Food Safety Plan
How to design and implement a food safety plan for your business
Introduction to Food Safety Plans
What is a Food Safety Plan?
A food safety plan is a set of documents that shows how a food business operates safely. It is a requirement for almost all food producers under FDA regulation. If you are familiar with HACCP, a food safety plan is very similar to a HACCP plan.
What are the requirements in a food safety plan?
Most Food Safety Plans contain the following written components:
Validation — Evidence that your preventive controls are valid
Verification records that demonstrate your preventive controls are being enacted properly
Recall plan
Other Requirements
Your plan must be developed by a Preventive Controls Qualified Individual (PQCI). This person does not have to be an employee of the company.
You must reanalyze and update your food safety plan every time something changes in your operation or every 3 years, minimum.
You must keep records of everything.
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Food Safety Plan References
HACCP Implementation in shared kitchens is challenging but possible. You can learn about our recommendations for supporting HACCP programs and read our white paper in this post.
Corrective Action is a procedure that must be taken if a preventive control is not properly implemented.
Verification means conducting a review to confirm a process was performed correctly. Verification answers the question “How do you know it actually happened?”
Corrective Action is a procedure that must be taken if a preventive control is not properly implemented.
Monitoring is the observation of a preventive control to ensure it is being implemented as intended
A preventive control is a strategy implemented to eliminate a hazard in a food manufacturing environment
