Hazard Analysis and Critical Control Point

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.

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