Developing a Food Safety Plan
Food Safety Resources for developing an easy-to-follow and compliant food safety plan.
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An overview of the necessary components of a food safety plan, including different types of hazards, which foods are covered by which regulations, and requirements for different types of facilities.
An English language video outlining what a food safety plan is, who needs to create a plan, and what the main components of this plan are
A guide to some of the essential components of developing a food safety plan, including flow diagrams, hazards, preliminary steps, prerequisite programs, and principles of food safety plans.
A series of short write ups explaining necessary components of food safety programs. These programs and policies can be part of a prerequisite program, good manufacturing practices, preventive controls, or critical control points. Topics covered include allergens, approved suppliers, calibration, cleaning and sanitizing, consumer complaints, control of foreign material, crisis management, environmental monitoring, food defense, internal audits, non-conforming products, hold and release programs, pest control, preventive maintenance, product release, product specifications, quality control, recall program, receiving program, training program, verification program, and water supply.
An overview of food safety resources to assist processors, especially those working with dairy, on developing, documenting, and implementing a safer food practice.
A Spanish language video outlining what a food safety plan is, who needs to create a plan, and what the main components of this plan are
A brief write-up discussing needed documentation for a facility to comply with the Preventive Controls rule
A blog post explaining the differences between HACCP and HARPC. It explains the role of HACCP in being FSMA compliant and the major components of a HARPC plan that producers must follow.
A framework for developing and implementing a risk management plan with associated activities to ensure appropriate safety measures
A brief guide to some specific hazards, critical limits, and corrective actions for developing a HACCP plan for acidified foods. Note: This document was created prior to 21 CFR 117 and FDA documents should be consulted for additional guidance.
Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing the FDA Food Safety Modernization Act: Guidance for Industry
A guide to hazard description, including which rules require it and how to describe hazards
An advisory guide to the background behind hazard analysis and critical control point principles and developing a HACCP plan. Note: This document was created prior to 21 CFR 117 and additional FDA documents should be consulted for further guidance.
A brief guide to the reasoning behind and key steps to developing a Hazard Analysis and Critical Control Points assessment. Note: This document was created prior to 21 CFR 117 and FDA documents should be consulted for additional guidance
A short introduction for producers of acidified foods to developing a recall plan. Note: This document was created prior to 21 CFR 117 and FDA documents should be consulted for additional guidance.
A website explaining what the Reportable Food Registry is and who should use it. Includes a video guide.
A searchable database of food recalls issued by the FDA and USDA.
A Q&A sheet describing the FDA's authority for food recall, the definitions of adulteration, and how it would implement such a recall on processors.
A list of useful templates for establishing a food safety system, with a particular emphasis on dairy production.
A sample food safety plan filled out by a hypothetical omelet producer. [Appendix 3: Model Food Safety Plan Teaching Example]
A software program that allows users to input their information to create a food safety plan
A series of videos that offer step-by-step instructions on how to use the FDA's Food Safety Plan Builder software.
A collection of templates and educational documents specifically targeted at ice cream manufacturers, but that can be adapted for other foods. Some of the templates include: GMP training, allergen controls, record keeping, visitor policies, receiving logs, mock recalls, and HACCP.
A workbook detailing the process of safely producing and documenting juice and ciders. Includes sample sanitation checklists and food safety plans as well as information on how to perform a hazard analysis and preventive controls throughout production. [Food Safety Plans for Retail Juice and Cider Processors Step by Step: A Workbook to Guide You Through the Planning Process]
A collection of forms recommended by the FDA in developing a Food Safety Plan with additional useful guidance
A visual guide explaining who a preventive controls qualified individual is, how to qualify as one, and how a PCQI helps complete a food safety plan
A video explaining what it means to be a preventive controls qualified individual and what types of facility require a PCQI.
A Spanish language visual guide explaining who a preventive controls qualified individual is, how to qualify as one, and how a PCQI helps complete a food safety plan
A Spanish language video explaining what it means to be a preventive controls qualified individual and what types of facility require a PCQI.