preventive controls

(3) Preventive controls The term “preventive controls” means those risk-based, reasonably appropriate procedures, practices, and processes that a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would employ to significantly minimize or prevent the hazards identified under the hazard analysis conducted under subsection (b) and that are consistent with the current scientific understanding of safe food manufacturing, processing, packing, or holding at the time of the analysis. Those procedures, practices, and processes may include the following: (A) Sanitation procedures for food contact surfaces and utensils and food-contact surfaces of equipment. (B) Supervisor, manager, and employee hygiene training. (C) An environmental monitoring program to verify the effectiveness of pathogen controls in processes where a food is exposed to a potential contaminant in the environment. (D) A food allergen control program. (E) A recall plan. (F) Current Good Manufacturing Practices (cGMPs) under part 110 of title 21, Code of Federal Regulations (or any successor regulations). (G) Supplier verification activities that relate to the safety of food.


21 USC § 350g(o)(3)

Scoping language

For purposes of this section
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