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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.
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 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 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 list of useful templates for establishing a food safety system, with a particular emphasis on dairy production.
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]
A website explaining what the Reportable Food Registry is and who should use it. Includes a video guide.
A step-by-step guide for facilities to register with the FDA, as required by FSMA
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.
This question and answer sheet explains some of the definitions and activities that require a facility to register with the FDA.
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.
A guidance publication that explains the specific regulation for juice producers, as well as exemptions and information on complying with HACCP policies.
A collection of forms recommended by the FDA in developing a Food Safety Plan with additional useful guidance
A detailed guide to processing nuts according PCFH guidelines
A direct link to the regulatory language relevant to Connecticut food processors.
A webpage with helpful links for Connecticut food processors including how to start a business and necessary resources for different types of foods.
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 brief write-up discussing needed documentation for a facility to comply with the Preventive Controls rule