Here you can find sample and real working documents that food processors can use to follow the Preventive Controls for Human Foods Rule. These resources can serve as a useful reference as users create their own unique, tailored documentation and plans.
Templates, Examples & Forms
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.
An extensive guide through food labeling requirements
A calculator to help bakers evaluate the lethality of their salmonella kill step by based on time and temperature readings.
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 step-by-step guide to create an ice bath for calibrating a thermometer, including photos.
A checklist of questions that cover Good Manufacturing Practices as they apply to a food business with the corresponding regulation.
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]
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.
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.
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]
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 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 list of different forms and licenses required for agricultural producers, including dairy, fruits and vegetables, and food.
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 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.