1. Enter the name of your Food Safety plan (i.e. the name of the product or process being studied). This can be one specific product or process, or multiple may be grouped under a generic study as long as the product and process are similar, and all hazards are addressed.
2. This field contains the scope of the Food Safety study including the products covered and where the study starts and finishes. Include as much detail as is necessary for an auditor or customer to understand the scope.
3. Any relevant summary notes may be placed in this field.
4. Select the appropriate Risk Assessment Model of choice. This model will be used in the hazard analysis to determine the risk level of the hazard. You can either use the standard risk assessment models provided or build your own.
5. Select the appropriate Decision Tree Model of choice. This model will be used as part of your hazard analysis and it is used to determine whether the process step should be considered a CCP or some other kind of control point. You can either choose a decision tree from our library of provided decision tree models or build your own.
6. If you enable the periodic review scheduler a food safety plan review record will generate automatically in the Management Review Module. Set the date the first food safety plan review record should generate and set the repeat frequency e.g. every 1 year. You can set the Action notice to 0 and the first review record will open on the Start Date set and repeat generating at the frequency defined. If you set an action notice e.g. 5 days, the review record will open 5 days in advance.
7. Select the users required to approve the Food Safety Plan. Approval of plans takes place at two locations in the plan: at the Flow Diagram and Plan section.

1. Select your food safety team members and their functions.
2. If you had any external expert assistance in creating the plan you can enter the details here.

The product data section allows you to define the intrinsic and extrinsic properties of the product. This assists the food safety team in identifying those attributes which make the product either safe or unsafe. The item list appears automatically however you can add additional items by selecting 'Add Line' or remove items by selecting the red 'X'.

1. Enter 'Ingredients, Composition and Recipe' details.
2. Enter 'Origin of Ingredients' details.
3. Enter 'Physical and Chemical Properties' details.
4. Enter 'Treatment and Processing' details.
5. Enter 'Packaging System' details.
6. Enter 'Storage & Distribution Conditions' details.
7. Enter 'Shelf life' details.
8. Enter 'Instructions for Use' details.
9. Enter 'Potential Misuse' details.
10. Enter 'Intended Use & Target Consumers' details.

When building out a Preventative Control Plan (PCP), the product data checklist will differ slightly and can be updated. For example:

- Product name(s) & Formulation.

- The condition, function, and design of the facility and equipment.

- Raw materials and other ingredients.

- Physical, Biological & Chemical Properties.

- Manufacturing/processing procedures.

- Packaging and packaging activities.

- Storage and distribution conditions.

- Intended or reasonably foreseeable use.

- Sanitation, including employee hygiene.

1. Enter the governing legislation relevant to the Food Safety study.
2. Select documents which may include supporting regulations, guidance notes, reports, and notifications.