An Expert Review of your HACCP or Preventive Controls plan once written, for non-acidified foods, includes the total review of a facility’s CFR 117 Subpart B, identify hazards, source, and controls.  For acidified foods, please see the Process Authority Review Service.  For help to write your plans, see the Expert Plan Writing Service.   

Please Note:  In order to review an establishment's plan, it must have been written using the ConnectFood Food Safety Plan Generator.  If an establishment's plan currently exists outside of the ConnectFood software, it can be transferred to the software by the establishment team itself, or by the ConnectFood team, additional transfer fees may apply.          

The purpose of this service is to verify that the Food Safety Plan is complete and compliant may issues that need to be addressed.  Activities that will be conducted during HACCP / Food Safety Plan review include, if applicable:

  • Check the accuracy of the product description and flow diagram.
  • Check that biological, chemical, and physical hazards have been identified accurately.  
  • Check for new guidance or scientific information related to critical limits or hazards that may require a change in the hazard analysis.
  • Check that critical control points (CCPs) and/or preventive controls will be monitored as required by the HACCP / Food Safety Plan.
  • Check that processes will be operating within established critical limits with few, if any, deviations.
  • Check that appropriate corrective actions and verification activities have been established, if applicable. 
  • Check that digital logs and records are setup correctly in the software. 

An Expert Review Letter of the food safety plan is the final output of the service.  To see an example, please click here.   

Reanalysis should occur at a frequency that ensures the Food Safety Plan is being followed continuously. This frequency depends on a number of conditions, such as the variability of the process and product.  Reanalysis is required at least every three (3) years or whenever there is a significant change in the product or process. Reanalysis is also required if information becomes available about a new hazard associated with the food (e.g., FDA issues an advisory notice) or if there is a failure with the system such as discovering an ineffective preventive control, an outbreak or similar situation.  For more on Reanalysis please click here.