| 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.
FSIS
Notice 54-03: Review of Establishment Data by Inspection
Program Personnel
Notice
to clarify that inspection program personnel have access
to a wide range of records under the HACCP regulations
(9 CFR part 417), and that they are to request to review
certain types of records on a regular basis.
HACCP
Implementation-Phase II For Small Plants
The
USDA's Food Safety and Inspection Service second phase
of implementation of the final rule on Pathogen Reduction
and HACCP for small plants (defined as having 10 or more
but fewer than 500 employees ).
HACCP
Implementation-Phase III For Very Small Plants
The
USDA's Food Safety and Inspection Service third and final
phase of implementation of the final rule on Pathogen
Reduction and HACCP for very small plants (defined as
having fewer than 10 employees or less than $2.5 million
in sales ).
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.
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.
Do
You Need Actual Documentation For Your HACCP Plan
Correspondence
from Barbara Masters on the issue of supporting documentation
materials for HACCP decisions.
Supporting
Documentation for HACCP Plans
(members only)
AAMP
has collected numerous papers to help its members support
the reason why certain critical limits are chosen throughout
HACCP plans.
FSIS
Pathogen Reduction / HACCP
FSIS
Presentation on pathogen reduction and HACCP.
Food
Safety Virtual University: Pathogen Reduction & HACCP
Programs
The
USDA's Food Safety and Inspection Service effort to provide
easy access to training and educational materials used
by FSIS in training related to HACCP. The material is
available in this electronic format for anyone seeking
additional information on the regulatory components of
HACCP programs.
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.
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