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A collection of resources for individuals starting a small food business in Maine.
An extensive guide to how to establish a food processing business in New York. It includes information on applying for a license, food safety, home processing exemptions, zoning, and additional resources. Please note that some links are no longer active.
A guide and FAQ about developing an allergen control plan in both english and spanish
This handbook provides guidance on building and implementing a holistic environmental monitoring program. Topics covered include hygiene monitoring, allergens, indicator organisms, spoilage organisms, pathogens, and instructions on environmental sampling.
A guide that explains the necessary steps and available resources for a beginning food processor to legally operate in Rhode Island.
An introduction to the PCHF Rule, with some specific resources for Pennsylvania food processors.
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 explainer of local laws for Vermont food processors, including which agencies oversee which foods, labeling expectations, and federal regulations.
A quick questions and answers sheet that explains the basic components of the preventive controls rule and who needs to comply with them.
A page from the New Hampshire Department of Health and Human Services aimed at home food processors. It contains information for licensing, labeling, and facility inspections.
A collection of links to relevant regulations and guidance documents for food processors.
The homepage for the State of Delaware's cottage food establishment regulation. It includes forms and information, as well as links to other relevant government departments.
An brief explanation of what preventive controls are, different types of preventive controls, how it differs from HACCP, and links to related resources.
An overview of the PCHF rule, including its applicability in Pennsylvania
An introduction to the New Jersey Department of Health's food safety program, including wholesale food and cosmetics, retail foods, seafood and shellfish, and emergency response.
A book explaining both the Produce Safety Rule and the Preventive Controls Rule, with an emphasis on documentation and complying with regulations.
This is the full text of the federal regulations regarding good manufacturing practice, hazard analysis, and risk-based preventive controls for human food.
This is the full text of the federal regulations regarding good manufacturing practice, hazard analysis, and risk-based preventive controls for human food.
A general interest paper outlining the Preventive Controls Summit 2013 and their guidance on developing effective strategies for meeting validation and verification requirements. The most relevant information begins on p. 413.
A general interest paper outlining the Preventive Controls Summit 2013 and their guidance on developing effective strategies for meeting validation and verification requirements. The most relevant information begins on p. 413.
A guide to writing sanitation standard operating procedures (SSOPs), with an explanation of the reasoning behind SSOPs, necessary components, tips for writing, and sample SSOPs to serve as guidance.
A publication outlining all aspects of preventing and treating pests in a facility.
Legislation regarding food safety in Delaware.
An extensive guide through food labeling requirements
A summary of required procedures for Acidified and Low-Acid canned foods with links to guidance for industry and registration.
A summary of required procedures for Acidified and Low-Acid canned foods with links to guidance for industry and registration.
A flowchart that explains who is covered by the PC and Produce Rule and what that coverage entails
FSMIP funds applied research projects that address barriers, challenges, and opportunities in marketing, transportation, and distribution of food and agricultural products. FSMIP will not award grant funds for projects that solely benefit one individual farm or agribusiness. FSMIP projects must benefit multiple producers or agribusinesses, or have agricultural sector-wide impact.
The MFVP will provide funding through grants to support food ventures to improve access to Massachusetts grown, harvested or caught food products through the development of collaborations with local agricultural enterprises and private/public entities. Key areas for investment include: food processing infrastructure.
A calculator to help bakers evaluate the lethality of their salmonella kill step by based on time and temperature readings.
This document explains the details of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.
An overview of sanitations procedures to control allergens. This includes common components of sanitation standard operating procedures, successful sanitation approaches, and other approaches for limiting allergen cross contact.
A database of cleaning chemicals and agents that have been approved for foods processing and manufacturing facilities in New York State.
Matching grants for enhancing production of value-added agricultural products and/or manufacturing efficiencies, transitioning to operation as a new processor or expansion as an existing processor, addressing known bottlenecks along the supply chain.
A framework for developing and implementing a risk management plan with associated activities to ensure appropriate safety measures
Legislation passed by the Pennsylvania general assembly concerning the regulation of food production facilities.
A copy of some of the laws that oversee small food processors in New Hampshire
A detailed guide to filth reduction and mitigation strategies, good agricultural practices, and hazard analysis critical control point strategies for spices
This website is a database of over 60,000 records of quantitative and predictive food microbiology. It allows you to both search microbial growth and survival curves and predict the growth or inactivation of microorganisms.
An overview of required programs for Pennsylvania commercial food establishments, including those that work with juice, seafood, low-acid canned foods, and acidified foods. Some topics mentioned include GMPs, PCHF requirements, and facilities with exemptions from registering with the Pennsylvania Department of Agriculture.
An introduction to Penn State University Extension Program's page for commercial food processors, including informative articles, classes, news, and webinars. The page also offers contact information for local food safety experts and an introduction to FSMA.
This is an annual event where companies compete to demonstrate the commercialization potential of their technology or product and can win up to $75,000. This competition is intended to help small-to-medium (SME) size manufacturing and technology companies strengthen their “go-to-market” strategies as they move from a new product/production method to the marketplace.
A guide for producers of shelf-stable acidified foods and low acid canned foods on completing FDA documentation
A resource for food processors in Connecticut to register their business, depending on what is processed. The page also includes links to relevant regulation, food standards, and reinstatement.
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.
A video describing the need for a pest management system and how to protect against damage from pests.
An overview of listeria impact, detection, and prevention for dairy producers and processors
An overview of listeria impact, detection, and prevention for dairy producers and processors
A guidance document for the control of Salmonella when manufacturing low-moisture foods.
An introductory guide to producing and selling cottage foods in Connecticut, including types of foods, equipment, labeling, and zoning.
A brief step-by-step guide to create an ice bath for calibrating a thermometer, including photos.
A short video that explains the difference between cross-contact vs cross-contamination of different foods, and how each can make people sick.
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.
Grants that provide funds to established value-added dairy processors in the Northeast U.S. to access professional marketing and branding services to elevate their businesses.
A guide to hazard description, including which rules require it and how to describe hazards
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.
These grants are backed by the EPA to provide technical assistance and incentive funding for projects that reduce diesel emissions from engines, vehicles, and equipment.
A list of useful templates for establishing a food safety system, with a particular emphasis on dairy production.
A guidance publication describing the need to prevent listeria contamination in food and how to ensure a food establishment has appropriate safety measures in place
A guidance document from the FDA containing recommendations for labeling sesame as an allergen. Please not that this guidance was drafted prior to the FASTER Act, which will require sesame disclosure on foods.
The Empire State Economic Development Fund (EDF) offers financial assistance for projects that promote New York State’s economic health by facilitating job creation and/or retention, or increased business activity in the state.
A powerpoint presentation explaining the need for environmental monitoring, key aspects of pathogen environmental monitoring, salmonella concerns, additional pathogens, and FSMA requirements
An explaination of what an environmental monitoring program is, why it matters, and some important testing components of an EMP.
An introduction to the importance of envionmental sampling in detecting and sanitizing to reduce pathogens, with visual and written instructions on sampling.
A brief explainer for the forms and relevant regulation for low-acid canned food (LACF) producers seeking to comply with the preventive controls for human foods rule. This explainer includes instructions for electronic submission of registration forms.
A sample food safety plan filled out by a hypothetical omelet producer. [Appendix 3: Model Food Safety Plan Teaching Example]
An introduction to the State of Maryland's Facility and Process Review, which conducts plan and process review for food processing plants.
The Farm Transition Grant Program (FTG) is a competitive matching grant program for Connecticut farmers and agricultural cooperatives to support the diversification of existing farm operations, transitioning to value-added agricultural production and sales, and other venues in which a majority of products sold are grown in the state. Please be aware: This is a reimbursement grant.
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 website explaining what the Reportable Food Registry is and who should use it. Includes a video guide.
An introduction to food allergies, including what the eight major allergens are, the need for labeling, other common allergens and allergenic substances, and consumer information regarding allergens.
An overview of who in New York State needs a food processing license and a link to the license application. There are also resources for adjacent businesses, including warehouses, food salvaging, slaughterhouses, alcohol manufacturers, and contact information for regional offices.
A directory of state resources for Vermont food business owners, including retail food establishment owners.
A step-by-step guide for facilities to register with the FDA, as required by FSMA
An introduction to the Food Innovation Center, a food business incubator and accelerator. The Center serves as a industry expert and development facility for small and very small processors in New Jersey.
A collection of links to relevant regulations for food processors.
An introduction to facilities covered under the Pennsylvania Food Protection Act and the Frozen Dessert Law. It contains links to specific guidance for frozen desserts, commercial food establishments, limited food establishments, and shellfish/seafood establishments.
A collection of documents, forms, and regulations useful for food processors seeking to comply with local food safety laws.
An overview of the State of Maryland Department of Health's Food Processing regulation. It highlights that food processing is regulated through the Center for Food Processing, including which foods are processed. The resources also provides links to related resources and authorities.
An introductory page for Maryland food processors. It contains links to laws and statutes, marketing and business resources, and a resource directory.
An introductory page for Maryland food processors. It contains links to laws and statutes, marketing and business resources, and a resource directory.
Regulatory language from the District of Columbia Department of Health
A reference for Rhode Island food processors to apply for licenses and verify if their licenses are approved and current.
An overview of food safety and regulatory requirements for Connecticut food processors, including links to business registration, federal regulation, and support resources.
An introduction to West Virginia University's Extension Service Food Production Safety Program, which seeks to work with food producers on growing and producing safe food in state
A searchable database of food recalls issued by the FDA and USDA.
A site created by the University of Delaware's Department of Agriculture and Natural Resources. It includes links for upcoming food safety trainings.
An introduction to food safety resources an authorities at the University of Maine. This includes training opportunities and testing services.
This is an introductory course on food safety and sanitary practices for commercial manufacturers of food products.This course teaches you the essentials of food safety, food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food defense and plant security, and more.
An introduction to the PCHF Rule, with articles, videos, and online tools for New Hampshire food processors.
An overview of food sanitation requirements for processors in West Virginia. It includes information about West Virginia legislation, required forms, and sanitation guidelines.
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 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 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 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 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.
An introductory document for food manufacturers and processors in Vermont, with information on regulations, food safety training, and general education.
A collection of resources for food processors offered in partnership with the University of Vermont.
This brief article outlines some of the definitions and requirements of creating acidified foods and how to safely process them.
An overview of the major components of the Food Safety Modernization Act, including sections on Preventive Controls for Human Food and Food Safety plans in a questions and answers style format.
A question and answer sheet that clarifies the differences between a retail food establishment and a farm mixed-type facility, which FSMA rules apply, and some exceptions to the rule.
This questions and answers sheet explains the differences between a primary production farm, secondary activities farm, and a mixed-type facility and which of these businesses is covered by the preventive controls rule.
This question and answer sheet explains some of the definitions and activities that require a facility to register with the FDA.
This brief write up discusses the requirements that a facility must meet to follow GMP requirements, including personnel, sanitation SOPs, equipment, processes and controls.
A brief FAQ sheet that explains what the eight major allergens are and how to disclose them
A list explaining the conditions that must be met for farms of a certain size that perform certain actions to not need to follow the HARPC or SCP (supply chain program) portions of the preventive controls rule.
A brief FAQ sheet for Qualified Exempt Facilities explaining what steps facilities must take to be federally compliant, and which FSMA rules do not apply.
A description of the FSMA Final rule for Preventive Controls for Human food, key requirements, assistance for industry, meetings and webinars, related guidance, supporting material, and contact information
An overview of the PCHF rule specifically aimed at Pennsylvania processors, with contact information for the Pennsylvania Department of Agriculture.
The FSPCA training curriculum to guide processors though the PC rule. Topics covered include biological, chemical, physical, and economically motivated hazards, verification and validation procedures, record keeping procedures, process preventive controls, resources for food safety plans, sanitation preventive controls, supply chain preventive controls, recall plans, worksheets, templates, and examples.
An overview of the legal implications of foodborne illness and strategies to limit liability
A copy of the Good Manufacturing Practices for Food Rule for the State of Vermont, which food processors must follow in addition to FSMA's Good Manufacturing Practices requirements.
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.
Grow-NY is an food and agriculture business competition that identifies, supports, and funds the top food, beverage, and agriculture innovations. The competition includes grants, mentorship, training, business development support, and tax incentives.
A guide that explains what constitutes a qualified facility and how this impacts the Preventive Controls for Human Food Rule.
A guidance publication to help processors determine the number of full time employees or equivalent for the purposes of being classified as a small business under FSMA
A guidance publication that explains the specific regulation for juice producers, as well as exemptions and information on complying with HACCP policies.
An extensive questions and answers sheet for food facilities to understand who, when, and how to register with the FDA as part of the Food Safety Modernization Act.
A guidance publication explaining which records producers are required to maintain, how long they must be held, which records are exempt, who must keep records, and how the FDA will go about requesting records.
A guide to preventing and controlling listeria monocytogenes, specifically when handling and processing fresh produce. Some topics covered include relevant federal regulation, sanitary facility design, creating an environmental monitoring plan, responding to listeria detection, food recalls, and case studies.
A guide of useful terms and common practices for conducting and interpreting thermal processing studies.
An explainer from the Maryland Department of Health explaining guidelines for state cottage food businesses. It includes which foods are regulated, what revenue constitutes a cottage business, and labeling requirements for these goods.
An explainer of the role of validation in food safety, what processes should look like, and some examples of how to conduct an effective validation procedure on a safety process.
These guidelines are designed to assure that cooking instructions for NRTE products are capable of achieving a time/temperature combination sufficient to reduce possible pathogens to a safe level. The guidelines highlight some issues that should be considered when conducting validation studies and includes sample studies.
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 collection of forms recommended by the FDA in developing a Food Safety Plan with additional useful guidance
The home page for the Connecticut Food Association, and organization dedicated to Connecticut food producers and processors create a successful product and connect to buyers.
An overview of how to start a home processing business in New York, including who is eligible, prohibited foods, and labeling requirements.
A detailed guide to processing nuts according PCFH guidelines
This short video explains what biofilms are, the threat that they pose to food safety, and how to mitigate them.
An interactive guide for users to answer questions that will help them understand if they must register with the FDA and how to categorize their food operations.
A series of short videos for appraising and controlling microbiological hazards. Topics covered include microbiological basics, testing for validation and verification, testing food lots, testing for processing control, anatomy of a sample plan, and analyzing results.
Information provided to FDA investigators and inspectors to assist them in their daily activities. It includes instructions for environmental and product sampling.
A Q&A sheet regarding who is covered by the PCHF rule and what that entails
A guidance write up of necessary components of food labels for Connecticut processors. Includes contact information for the Department of Consumer Protection, who will provide comments for processors.
A direct link to the regulatory language relevant to Connecticut food processors.
Legislation passed by the State of New York concerning the licensing of food processing establishments, including exemptions, licensing, review, investigations, records, and rules.
Funding for projects that will impact agricultural revenue through improved marketing efforts and increased access to specialty crops. Examples of eligible projects include: marketing or related education and outreach programs, innovative solutions to logistics and/or distribution, accounting or inventory tracking software or other technology, website improvements, sales platforms, or app development, and display improvements such as signage, shelving, labels to promote allowable products
The website for the National Farmers Union, a consortium of farmers and stakeholders. This page focuses on food safety within farms and includes a sample food safety plan, and food safety education resources.
A checklist for evaluating equipment and facility design for working with low-moisture foods. Includes checklists in English, Chinese, and German.
A list of different forms and licenses required for agricultural producers, including dairy, fruits and vegetables, and food.
The announcement of a Maine law expanding opportunities for small food processors to expand their businesses in Maine through tax credits. The page explains who is qualified to apply, what the credits entail, and how one can apply for the program
The grant is intended for a partnership between a not-for-profit organization and an industry partner to enable technology transfer, adoption and implementation of new manufacturing processes, as well as the creation of enhanced products and services.
The Specialty Crop Block Grant Program funds projects that aim to enhance the production and competitiveness of Specialty Crop industries in Massachusetts. Among other things, it can be used to fund implementation practices and standards that improve food safety, such as cost share of audits or Good Manufacturing Practices.
A visual guide to different types of thermometers, their pros and cons, how to use, calibrate, and sanitize.
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 with background information about monkeypox, its possible impact on food processing and packaging, and recommendations for food processing facilities.
MTI offers matching grants, loans, equity investments, and services to businesses, organizations, and individuals to support Maine’s innovation economy. Proposals need to address creation or retention of quality jobs statewide, growth and acceleration of revenues, or attraction and leveraging of additional capital or other investments.
A list of different food and drug related forms that New Jersey businesses need to operate within the state. Please note that this list is not exhaustive.
This article explains recent updates to allergen labeling requirements to include sesame labeling by January 1, 2023.
This article explains recent updates to allergen labeling requirements to include sesame labeling by January 1, 2023.
These regional grants fund capital improvements to meet or maintain the food safety requirements of the Grown and Certified Program. Grant funds cover 90% of project costs, with producer matching with 10%
A guide through some common technical terms and symbols used in thermal processing and its research.
An overview of the required permit for New York City based food processors, the steps needed to obtain a permit, and the associated costs.
A question and answer sheet guiding processors through different types of non-thermal and alternative food processing and compares pathogen reduction in various types of produce and shellfish to compare efficacy between methods.
Legislation passed by the West Virginia general assembly concerning the regulation of food production facilities.
A collection of links and resources about nuts and put products, including recall information, microbial safety studies, food safety guides, and information about specific types of nuts.
The homepage for the state of Delaware's Office of Food Protection, which oversees food processors in Delaware. Includes links to Covid-19 information and other food safety resources.
An overview of the state of Maryland's Office of Food Protection, including useful links and an explanation of the office's role in food safety.
A web page summarizing helpful resources specifically for those who can foods. Includes links to preservation safety resources, reference books, and labs in Connecticut that can test food for safety.
Northeast SARE’s Partnership Grant program funds projects conducted by researchers, educators and agricultural service providers working in direct partnership with farmers. Grants may be used for: research to improve production practices, marketing approaches, or farmer, farmworker or community well-being; education and training programs to increase knowledge and improve decision-making about sustainable practices; on-farm or in-market demonstrations of new techniques; and developing new farm management and community development approaches that support sustainable agriculture outcomes.
A video describing the need for a pest management system and how to protect against damage from pests.
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 webpage with helpful links for Connecticut food processors including how to start a business and necessary resources for different types of foods.
This bibliography provides an extensive list of publications about the microbial safety of nuts and sesame seeds that can help processors understand the risks of their food product and methods for risk reduction.
This bibliography provides an extensive list of publications about the microbial safety of wheat, flour, and cereal grains that can help processors understand the risks of their food product and methods for risk reduction.
A guide to purchasing, using, and maintaining a pH meter
A brief write up that explains what a facility must do to be considered a qualified facility, with links to additional guidance, forms, and instructions
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 bibliography of authoritative resources on different treatment approaces to address microorganinisms on nuts and nut pastes.
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 list of laboratories in the Northeast region who can perform analytical testing on food
A detailed scientific examination of alternatives to pasteurization that still allow some level of food safety, possibly even equivalent to pasteurization
An introduction for food processors interested in starting a specialty food business in Maine. It defines what specialty foods are and provides some business guidance for getting started. The site also includes links to regulatory and testing resources.
A brief overview of the University of Maine’s School of Food and Agriculture and Cooperative Extension's role in supporting small food businesses and links to some useful resources, including testing services, training opportunities, and contact information for local support.
The LASA Grant Program provides grants that directly benefit and strengthen the local food system in Rhode Island. This page contains a webinar and useful contact information for grant applicants.
A fact sheet offering safer equipment design to reduce risk of listeria in facilities that use conveyor belts, slicers, dicers, and peelers
A guide to sanitation requirements for food establishments in New Jersey, including definitions, requirements for employee hygiene, facility sanitation, and licensing. Note that this guide predates 21 CFR 117 and that users should consult additional resources for up to date information.
A brief guide to help acidified food producers understand the necessary steps of a scheduled process to safely produce food and demonstrate that safety to the FDA.
A guide for seafood processors on complying with FSMA, including which parts of the PCHF rule that they may be subject to.
A guide for home food processors on manufacturing and selling cottage foods in New Hampshire.
A guide for Maryland retailers who sell locally produced eggs. It includes flock management, egg grading, labeling, and carton use.
Matching grants to support development of Vermont-based working lands businesses through technical assistance and other forms of support, which may cover topic(s) such as: market development, marketing plans, and sales; business and financial planning; business responses to COVID-19; enterprise transitions for next generation business owners and post succession;`access to capital; manufacturing efficiencies or process flow; business research and development
A guide designed to provide small entity processors with the most essential aspects of FSMA's Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food Rule.
A fact sheet describing and comparing some popular materials used to finish surfaces that need to be "smooth and cleanable" in processing areas
The Specialty Crop Block Grant Program funds projects that aim to enhance the production and competitiveness of Specialty Crop industries in Vermont. Among other things, it can be used to fund implementation practices and standards that improve food safety, such as cost share of audits or Good Manufacturing Practices.
A very short explanation of some of the necessary steps to establish a business for food processing in Connecticut. Includes links and contact information for additional support and resources.
A list with links to each state's university department of extension website.
A table that compiles references for surrogate organism treatments to kill pathogens with comparisons between process type, treatment, surrogate organism, target pathogens, matrix, and summary.
A table that compiles references for surrogate organism treatments to kill pathogens with comparisons between process type, treatment, surrogate organism, target pathogens, matrix, and summary.
A detailed guide, with pictures, to wet sanitation procedures as part of an SSOP. This document also includes an employee training record at the bottom.
This recorded webinar with transcript provides advice on how to assess an environmental monitoring program, implement best practices, and improve the overall effectiveness of a program.
Matching grants that provide Vermont agriculture and forestry businesses with funds to identify, plan, exhibit and sell their Vermont products at out-of-state trade shows. Note: the grant has not yet been approved for 2021.
An overview of required trainings for Pennsylvania food processors, with links to preventive controls training courses and materials.
Guidance on how local food processors can bring products to market, including food safety challenges in creating a new product. This includes information on how facilities can register and how develop a business.
Dairy processors can be nominated for awards that carry a financial component. Winners in the Outstanding Dairy Processing & Manufacturing Sustainability category demonstrate steps to innovate, measure and communicate progress.
An introduction to the University of Massachusetts Amherst's Food Science Extension program, with resources for food safety planning, business planning, trainings, contacts for professionals, and getting started guides.
A brief write-up discussing needed documentation for a facility to comply with the Preventive Controls rule
A document explaining some of the new regulations introduced in 21 CFR 117 (Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food), useful definitions, summaries of the different subparts, and includes examples of which subparts may apply to different foods.
A lengthy guide examining the impact of salmonella and other pathogens on low-moisture foods, and demonstrating different methods to validate food safety plans targeted at controlling hazards associated with pathogens.
A brief article explaining the difference between verification and validation and their role in safe food processing.
An article that explains the major component of conducting an antimicrobial intervention assessment and how small or very small processors could perform one at their facility. This includes a step-by-step list of activities to perform and formulas for statistical calculations of the data that processors can collect.
A short video that explains the difference between validation and verification, as well as the role that both play in food safety.
The Value-Added Producer Grant (VAPG) program helps agricultural producers enter into value-added activities related to the processing and marketing of new products.
The Vermont Employment Growth Incentive (VEGI) program provides cash payments as an economic incentive for business recruitment, growth and expansion. The VEGI program provides incentives to encourage prospective economic activity in Vermont that is beyond a business’s organic growth.
A program that provides grants for up to 50% of the cost of pre-employment training, training for new hires, and training for incumbent workers.
An introduction to water activity in food and how it can be used to predict food spoilage. This tool is useful in ensuring the longevity of food.
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 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 guide to writing an allergen control plan, including necessary topics that a plan should address such as: supplier monitoring, plant traffic flow, raw material storage, color-coding systems for utensils used with allergens, production scheduling, cleaning, use of rework, evaluation of program effectiveness, label review policies, frequency of plan review, documentation and documentation review of activities, and employee education. Please note that this post predates 21 CFR 117 and updated resources should also be consulted.
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.