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
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| HACCP-3: Generic HACCP Model for Raw, Ground Meat and Poultry Products |
E
S
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| HACCP-4: Generic HACCP Model for Raw, Not Ground Meat and Poultry Products |
E
S
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| HACCP-5: Generic HACCP Model for Poultry Slaughter |
E
S
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| HACCP-6: Generic HACCP Model for Mechanically Separated (Species)/Mechanically Deboned Poultry |
E
S
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| HACCP-7: Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products |
E
S
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| HACCP-8: Generic HACCP Model for Irradiation |
E
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| HACCP-9: Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable |
E
S
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| HACCP-10: Generic HACCP Model for Heat-Treated, Shelf-Stable Meat and Poultry Products |
E
S
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| HACCP-11: Generic HACCP Model for Not Shelf-Stable, Heat-Treated, Not Fully Cooked Meat and Poultry Products |
E
S
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| HACCP-12: Generic HACCP Model for Fully Cooked, Not Shelf-Stable Meat and Poultry Products |
E
S
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| HACCP-13: Generic HACCP Model for Beef Slaughter |
E
S
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| HACCP-14: Generic HACCP Model for Pork Slaughter |
E
S
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| HACCP-15: Generic HACCP Model for Not Heat-Treated, Shelf-Stable Meat and Poultry Products |
E
S
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| Other HACCP Information |
| HACCP Plan Implementation and Records Management, revised 2007
(Workbook) Ohio State University |
E |
| Meeting the Requirements for Federal or State Meat Inspections:
SSOP and HACCP Basics. (DVD) Minnesota Department of
Agriculture |
E
S
H
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| 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 |
|
Compliance Guidelines to Control Listeria monocytogenes
(Three documents) |
E |
| FSIS Listeria monocytogenes Workbook. Fall 2003. |
E
S
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| Implementation of a Post-Packaging Heat Treatment to Reduce Listeria monocytogenes on Ready-to-Eat Meat Products for Very Small and Small Establishments.
(CD and booklet) Pennsylvania State University |
E |
|
E. coli
Reassessment Information Package (Three documents) |
E |
| Compliance
Guidelines for Controlling Salmonella and Campylobacter in Poultry, 2nd Editions May 2008
(Document) |
E |
| New Plant Orientation: Safe and Easy.
(DVD) New Mexico State University |
E
S
N
|
|
Red Meat Mobile Slaughter Unit Webinar (DVD) |
E |
|
Poultry Mobile Slaughter Unit Webinar (DVD) |
E |
|
Countertop Food Safety Training Program of USDA-Inspected
Egg, Meat, and Poultry Establishments (8 Module Set) |
E
S |
| Specified Risk Materials - Identification, Removal and Disposal
(DVD) NY State Department of Agriculture and Markets |
E |
| The ABCs of BSE: Preventing Bovine Spongiform Encephalopathy from Entering the U.S. Meat Supply (DVD and FSIS workbook) |
E |
| Celebrating Safe Foods at Pow Wows
(DVD) Montana State University |
E
N |
| Retail Meat and Poultry Training Modules
(DVD) Minnesota Department of Agriculture. |
E
S |
|
Guide to Designing a Small Red Meat Plant (Booklet) Iowa
State University |
E |
| Humane
Handling of Livestock with Dr. Temple Grandin, Ph.D (DVD and booklet) |
E
|
| Humane
Handling of Information Package (Three documents). |
E
|
| Flooding: A
Checklist for Small and Very Small Meat, Poultry and Egg Processing Plants (Brochure) |
E
|
|
FSIS Industry Podcasts, Vol. 1 2008-2009 (DVD) |
E
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| Food Defense Materials |
| Food Defense Guidelines for Slaughter and Processing Establishments (Booklet) |
E |
| FSIS Safety and Security Guidelines for the Transportation and Distribution of Meat, Poultry, and Egg Products
(Booklet) |
E |
|
Guide to Food Defense in Warehouse and Distribution Centers
(Brochure) |
E
|
| Food Defense: Security in a Foodservice Operation. DVD. South Dakota State University. |
E |
| Guide to Food Defense in Slaughter and Processing Facilities (Brochure) |
E |
|
Food Defense Plan: Security Measures for Food Defense
(Booklet) |
E
S
C
K
V |
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