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Food
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Food Safety
This section contains information about Food Safety Programs, Product-Specific Information, Food Allergens, Foodborne Illness, Food Contaminants & Adulteration, Hazard Analysis & Critical Control Point (HACCP), Retail Food Protection, and Safe Storage, Preparation & Handling.
Food Safety Programs
Product-Specific Information
- Acidified and Low-Acid Canned Foods
- Bottled Water & Carbonated Soft Drinks
- Cheese Safety
- Egg Safety
- Fruits, Vegetables & Juices
- Infant Formula
- Medical Foods
- Milk Safety
- Seafood
Food Allergens
Foodborne Illness
- Consumer Information
- Foodborne Illness, Foodborne Pathogens & Natural Toxins
- Interagency Coordination
Food Contaminants & Adulteration
Hazard Analysis & Critical Control Point (HACCP)
- HACCP Principles & Application Guidelines
- Dairy Grade A Voluntary HACCP
- Juice HACCP
- Retail & Food Service HACCP
- Seafood HACCP
Retail Food Protection
- Food Code
- Federal/State Cooperative Programs
- Managing Food Safety: HACCP Principles
- Inspections & Quality Assurance
- Foodborne Illness and Risk Factor Reduction
- Compliance & Enforcement
- Food Defense and Emergency Response
- Industry and Regulatory Assistance and Training Resources
- Program Standards
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