The Hazard Analysis Critical Control Point (HACCP) Information Center is a joint effort between the various programs doing HACCP research and education at Iowa State University. This site is intended to provide resources for the development of  HACCP programs in Foodservice establishments (Schools, Assisted Living, Childcare, and Restaurants) and meat processing facilities.

Foodservice HACCP Resources

             Research Project: Implementation of HACCP in Schools

             Research Project: Implementation of HACCP in Assisted Living

Research Project: Impact of Employee Training on Mitigating Contamination in Retail Foodservice Operations

Motivators of Retail Foodservice Employees to Follow Safe Food Handling Practices

Meat Processing HACCP Plans

 Educational Resources

                   Did YOU Wash 'Em?

      Yuck Photos.pdf - View our gallery of photos that show growth of microorganisms on food contact surfaces.

      2007 Food Safety Calendar.pdf

SafeFood© Times

January Newsletter.pdf

February Newsletter.pdf

March Newsletter.pdf

Special Edition Sandwich Making Newsletter.pdf

Food Safety Presentations

Cross Out Cross Contamination.pdf

Sandwich Making Demonstration/Demolition.pdf

Hand Washing How To's.pdf

Articles

SSOP-Food Safety.pdf

Communication Tools

Web Site Template