| Sanitation
Standard Operating Procedures (Sanitation SOP's) 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.
The manual was developed for all inspected establishments
which are required to develop, implement, and maintain
written Sanitation SOPs. The Sanitation SOP manual outlines
all procedures an establishment must conduct daily to
prevent direct contamination or adulteration of product
(s).
Sanitation
Standard Operating Procedures for Meat and Poultry Plants
Developed
by the University of Wisconsin-Madison for AAMP, the SSOP
training kit is educational tool used to demonstrate sanitation
required in your plant. The kit contains a 30-minute video
on plant sanitation and a self-training workbook. Available
from AAMP.
HACCP
Kick-start Program
Developed
by the American Association of Meat Processors for small
and very small meat processors. The HACCP Kick-start program
is educational tool used to develop HACCP plans for your
establishment. The program contains a 30-minute video
on HACCP development and a self-training workbook. Available
from AAMP.
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.
HACCP:
A Systematic Approach to Food Safety
This
manual was designed to be used in conjunction with a basic
HACCP course. The manual provides a logical approach for
introducing HACCP to workshop participants and for providing
the information necessary for developing a mode HACCP
plan. Available from the Food Processors Institute.
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.
Modern
Food Microbiology
This
book focuses on the general biology of the microorganisms
that are found in foods. Meat processors may find this
book useful to determine critical limits for their critical
control points (CCPs) throughout their HACCP plans. This
book may also provide the decision-making documents required
with the selection and development of CCPs to support
HACCP decisions. Available from Amazon.com.
FSIS
Directive 7620.3 - Processing Inspector's Calculation Handbook
The
USDA's Food Safety and Inspection Service calculation
handbook designed primarily as a reference or aid to learn
how to perform various calculations . The calculation
handbook identifies various regulatory limitations on
the use of restricted ingredients (e.g. cure agents, cure
accelerators, binders and extenders, phosphates, antioxidants,
and flavorings).
Food
Standards and Labeling Policy Book - May 2003
The
USDA's Food Safety and Inspection Service policy book
intended for the labeling compliance staff, food industry
manufactures, and as a guide for consumers. The policy
book outlines food standards of identity and the labeling
required of certain products.
Food
Safety Vitual 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.
FSIS
Microbiological Hazard Identification Guide
The
USDA's Food Safety and Inspection Service guide designed
to be a simple, easy-to-understand aid to identifying
biological (specifically microbiological) hazards in meat
and poultry for very small plant operators. The guide
consists of tables that identify the microbiological hazards
in various process categories of products, followed by
a justification for the identification of those hazards
reasonably likely to be occur in the absence of controls.
The
"Bad Bug Book"
The
U.S. Food & Drug Administaration's Center for Food
Safety & Applied Nutrition handbook that provides
basic facts regarding foodborne pathogenic microorganisms
and natural toxins.
Food
HACCP.com
Food
safety information provided by FoodHACCP.com.
Pathogen
Modeling Program
Designed by the Eastern
Regional Research Center (ERRC), this predictive microbiology
application was designed as a research and instructional
tool for estimating the effects of multiple variables
on the growth, inactivation or survival of food borne
pathogens.
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