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Developing your preventive control plan

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Infographic: How to Keep Food Safe: Your Written Preventive Control Plan. Description follows.

Keeping food safe

The following are considered to be international best practices to identify potential risks to foods, and to outline what measures are in place to manage those risks.

Find the Right People:

Everyone involved in developing a Preventive Control Plan (PCP) should:

Describe Your Process:

Perform a Hazard Analysis:

Put Your Plan to Work:

Top 3 Reasons to Refresh Your Plan:

  1. Something changes
    (e.g. regulations or requirements, product volume, ingredients or preparation)
  2. Something is new
    (e.g. new food line or equipment)
  3. Something goes wrong
    (e.g. food recall, complaint, unsatisfactory lab results or inspection)
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