Language Key:
English [E], Spanish [S], Chinese [C], Vietnamese [V], Korean [K], Navajo [N], Hmong [H].
Generic HACCP Models
HACCP-1: Guidebook for the Preparation of HACCP Plans
E
S
HACCP-3: Generic HACCP Model for Raw, Ground Meat and Poultry Products
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S
HACCP-4: Generic HACCP Model for Raw, Not Ground Meat and Poultry Products
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S
HACCP-5: Generic HACCP Model for Poultry Slaughter
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S
HACCP-6: Generic HACCP Model for Mechanically Separated (Species)/Mechanically Deboned Poultry
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S
HACCP-7: Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products
E
S
HACCP-8: Generic HACCP Model for Irradiation
E
HACCP-9: Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable
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S
HACCP-10: Generic HACCP Model for Heat-Treated, Shelf-Stable Meat and Poultry Products
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S
HACCP-11: Generic HACCP Model for Not Shelf-Stable, Heat-Treated, Not Fully Cooked Meat and Poultry Products
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S
HACCP-12: Generic HACCP Model for Fully Cooked, Not Shelf-Stable Meat and Poultry Products
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HACCP-13: Generic HACCP Model for Beef Slaughter
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HACCP-14: Generic HACCP Model for Pork Slaughter
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HACCP-15: Generic HACCP Model for Not Heat-Treated, Shelf-Stable Meat and Poultry Products
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S
Other HACCP Information
The Hazard Analysis and Critical Control Point System. Video.
E
HACCP Plan Implementation and Records Management, revised 2007. DVD and workbook. Ohio State University.
E
HACCP Self-Study Training Package. Video and booklet.
E
S
Meeting the Requirements for Federal or State Meat Inspections:
SSOP and HACCP Basics. DVD. Minnesota Department of Agriculture.
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S
H
Supporting Documentation Materials for HACCP Decisions, revised 2007. Ohio State University.
E
Process Validation Workshop Booklet.
E
S
Control of Listeria monocytogenes in Small Meat and Poultry Establishments. DVD and booklet. Pennsylvania State University.
E
Control of Listeria monocytogenes in Retail Establishments. DVD and booklet. Pennsylvania State University.
E
Listeria Guidelines for Industry. Booklet. USDA.
E
Listeria monocytogenes FSIS Workshop. Video. Closed captioning.
E
FSIS Listeria monocytogenes Workbook. Fall 2003.
E
S
Implementation of a Post-Packaging Heat Treatment to Reduce Listeria monocytogenes on Ready-to-Eat Meat Products for Very Small and Small Establishments. DVD and booklet. Pennsylvania State University.
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E. coli Reassessment Information Package. Three documents.
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E. coli O157:H7 Directive Updates, Advancing Public Health. DVD and FSIS Workbook.
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New Plant Orientation: Safe and Easy. DVD. New Mexico State University.
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S
N
Specified Risk Materials - Identification, Removal and Disposal. DVD. NY State Department of Agriculture and Markets.
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The ABCs of BSE: Preventing Bovine Spongiform Encephalopathy from Entering the U.S. Meat Supply. DVD and FSIS workbook.
E
Ethnic Foods: Meeting the Challenge. DVD. Georgia Food Safety Task Force.
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Celebrating Safe Foods at Pow Wows. DVD. Montana State University.
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Retail Meat and Poultry Training Modules. DVD. Minnesota Department of Agriculture.
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S
Food Safety Resources. Brochure, 2007.
E
S
Food Defense Materials
FSIS Safety and Security Guidelines for the Transportation and Distribution of Meat, Poultry, and Egg Products
E
FSIS Security Guidelines for Food Processors
E
S
Developing a Food Defense Plan for Meat and Poultry Slaughter and Processing Plants. Booklet. FSIS.
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Food Defense: Security in a Foodservice Operation. DVD. South Dakota State University.
E