This website includes links to all forms of additional resources broken down by Preventive Controls for Human Food course chapter.
Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazard
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Primary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Preparing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Control
Chapter 12: Supply-chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview – cGMP, Hazard Analysis, and Risk-based Preventive Controls for Human Food