Key Preventive Controls

PDF (475 kb)

Click on image for larger view
Inforgraphic: Key Preventive Controls. Description follows.

Keeping food safe

The following are considered to be international best practices to identify and correct food safety issues early in the production process.

Your People

  • Knowledge: Are they trained in food handling and safety?
  • Hygiene: Do they wear appropriate protective clothing and practice good hygiene?
  • Health: Are they healthy while on the job?
  • Commitment: Is food safety a top priority for management?

Your Facility

  • Handling: How do you receive, store and load food? What are the controls at every step?
  • Maintenance: Is your building well-constructed and maintained, inside and out?
  • Equipment & Flow: Are all tools and containers well maintained and safe for food preparation? Is food moved safely from one point to another?
  • Clean: Is everything sanitary and free of pests?
  • Processes: Is there an understanding of hazards when treating, preparing and packaging food?

Your Plans

  • Complaints & Recalls: Do you have procedures for handling complaints and recalling unsafe food?
  • Other Requirements: Have you met all other regulatory requirements for grades, standards, labelling and net quantity?

Write It Out!

A Preventive Control Plan (PCP) describes these elements in a written document.

Tip: Check out the draft Step-by-Step Guide for Domestic Food Businesses and Exporters: Preparing a Preventive Control Plan

Date modified: