Note: These are sample food safety plans and do not necessarily reflect the known hazards or other conditions specific to your manufacturing facility. Each sample plan is a detailed compilation of potential hazards and mitigation steps representative to conditions commonly encountered in coffee manufacturing, but needs to be tailored to reflect the actual facility, production, and food handling processes that are associated with a specific location. FSMA requires that food facility safety plans be prepared under the oversight of a properly qualified individual, or Preventive Controls Qualified Individual (PCQI). The NCA can only provide general information, guidance, and resources. It is up to you to make informed decisions for your own organization, product and process.