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| | HACCP or Hazard Analysis and Critical Control Point is a process that has been established for juice, meat, poultry and seafood processing in order to prevent foodborne illness. This section provides resources in each of these areas and also includes resources for foodservice and retail.
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| FDA - HACCP Food and Drug Administration; United States Department of Agriculture. Contains a variety of links to HACCP resources. Includes basic HACCP background information as well as resources related to food safety managment for retailers and federal regulations for the juice and seafood industries. |
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| Developing A School Food Safety Program USDA. Food and Nutrition Service; National Food Service Management Institute. Provides various training tools, worksheets, and templates for implementing a school food safety program based on the principles of HACCP. |
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| HACCP Principles - Side by Side (PDF|55.1 KB) Food Safety and Inspection Service A set of side-by-side documents discussing definitions, principles, and procedures of the FSIS, FDA, National Advisory Committee on Microbiological Criteria for Food, and the Codex Alimentarius Commission's HAACP procedures. |
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| Supporting Documentation Material for HACCP Decisions (DOC|772 KB) USDA. Food Safety and Inspection Service. Developed to aid the meat and poultry processor in the scientific documentation of the HACCP decisions during hazard analysis, validation of plans, and corrective actions by giving examples of processing steps from scientific publications and regulatory documents. |
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| Industry HACCP Assistance www.foodsafety.gov Federal, state and local government resources intended to aid the food service industry in developing and maintaining a HACCP program. |
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| HACCP Forms (PDF|185 KB) International Dairy Foods Association. A collection of blank HACCP program planning forms and a decision tree. It includes a hazard analysis summary table and a verification plan form. |
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| Hazards Database State Government of Victoria. Department of Human Services. A searchable database designed to assist retail and food service businesses in identifying hazards and building food safety programs. |
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Last Modified: Sep 19, 2008 |
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