This is the full text of the federal regulations regarding good manufacturing practice, hazard analysis, and risk-based preventive controls for human food.

A publication outlining all aspects of preventing and treating pests in a facility.

A video describing the need for a pest management system and how to protect against damage from pests.

A video describing the need for a pest management system and how to protect against damage from pests.

A detailed guide to filth reduction and mitigation strategies, good agricultural practices, and hazard analysis critical control point strategies for spices

A guide for producers of shelf-stable acidified foods and low acid canned foods on completing FDA documentation

An overview of listeria impact, detection, and prevention for dairy producers and processors

A fact sheet highlighting the need for refrigeration as a preservation tool for some foods, required temperatures to keep food safe, and other sanitation measures that processors can take to prevent contamination. Note: This document was created prior to 21 CFR 117 and FDA documents should be consulted for additional guidance.

A brief explainer about what GMPs entail and who they apply to. The website explains the major focus points of GMPs according to FSMA and offers some guidance on how to ensure that producers and workers are compliant.

A checklist of questions that cover Good Manufacturing Practices as they apply to a food business with the corresponding regulation.

This brief write up discusses the requirements that a facility must meet to follow GMP requirements, including personnel, sanitation SOPs, equipment, processes and controls.

An overview of Good Manufacturing practices and some of the components necessary to ensure a safe and sanitary manufacturing environment, including buildings and facilities, sanitary facilities and controls, and equipment and utensils.

A fact sheet with background information about monkeypox, its possible impact on food processing and packaging, and recommendations for food processing facilities.

A checklist for evaluating equipment and facility design for working with low-moisture foods. Includes checklists in English, Chinese, and German.

A checklist for evaluating equipment and facility design for working with meat, poultry, seafood, and dairy. Includes checklists in English and Chinese for the meat, poultry and seafood checklist.

A fact sheet offering safer equipment design to reduce risk of listeria in facilities that use conveyor belts, slicers, dicers, and peelers

A fact sheet describing and comparing some popular materials used to finish surfaces that need to be "smooth and cleanable" in processing areas