Key Preventive Controls
Keeping food safe
The following are considered to be international best practices to identify and correct food safety issues early in the production process.
- 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?
- 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?
- 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.
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