Under FSMA preventive controls requirements, food facilities are required to have a ______.

• A. Food Safety Plan
• B. Quality Assurance Manual
• C. Facility Security Plan
• D. Sanitation SOP

Answer: (A)

Under FSMA preventive controls, facilities must have a Food Safety Plan that is based on hazard analysis and risk-based preventive controls (HARPC). This plan details the hazards identified, the preventive controls chosen to prevent or mitigate those hazards, and how those controls will be monitored, verified, and corrected. It also includes components like supplier verification, a recall plan, and the designation of a preventive controls qualified individual. A Quality Assurance Manual or a Facility Security Plan does not by itself satisfy this requirement, and while sanitation practices are important, a comprehensive Food Safety Plan is the required overarching document.