The Preventative Controls for Human Foods Rule ensures that reasonable measures and precautions are taken to minimize the risk of food contamination.
The rule covers many topics, including personnel, equipment, buildings, sanitary facilities, and food safety plans.
It is important that you and your employees understand these best practices for keeping our food supply safe.
Resources
- FSMA Final Rule on Preventive Controls for Human Foods
21 CFR Part 117, Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food - Food Safety Plan Builder
Do you need help building a food safety plan that is specific for your operation? This tool will help you do just that! - Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
An FDA guidance document to help with Preventive Controls for Human Foods Rule compliance.