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You are here: Home / Food Safety / Hazard Analysis Critical Control Points (HACCP) 
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Food Safety

A Food Service Worker Wears Gloves While Portioning Food
Hazard Analysis Critical Control Points is an approach to food safety that anticipates and prevents hazards associated with ingredients and specific procedures in the food service environment. Use the resources here to learn more.

Reference DeskResources at the National Agricultural Library
Find materials in the NAL collection related to HACCP. For information on borrowing materials, please see the NAL Web site.
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Developing A School Food Safety Program
USDA. Food and Nutrition Service; National Food Service Management Institute.
This resource provides various training tools, worksheets, and templates for implementing a food safety program, and will serve as a solid foundation for the development of school food safety programs based on the principles of HACCP.
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Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles  (PDF|1.15 MB)
USDA. Food and Nutrition Service.
Outlines steps to developing a school food service plan, with information for each step.
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HACCP-Based Standard Operating Procedures
National Food Service Management Institute.
Features 20 HACCP-based standard operating procedures that identify Critical Control Points, monitoring procedures, corrective actions, suggested record keeping documents and verification procedures.
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Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
FDA. Center for Food Safety and Applied Nutrition.
Guidance for food service directors, including sample forms.
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Hazard Analysis Critical Control Points (HACCP) - Food Safety Management
University of Arizona Cooperative Extension.
Where food service workers can learn about the 7 HACCP principles. Site includes food safety information, HACCP lessons, and quizzes.
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Implementing HACCP (in School Food Service)
School Nutrition Association.
Transcript from online chat.
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The Journal of Child Nutrition & Management
School Nutrition Association.
Up-to-date research articles on significant issues affecting child nutrition and school food service management.
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Introduction to the Principles of HACCP
University of Nebraska Cooperative Extension.
Videos in English, Chinese, Korean, Spanish and Vietnamese.
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Ensuring Food Safety: Writing Your Own Food Safety Plan the HACCP Way
British Columbia Ministry of Health Services.
Document provides basic information needed to develop a food safety plan based on HACCP principles. Available in English and Chinese. Also available in Chinese and Punjabi.
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HACCP - Seven Steps to Food Safety On-Line Video
North Dakota State University.
Video provides an overview of the Hazard Analysis Critical Control Point (HACCP) system for the food service industry.
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HACCP Course PowerPoint Slides
National Seafood HACCP Alliance for Training and Education.
Slides accompany the "HACCP: Hazard Analysis and Critical Control Point Training Curriculum," developed by the National Seafood HACCP Alliance for Training and Education, 4th edition, November 2001.
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Consumer Control Points Kitchen
Iowa State University Extension.
Allows the user to identify control points in a diagram of a home kitchen. More information is provided as each point is chosen.
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HACCP and Sanitation: Slide and Video Presentations
Seafood Network Information Center.
Power point slide show provides training tips for HACCP teachers.
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Last Modified: Jun 20, 2008  
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