Current Good Manufacturing Practice and Hazard Analysis for Human Food

Food facilities must implement current good manufacturing practices (cGMPs) and risk-based preventive controls for food safety. The rule requires facilities to prepare a written food safety plan that includes hazard analysis, preventive controls, monitoring procedures, corrective actions, and verification activities.

Preventive controls may include process controls, food allergen controls, sanitation controls, supply-chain controls, and recall plans. Facilities must also establish and implement a supply-chain program for raw materials.