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NC State Extension

Preventive Controls for Animal Food: Food Safety Plan

Food Safety Plan Responsibility

The Food Safety Plan (FSP) must be written or developed by a Preventive Controls Qualified Individual (PCQI), who must be qualified by either job experience or training. The only training recognized by the FDA for a PCQI is the Food Safety Preventive Controls Alliance (FSPCA) course Preventive Controls for Animal Food.

The FSP should be signed by the owner, operator, or agent in charge. Designation of this individual may vary by facility.

Food Safety Plan Requirements

The requirements of the FSP are:

  • Hazard Analysis
  • Preventive Controls (as required)
  • Supply-Chain Applied Controls (as required)
  • Recall Plan (as required)
  • Monitoring & Implementation Procedures (as required)
  • Corrective Action Procedures (as required)
  • Verification Procedures (as required)

Food Safety Plan Example

Example food safety plans for animal food are available in the FSPCA Preventive Controls for Animal Food course manual. Though the example given is a pet food plan, the concepts can still be applied to a poultry or livestock animal food facility.

Guidance for Food Safety Plans

It is important to remember there is no “right way” to do a hazard analysis or write a food safety plan. This is not a one-size-fits-all program where one feed mill’s plan will work for all the feed mills. There will be differences in the severity and probabilities of the hazards identified, based on who does the hazard analysis and how the facility operates.

The FDA has put together a guidance document for CGMP, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals. This guidance document goes through the important definitions in the rule, exemptions, and what to consider for CGMP compliance and the Hazard Analysis.