Welcome to the Food Safety Resource Clearinghouse!
This Clearinghouse is a curated source of Produce Safety and Preventive Controls for Human Food related resources. Anyone can search and view the resources linked to the clearinghouse by using one or all of the search tools below (type, topic, state, and/or keywords).
In order to link your food safety related materials and make them searchable within the clearinghouse, please create an account or log in to submit your resources. For details about the clearinghouse, please visit the about page.
There are currently 377 resources published in the clearinghouse. Please note, most of these resources have not been peer reviewed. We do have plans to incorporate peer review in the future.
TAN Question: The Supply-Chain Program under the PCHF Rule requires, among other things, that receiving facilities conduct certain supplier verification activities when approving suppliers. The PCR, in 21 CFR 117.430(d), lays out an alternative process for conducting supplier verification...
Joy Waite-Cusic is an Associate Professor of Food Safety Systems at Oregon State University. Joy uses her expertise and curiosity to support farms and food processors to reduce the risks of foodborne illness. She works with the industry to identify challenges and provide practical approaches that will improve public health and keep our local farms and processors in business. This work has...
The Rhode Island Department of Environmental Management Division of Water Resources worked with the Division of Agriculture to create the guidance document: Best Management Practices for the Discharge of Produce Wash Water from Wash and Pack Stations to the Ground Surface to provide guidance for the RI farming community.
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.
This Checklist will help you organize your materials and assess your current food safety preparedness for processing human food. The Checklist is NOT itself a plan.
The Produce Safety Rule (PSR) requires growers to initially establish a Microbial Water Quality Profile (MWQP) for each untreated agricultural water source used during growing activities of covered produce (other than sprouts) using a direct water application method and conduct annual surveys for that water source in subsequent years. Listed here are several tools that were developed to make it...