rule. This section on our website contains resources and contacts for each state covered by the Northeast Center to Advance Food Safety.

Each state offers support and resources through their Department of Extension. On this page you will find extension and consulting services, training and resources to assist stakeholders in meeting PCHF rule requirements such as developing food safety plans or obtaining a scheduled process.

On this page of the site, you will find grant programs available for different food processors and projects. Be sure to check the open and close dates and region for each grant, as they are likely to change.

This section contains a map and contact information for state, extension, and consulting personnel or programs. This list is comprised of individuals willing to offer help and support and does not constitute an endorsement of any individual or company.