Preventive Controls and the Written Food Safety Plan
A facility required to register as a food facility must prepare and implement a written food safety plan containing a hazard analysis, preventive controls, a supply-chain program where required, a recall plan, and procedures for monitoring, corrective action and verification. The plan is prepared by or under the oversight of a preventive controls qualified individual, reanalyzed at least every three years, and supported by records retained for two years.











