PRODUCT(S): Model Template PAGE 1 of 12

PLANT NAME: ISSUE DATE 1/7/2017

ADDRESS: SUPERSEDES 3/30/2016

Selected Sections of a Food Safety Plan

Teaching Example

Food Safety Plan

for
[Name of Food]

Developed by: _________[Name]___________ PCQI Date: _____________

Approved by:_______[Signature]___________ Plant Manager Date:

The information in this example is for training purposes only and does not represent any
specific operation. Processing steps may have been omitted or combined to facilitate its use
for class exercises. It is not complete and contains both required and optional
information. Because development of a Food Safety Plan is site specific, it is highly unlikely that this
plan can be used in a specific facility without significant modification. Conditions and specifications
used (e.g., validation information) are for illustrative purposes only and may not represent actual
process conditions.

This Food Safety Plan template is modeled after forms developed for the FSPCA Preventive
Controls for Human Food curriculum, and can be modified to reflect the need of individual
establishment needs. FSPCA has no input on individual establishment Food Safety Plans.
There is no standardized or mandated format for a Food Safety Plan, but the information
should be arranged in a progressive manner that clearly explains the thought process for the
hazard analysis and the individual steps in the Food Safety Plan. Forms used for process
preventive controls may be adapted for other types of preventive controls, but other formats are
entirely acceptable if it works for your organization and contains all of the required information.
The following forms are provided as examples. These worksheets can be copied for routine use,
but if they are used for official use, they must include details that identify the commercial firm
and related information.

Food Safety Plan Teaching Example

Distribute after Chapter 6: Preliminary Steps in Developing a Food Safety Plan
PRODUCT(S): Model Template PAGE 2 of 12
PLANT NAME: ISSUE DATE 1/7/2017
ADDRESS: SUPERSEDES 3/30/2016

Table of Contents
Company Overview..................................................................................................................... 3
Product Description..................................................................................................................... 3
Flow Diagram.............................................................................................................................. 4
Process Narrative........................................................................................................................ 4
Hazard Analysis........................................................................................................................... 5
Process Controls......................................................................................................................... 6
Food Allergen Controls................................................................................................................ 7
Food Allergen Ingredient Analysis............................................................................................7
Allergen Verification Listing......................................................................................................8
Allergen Scheduling and Cleaning Implications........................................................................8
Sanitation Controls.................................................................................................................... 10
Cleaning and Sanitizing Procedure........................................................................................10
Hygienic Zoning..................................................................................................................... 10
Environmental Monitoring for Sanitation Control Verification..................................................11
Supply-chain-applied Controls Program....................................................................................12
Verification Procedures for Supply-Chain-Applied Control Ingredients...................................12
Approved Suppliers for Ingredients Requiring a Supply-chain-applied Control......................12
Receiving Procedure for Ingredients Requiring a Supply-chain-applied Control.....................12

Food Safety Plan Teaching Example

Distribute after Chapter 6: Preliminary Steps in Developing a Food Safety Plan
PRODUCT(S): Model Template PAGE 3 of 12
PLANT NAME: ISSUE DATE 1/7/2017
ADDRESS: SUPERSEDES 3/30/2016

Company Overview
[Provide a brief description of the company. Consider listing members of the food safety team, if
you have one. Consider including a company organization chart and/or plant layout, if it helps
explain the food safety plan]

Product Description
Product Name(s)
Product Description, including
Important Food Safety
Characteristics
Ingredients

Allergens

Packaging Used

Intended Use

Intended Consumers

Shelf Life*

Labeling Instructions*

Storage and Distribution*

[*Provide information relevant to food safety]

Food Safety Plan Teaching Example

Distribute after Chapter 6: Preliminary Steps in Developing a Food Safety Plan
PRODUCT(S): Model Template PAGE 4 of 12
PLANT NAME: ISSUE DATE 1/7/2017
ADDRESS: SUPERSEDES 3/30/2016

Flow Diagram
[A table format or other program can be used to develop a flow diagram for the product(s)
covered in this food safety plan. “Insert Shapes” can be used to add arrows in Word
documents.]

   

Process Narrative
[A text description of each step in the flow diagram can provide more food safety and/or control
information than can be shown easily in the flow diagram and important.to understanding the
process]

Food Safety Plan Teaching Example

Distribute after Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Hazard Analysis
Hazard identification (column 2) considers known or reasonably foreseeable hazards (i.e., potential
hazards) that may be present in the food because the hazard occurs naturally, the hazard may be
unintentionally introduced, or the hazard may be intentionally introduced for economic gain.
B = Biological hazards including bacteria, viruses, parasites, and environmental pathogens
C = Chemical hazards, including radiological hazards, food allergens, substances such as pesticides
and drug residues, natural toxins, decomposition, and unapproved food or color additives
P = Physical hazards include potentially harmful extraneous matter that may cause choking, injury or
other adverse health effects
(1) (2) (3) (4) (5) (6)
Ingredient/ Identify potential food Do any Justify your decision for column 3 What preventive control Is the
Processing Step safety hazards potential measure(s) can be applied preventive
introduced, controlled food safety to significantly minimize control
or enhanced at this hazards or prevent the food safety applied at
step require a hazard? this step?
preventive Process including CCPs,
control? Allergen, Sanitation,
Yes No Supply-chain, other Yes No
preventive control
B
C
P
B
C
P
B
C
P
B
C
P
P
B
C
P
B
C
P
B
C
P
B
C
P
B
C
P
B
C
P

Food Safety Plan Teaching Example

Distribute after Chapter 8: Hazard Analysis and Preventive Controls Determination
Process Preventive Controls
Process Monitoring Corrective Action Verification Records
Critical
Control Hazard(s)
Limits What How Frequency Who
Step

Food Safety Plan Teaching Example

Distribute after Chapter 9: Process Preventive Controls
Food Allergen Preventive Controls
Food Allergen Ingredient Analysis
Allergens in
Supplier’s
Precautionary
Food Allergens in Ingredient Formulation Labeling

(market name)Fish

name)Shellfish (market
(market name)Tree Nut

Peanut
Wheat
Milk
Egg

Soy
Raw Material
Name Supplier

NOTE:
The above format is an alternative for an allergen specific hazard analysis. If you choose to use a form like this, then
there is no need to duplicate allergen considerations in your hazard analysis chart. Duplication of information in multiple
forms can create extra work and may lead to inconsistencies.

Some organizations may even choose to do an ingredient hazard analysis that considers not only allergens, but also
other hazards. This may be a useful option for you.

How to Use the Chart

List all ingredients received in the facility. Identify allergens contained in each ingredient by reviewing ingredient labels
or contacting the manufacturer. Any allergens listed in “May contain” or other precautionary labeling on ingredients
should be listed in the last column and reviewed to determine if allergen labeling is needed on the finished product.

Food Safety Plan Teaching Example

Distribute after Chapter 10: Food Allergen Preventive Controls
Allergen Verification Listing
Product Allergen Statement Label Number

Allergen Scheduling and Cleaning Implications

Production Line Allergen Assessment
Intentional Allergens

(market name)Shellfish
(market name)Tree Nut

(market name)Fish
Peanut
Wheat
Milk
Egg

Soy
Production
Product Name Line

Scheduling Implications:
[State the order in which products should be run to minimize allergen cross-contact. Consider adding when
alternate production practices may be permitted, including approval for this, if you wish.]

Allergen Cleaning Implications:

[Identify when cleaning to prevent allergen cross-contact is required]

How to Use This Form

Complete for each production line. Identify each allergen contained in each product produced on the line.
Identify any allergens unique to a specific product, then indicate scheduling information (i.e., run unique
allergens last) and allergen cleaning information (i.e., full allergen clean before running products without
the allergen.

Food Safety Plan Teaching Example

Distribute after Chapter 10: Food Allergen Preventive Controls
Allergen Monitoring Corrective Action Verification Records
Control Hazard(s) Criterion
Step What How Frequency Who

Food Safety Plan Teaching Example

Distribute after Chapter 10: Food Allergen Preventive Controls
 Sanitation Preventive Controls
Cleaning and Sanitizing Procedure
Location

Purpose

Frequency

Who

Procedure

Monitoring

Corrections

Records

Verification
activities

Hygienic Zoning
[Insert simple facility layout, indicating flow of material to aid common understanding and visualization.]
Location

Purpose

Frequency

Who

Procedure

Monitoring

Corrections

Records

Verification
activities

Food Safety Plan Teaching Example

Distribute after Chapter 11: Sanitation Preventive Controls
 Environmental Monitoring for Sanitation Control Verification
Purpose

Sample
identification
Sampling
procedure

Laboratory

Test conducted

Interpretation of
results

Action of a
negative result

Corrective
action for a
positive result

Food Safety Plan Teaching Example

Distribute after Chapter 11: Sanitation Preventive Controls
Supply-chain-applied Preventive Controls Program
Verification Procedures for Supply-Chain-Applied Control Ingredients
Ingredient 1:
Hazards requiring a
supply-chain-applied
control
Preventive controls
applied by the supplier
Verification activities and
procedures
Records

Ingredient 2:
Hazards requiring a
supply-chain-applied
control
Preventive controls
applied by the supplier
Verification activities and
procedures
Records

Approved Suppliers for Ingredients Requiring a Supply-chain-applied Control

[this table is an alternative format to provide the information above]
Ingredient Approved Hazard(s) requiring Date of Verification Verification
(requiring Supplier supply-chain- Approval method records
supply-chain- applied control
applied control)

Receiving Procedure for Ingredients Requiring a Supply-chain-applied Control

[Document procedures used for receiving ingredients requiring a supply-chain-applied control.]

Food Safety Plan Teaching Example

Distribute after Chapter 12: Supply‐chain Preventive Controls