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.
This article discusses the core components of a SSOP and what specific documents should include as part of a successful and current plan.
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]
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 series of videos that offer step-by-step instructions on how to use the FDA's Food Safety Plan Builder software.
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.
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 Q&A sheet regarding who is covered by the PCHF rule and what that entails
Keywords: visual aids, GMPs, HACCP
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 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.