HACCP Overview

• HACCP: A State of the Art Approach to Food Safety
  An FDA Backgrounder on HACCP, updated in October 2001, describing the HACCP seven principles, and the reasons why there is a need for HACCP.
• HACCP Principles and Application Guidelines
  This document was issued by the National Advisory Committee on Microbiological Criteria for Foods in August 1997. It reaffirms the basic principles of HACCP and provides guidance for its implementation.
• Critical Steps Toward Safer Seafood
  An FDA Consumer magazine article, updated in February, 1999, describing how FDA monitors the safety of seafood and provides an overview of the FDA Seafood HACCP regulation.
• Critical Controls for Juice Safety
  An FDA Consumer magazine article updated in May, 1999, describing how FDA monitors the safety of juice products and provides an overview of FDA's proposal to require juice processors to implement HACCP.