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! - Extended compliance dates
These extended dates apply to certain aspects of the Preventive Controls for Human Foods Rule. - Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food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.
Upcoming Compliance Deadlines
- September 18, 2017: Small businesses (businesses with fewer than 500 full-time equivalent employees)
- September 17, 2018: Very small businesses (businesses averaging less than $1 million per year (adjusted for inflation) in annual sales of human food plus the market value of human food manufactured, processed, packed, or held without sale)
- September 17, 2018: Facilities subject to the Pasteurized Milk Ordinance (for their Grade “A” milk and milk products; compliance date was extended to allow time for changes to the PMO to incorporate the requirements of this preventive controls rule)
- All other businesses (also known as “large” businesses) were required to be in compliance on September 19, 2016.