This Checklist focuses on manufacturers of human food. It will help you organize your materials and assess your current food safety preparedness. The Checklist is NOT itself a plan; it is only an assessment tool to assist in the development of your own plan. This Checklist has four main parts: 1) Hazard Analysis and Risk-Based Preventive Controls (21 CFR Part 117 Subpart C); 2) Current Good Manufacturing Practices (21 CFR Part 117 Subpart B); 3) Sanitary Transportation of Human and Animal Food (21 CFR Part 1 Subpart O); and 4) Registration of Food Facilities (21 CFR Part 1 Subpart H). It is recommended to do one part at a time and collect/list documentation in each part as you go. If the answer to a question is no, put no; then this will be an area to improve. This checklist is for your use only; it is not a regulatory compliance program.