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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.

HACCP: Hazard Analysis Critical Control Point Information Center
Iowa State University Extension.
Provide resources for the development of HACCP programs in Foodservice establishments and meat processing facilities.

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.

Developing A School Food Safety Program Cover

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.

Food Quality and Safety Systems - A Training Manual on Food Hygiene and the HACCP System, 1998
Food and Agriculture Organization.
Addresses the basic elements necessary for the effective preparation, implementation and evaluation of training, with the aim of training being "to get the message across".

FAO/WHO Guidance to Governments on the Application of HACCP in Small and Less-Developed Food Businesses (PDF|531 KB)
FAO /WHO .
This document provides guidance to governments and relevant stakeholders and proposes the development of national HACCP strategies to include the implementation of HACCP systems in small food businesses.

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.

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.

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.

A Simple Guide to Understanding and Applying The Hazard Analysis Critical Control Point Concept (PDF|187 KB)
International Life Sciences Institute.

HACCP Critical Control Point Decision Tree Tool
Texas A&M University.
An interactive decision tree tool that prompts the user with questions and offers guidance toward creating programs that minimize food safety hazards.

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.

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.

The Economic Implications of Using HACCP as a Food Safety Regulatory Standard (PDF|44 KB)
Iowa State University.
Document examining the economic implications of using HACCP in food safety regulation. It also explores some of the controversies surrounding HACCP.

Last Modified: Sep 19, 2008


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			International HACCP Alliance

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