Resources and References |
The following is a partial list of references and sources of information which may be
helpful in developing a food safety management system in your establishment. Many
other references that address specific foods are listed in the FDA Food Code,
Annex 2.
This list is not intended to be all-inclusive or exclusive and the listing of a material that is
not published by the federal government does not imply or convey FDA endorsement of
that material.
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Retail Food and Interstate Travel Team
FDA, HFS-627
200 C Street, SW
Washington, DC 20204
(202) 205-8140 FAX (202) 205-5560
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Strategic Manager for HACCP Programs
Dr. John E. Kvenberg
FDA, HFS-10
200 C Street, SW
Washington, DC 20204
(202) 205-4020
U.S. Food and Drug Administration, Regional Food Specialists
Northeast (Maine, New Hampshire, Massachusetts, Vermont, Rhode Island, Connecticut, and New York).
One Montvale Ave., HFR-NE26
Stoneham, MA 02180-3542
(781) 279-1675 ext 141 & 159
FAX (781) 279-1742850 3rd Ave., HFR-NE16
Brooklyn, NY 11232-1593
(718) 340-7000 ext. 5634 FAX (718) 340-7037Mid-Atlantic (New Jersey, Delaware, District of Columbia, Maryland, Pennsylvania, Virginia, West Virginia, Kentucky, and Ohio).
1600 Water Mark Drive, Room 105
HFR-MA430
Columbus, OH 43215-2506
(614) 469-7359 FAX (614) 469-7359Southeast (Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, Puerto Rico, Tennessee, and Virgin Islands).
60 Eighth Street, N.E.
HFR-SE13
Atlanta, GA 30309-3959
(404) 347-2131 ext. 5232, 5251, 5252 FAX (404) 347-4349Mid-West (Illinois, Indiana, Michigan, Minnesota, North Dakota, South Dakota, and Wisconsin).
20 North Michigan Ave., Suite 50
HFR-MW15
Chicago, IL 60602-4811
(312) 353-9400 FAX (312) 886-1682Southwest (Arkansas, Oklahoma, Texas, Colorado, New Mexico, Wyoming, Utah, Missouri, Kansas, Iowa, and Nebraska).
7920 Elmbrook Drive, Suite 102
HFR-SW16
Dallas, Texas 75247-4982
(214) 655-8100 ext. 119, 120, 121 FAX (214) 655-813011510 W. 8th Street, HFR-SW36
Lenexa, KS 66285-5905
(913) 752-2401 FAX (913) 752-2487Pacific (Alaska, Arizona, American Samoa, California, Hawaii, Guam, Nevada, Idaho, Oregon, Washington, and Montana).
Office of Regional Director - Pacific Region
Oakland Federal Bldg., HFR-PA16
1301 Clay Street, Suite 1180N
Oakland, CA 94612-5217
(510) 637-3960 ext. 27 FAX (510) 637-3976
U.S. Food and Drug Administration, Division of Human Resource Development, State Training Branch.
5600 Fishers Lane, HFC-61
Rockville, MD 20857
(301) 443-5871 FAX (301) 594-1966
U.S. Department of Agriculture, Food Safety and Inspection Services.
Office of the Director
USDA FSIS PPID/HACCP
Room 6912, Suite 6900E
1099 14th Street, N.W.
Washington, DC 20250-3700
(202) 501-7319 FAX (202) 501-7639
U.S. Department of Agriculture/U.S. Food and Drug Administration, Foodborne Illness Education Information Center.
Cindy Roberts
USDA/FDA Foodborne Illness Education
Information Center (refer to the information sheet that is the last page of this chapter)
National Agricultural Library, USDA
10301 Baltimore Blvd., Room 304
Beltsville, MD 20705-2351
(301) 504-6365 FAX (301) 504-6409
e-mail: croberts@nalusda.gov
Bryan, Frank "Hazard Analyses of Street Foods and Considerations for Food Safety." Dairy, Food and Environmental Sanitation, February 1995, pp. 64-69.
Bryan, Frank "HACCP: Present Status and Future in Contribution to Food Safety." Dairy, Food & Environmental Sanitation, November 1994, pp. 650-655.
Bryan, Frank "Procedures for Local Health Agencies to Institute a Hazard Analysis Critical Control Point Program for Food Safety Assurance in Food Service Operations." Journal of Environmental Health, March/April 1985, pp. 241-245.
Bryan, Frank "Hazard Analysis of Food Service Operation." Food Technology, February 1981, pp. 78-87.
Bryan, Frank "Hazard Analysis Critical Control Point Approach: Epidemiologic Rationale and Application to Food Service Operations." Journal of Environmental Health, August 1981, pp. 7-14.
Bryan, Frank "Factors that Contribute to Outbreaks of Foodborne Disease." Journal of Food Protection, October 1978, pp. 816-827.
Briley and Klaus "Using Risk Assessment as a Method of Determining Inspection Frequency." Dairy and Food Sanitation, December 1985, pp. 468-474.
National Advisory Committee on Microbiological Criteria for Food (NACMCF). 1997 Hazard Analysis and Critical Control Point System, USDA - FSIS Information Office, 1997.
National Food Processors Assoc. "HACCP Implementation: A Generic Model for Chilled Foods." Journal of Food Protection, December, 1993, pp. 1077-1084.
Silliker, John, Ph.D. "Microbiological Testing and HACCP Programs." Dairy, Food and Environmental Sanitation, October 1995, pp. 606-610.
Stier, R.F., and Blumenthal, M.M., Ph.D. "Will HACCP be Carrot or Stick." Dairy,Food and Environmental Sanitation, October 1995, pp. 616 - 620.
Tisler, J.M. "The Food and Drug Administration's Perspective on HACCP," Food Technology, June 1991, pp. 125-127.
Tompkin, R.B. "The Use of HACCP in the Production of Meat and Poultry Products." Journal of Food Protection, September 1990, pp. 795-803.
Weingold, S.E., et. Al. "Use of Foodborne Disease Data for HACCP Risk Assessment." Journal of Food Protection, September 1994, pp. 820-830.
Foodborne Disease Outbreaks, 5 Year Summary, Centers for Disease Control, Morbidity Mortality Weekly Report. #39, USPHS, March 1990, pp. 15-57.
Control of Communicable Diseases in Man, 16th ed., American Public Health Association, 1995.
Corlett, D.A. and Pierson, M.D. HACCP, Principles & Applications, ed., Chapman and Hall, New York, 1992.
Diseases Transmitted by Foods, 2nd ed., Centers for Disease Control, USPHS, 1982.
Fellows, P.J. Food Processing Technology, Principles and Practice, Ellis Horwood, New York, 1990.
Fennema, O.R. Food Chemistry, 2nd ed., Marcel Dekker, Inc., New York, 1985.
Foodborne Diseases, ed. D.O. Cliver, Academic Press, San Diego, California, 1990.
HACCP Reference Book, National Restaurant Assoc., The Educational Foundation, Chicago, 1994.
Jay, J.M. Modern Food Microbiology, 4th ed., Van Nostrand Reinhold, New York, 1992.
Potter, N. Food Science, 4th ed., Van Nostrand Reinhold, New York, 1986.
Procedures to Implement Hazard Analysis Critical Control Point Systems, International Association of Milk, Food and Environmental Sanitarians.
FDA Food Code, current edition, may be purchased from the U.S. Department of Commerce, National Technical Information Service, via telephone: (703) 487-4650 or via e-mail address: orders@ntis.fedworld.gov. The Code is also available electronically at: http://www.fda.gov.
Fish and Fishery Products - Code of Federal Regulations, Title 21, Part 123 Fish and Fishery Products.
Fish and Fishery Products Hazards and Controls Guide, Second Edition, January, 1998, Food and Drug Administration, Washington, D.C., may be purchased from:
National Technical Information Service
U.S. Department of Commerce
703-487-4650.This Guide is also available electronically at: http://www.fda.gov. Select "foods," then select "seafood;" then select "HACCP."
Single copies may be obtained as long as supplies last from FDA district offices and from:
U.S. Food and Drug Administration
Office of Seafood
200 C St., S.W.
Washington, D.C. 20204
202-418-3150.National Shellfish Sanitation Program Guidelines for Control of Molluscan Shellfish, 1997 Revision, in press, may be purchased when printed from:
National Technical Information Service
U.S. Department of Commerce
703-487-4650.
USDA/FDA Foodborne Illness Education Information Center
The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers. The center is part of an interagency agreement between the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) of the United States Department of Health and Human Services. It is housed at the Food and Nutrition Information Center (FNIC) of the National Agricultural Library (NAL), USDA in Beltsville, Maryland. USDA and FDA established the center as part of a national compaign to reduce the risk of foodborne illness and to increase knowledge of food-related risks from production through consumption. The center's primary function is the development and maintenance of two databases.
The Foodborne Illness Educational Materials Database is a compilation of consumer and food worker educational materials developed by universities; private industry; and local, state, and federal agencies. This includes computer software, audiovisuals, posters, games, and teaching guides for elementary and secondary school education; training materials for the management and workers of retail food markets, food service establishments, and institutions; educational research and more.
The Hazard Analysis Critical Points (HACCP) Training Programs and Resources Database provides up-to-date listings of HACCP training programs and HACCP resource materials. Its intended users are educators, trainers, field staff in Extension, Food Safety and Inspection Service (FSIS) personnel, FDA personnel, private sector food processing plants and organizations, and others interested in identifying HACCP training resources.
You may access the databases or contribute materials through the Center's World Wide Web site at http://www.nal.usda.gov/foodborne/ online versions of the databases are searchable. Nonsearchable disk copies are available by writing to the address below. Resource lists of Food Safety and Risk Assessment and on Foodborne Pathogens are available on the web site under publications. The Center's web site also has a Food Safety Index with links to many other food safety materials.
For more information about the databases or to contribute materials and/or information, contact Cindy Roberts, Information Specialist, at:
USDA/FDA Foodborne Illness Education Information Center
National Agricultural Library/USDA
Beltsville, MD 20705-2351
(301) 504-6365
Fax (301) 504-6409
Internet address: foodborne@nal.usda.gov
NOTICE:
This is a Draft document to guide operators in voluntarily applying HACCP principles in food establishments in the retail segment. It will be trial tested in a structured FDA pilot. The pilot, Notice of which will appear in the Federal Register, is an open process and as experience is gained from the various phases of that pilot, this Guide will be modified. The Agency recognizes that this document has areas that need to be further clarified and developed with broader input and based on industry's experiences with the practicalities of integrating the HACCP approach in their operations. The Guide will continue to evolve and improve. It is anticipated that the field application of this guidance document will identify additional processes, special food considerations, or other facets of a HACCP program that need to be addressed. It is also expected, as reflected in the Annex, that the listing of commodity-specific hazards will be expanded developing their HACCP systems. The Agency fully recognizes the diversity of "retail food establishments" and their varying in-house resources to implement HACCP. That recognition is combined with an understanding that the success of such implementation is dependent upon identifying realistic and useful ways of making it happen that are customized to the operation. FDA is open to record keeping applications that minimize the burden of instituting a HACCP system while providing the added consumer protection.
FDA is most interested in receiving comments from parties who may review or use this Guide either within the pilot program or outside of that process. Of particular interest to the Agency are alternative ways of controlling hazards, input regarding special food considerations as described in Annex 2, and specific comments with respect to providing additional practical HACCP guidance for the retail industry. To submit comments, please photocopy the pages of concern, mark them up with your suggested changes, and forward them to: Dr. John E. Kvenberg HACCP Policy Strategic Manager (HFS-10) Office of Policy, Planning and Strategic Initiatives Food and Drug Administration 200 C Street, S. W. Washington, DC 20204 |