- Hazard analysis and critical control points (HACCP)
- Design of GMP Manual / Safety Manual
- Program Design: Control of Pests, Solid and Liquid Waste, Air, Water, Energy and other Utilities, Sampling, Cleaning and Disinfection (the adequacy of equipment and its accessibility for cleaning and maintenance), Supplier Control (supplier approval and assurance processes (e.g., raw materials, ingredients, chemicals, and packaging), Wastewater
- Measures to prevent cross contamination
- Document Structure and/or Audit of a Food Safety Management System
