FSMA Requirements – Food Safety Plan

1. Documented food safety plan – (Prepared by a PCQI – Preventive Controls Qualified Individual)
2. Hazard Analysis – HACCP/HARPC
3. Preventive Controls – May include the following:
• Supply Chain with emphasis on foreign suppliers
• Allergens
• Sanitation
• Processing
• Economic Adulteration
4. Recall Plan
5. Monitoring by Qualified Individuals
6. Corrective Actions
7. Validation – proving the science of preventive controls
8. Verification – proving that the activities are perform (reviewed by PCQI or trained individuals)
9. Records must be maintained and reviewed every three years by a Food Safety Team