The Hazard Analysis and Critical Control Point (HACCP) system is a management system focused on prevention of problems in order to assure the production of food products that are safe to consume. It is based on a common-sense application of technical and scientific principles to the food production process from field to table. The principles are applicable to all phases of food preparation, including basic agriculture, food preparation and handling, food processing, food service, distribution systems and consumer handling and use.
- Need HACCP Help? – HACCP help contact information, HACCP software, and HACCP consultants.
- Final Rule: Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems – The USDA’s Food Safety and Inspection Service final rule for Pathogen Reduction and HACCP systems published in the Federal Register on July 25, 1996.
- Sanitation Standard Operating Procedures (Sanitation SOPs) Manual – The USDA’s Food Safety and Inspection Service reference guide for the development of Sanitation Standard Operating Procedures (SSOPs) in Federally inspected meat and poultry establishments.
- Guidebook For The Preparation Of HACCP Plans and Generic HACCP Models – The USDA’s Food Safety and Inspection Service guidebook designed to assist establishments subject to the regulatory requirements of the final rule on Pathogen Reduction and HACCP.
- State HACCP Network: Contacts and Coordinators – HACCP contacts and coordinators to provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small establishments.
- Pathogen Reduction & HACCP Guidance Documents – The USDA’s Food Safety and Inspection Service website for guidance documents on the various components of HACCP programs.
- Food HACCP.com – Food safety information provided by FoodHACCP.com.
- USDA’s Food Safety and Inspection Service Contact Information – Email correspondence and FSIS toll-free information telephone numbers.
- Supporting Documentation Materials For HACCP Decisions – Compiled by Mary Kay Folk and Dr. Lynn Knipe from the Ohio State University for the USDA’s Food Safety and Inspection Service. The guidebook provides information for all nine HACCP processes to help plants in preparing and understanding supporting documentation for their hazard analysis.
Technical Guidance Documents for Natural Disasters
- Flooding: A Checklist for Small and Very Small Meat, Poultry and Egg Processing Plants | Download PDF
- FSIS/FDA Guidelines for Retail and Foodservice Establishments | Download PDF