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.

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 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 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 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

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 visual guide to different types of thermometers, their pros and cons, how to use, calibrate, and sanitize.

A brief write-up discussing needed documentation for a facility to comply with the Preventive Controls rule