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- Describe the components of a Preventive Controls Food Safety Plan
- Understand why a Food Safety Plan is useful
- Articulate the principles applied to build a Food Safety Plan
- Recognize the importance of prerequisite programs in a food safety system
- Articulate the basic requirements of the Good Manufacturing Practices (GMPs)
- Identify where to find more information on GMPs
- Describe biological, chemical, radiological, and physical hazards
- Understand potential controls for these hazards
- Explain the formation of a food safety team
- Prepare accurate descriptions of the products and their distribution
- Prepare a description of the intended use and consumers of the food
- Create a process flow diagram and describe the process
- Explain how to verify the flow diagram on-site
- Conduct hazard analysis
- Identify significant hazards
- Identify essential preventive controls for those hazards
- Explain the components of process preventive controls
- Determine how to establish parameters and values, such as critical limits
- Discuss how to monitor Critical Control Points (CCPs) and other process related preventive controls
- Identify components of corrective actions
- Explain the significant food safety hazards controlled by sanitation practices
- Examine required sanitation preventive controls for these hazards
- Discuss how to build sanitation preventive controls including monitoring, corrections and verification methods
- Identify supplier approval and verification requirements
- Examine the importance of managing supplier food safety issues
- Identify tools available to manage supplier approval and verification
- Discuss recall definitions
- Explain the elements of a recall plan
- Determine who to notify when a recall is necessary
- Explain how to conduct effectiveness checks
- Determine the appropriate disposition of product
- Identify the definitions of verification and validation
- Understand that validation is essential to ensure that the control works
- Review verification procedures for monitoring and corrective actions
- Review Food Safety Plan reanalysis
- Identify what records are needed
- Determine how to develop appropriate records
- Determine how to conduct a record review
- Explain how computerized records may be used