Food Safety - Resource Materials HACCP Resource Materials - FSIS brochure of food safety resource materials designed to assist small and very small plants. Pennsylvania Food Code Certification Program - This certification program is a 15-hour home study course developed by the American Association of Meat Processors, and approved by the PA Department of Agriculture. The course puts particular emphasis on food preparation, handling, serving, retailing, wholesaling, food service, catering, and distribution operations in which meat, poultry, seafood and other exotic species, may be featured in raw or processed form, or used as an ingredient. 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 2005 - 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 Regulatory Essentials - 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. Predictive Microbiology Information Portal - The USDA Food Safety & Inspection Service (FSIS) and the USDA Agricultural Research Service (ARS) have joined together to produce the Predictive Microbiology Information Portal (PMIP). This portal is geared to assist  food companies (large and small) in the use of predictive models, the appropriate application of models, and proper model interpretation. The PMIP links users to numerous and diverse resources associated with models (PMP), databases (ComBase) , regulatory requirements, and food safety principles.