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HACCP Information

 

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INDEX

-HACCP Resources (Training Materials etc.)

-HACCP Plans Materials (from UCDavis)

-National Advisory Committee on Microbiological Criteria for Foods
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Developing SSOPs (from PSU)
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Sanitation(from UC Davis)
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Pest Control
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Cleaning and Sanitizing / Disinfectants (sorted by PSU)
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Water Safety (sorted by PSU)

-Antimicrobials / Sanitizers / Disinfectants (sorted by PSU)
-Other HACCP Publication (from UC Davis)
-FDA HACCP Site
-HACCP Q/A by USDA/FSIS
-USDA/FSIS Models

-HACCP Model from UC Davis (Seafood) 

-University of Florida Not Pasteurized Citrus Juice HACCP
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PENNSTATE DAIRY AND ANIMAL SCIENCE HACCP
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TEXAS A&M, HACCP Plans
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CFIA-ACIA

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HACCP Resources (Training Materials etc.)

HACCP TRANING CALENDER
HACCP Educational Materials
HACCP Books I
HACCP Books II

HACCP Plans Materials (from UCDavis)

Hazard-Analysis Worksheet (Word 6.0 version, Use Shift-Click to download)
Organoleptic Evaluations and Product Specification Lists

(RTF file, Use Shift-Click to download) for use with

Sensory Evaluation of Fishery Products with Potential Scombroid Toxin Log

(RTF file, Use Shift-Click to download) - Southeastern Fisheries Assoc.

 

National Advisory Committee on Microbiological Criteria for Foods

Hazard Analysis and Critical Control Point Principles and Application Guidelines (8/14/97)
(WP5.1/5.2 version, zipped with WinZip 6.3 beta 3: Use Shift - Click to download)

Hazard Analysis and Critical Control Point Principles and Application Guidelines (8/14/97)
(Adobe Acrobat version)

Hazard Analysis and Critical Control Point Principles and Application Guidelines (8/14/97)
(Viewable html version)

 

Developing SSOPs (from PSU)
Sanitation Control Procedures for Processing Fish and Fishery Products
Manual for developing SSOPs for the seafood industry but also an excellent general model for developing a sanitation program for any commodity - Seafood Network Information Center, UC-Davis

Model Sanitation Standard Operating Procedures
National Seafood HACCP Alliance

Six Areas of Sanitation & Their Relationship to the Requirements of the Food GMPS & PMO
NCIMS HACCP Pilot Program Reference Guide 11/99

Sanitation - Links to Resources
Seafood Network Information Center, U.C.-Davis Seafood but also general sanitation links to resources
"Guidelines for Developing Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), and Environmental Sampling/Testing Recommendations (ESTRs) Ready to Eat Products,"
National Meats Association, April 1999
FSIS Pre-HACCP Sanitation Standard Operating Procedures Reference Guide

 

Sanitation(from UC Davis)

21 CFR 110: Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (Rev. as of 4/1/01) - FDA
21 CFR 110: Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (in Spanish) - FDA
Basic Elements of a Sanitation Program for Food Processing and Food Handling - U. of Florida
Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations - U. of Florida

Cleaning and Sanitation in Seafood Processing - FAO
Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas - U. of Georgia
Controlling Gulls At Seafood Plants - UC Davis
Federal Standard Sanitation Standards for Fish Plants - NMFS
Food Equipment Cleaning and Sanitizing - Arizona Dept. of Health Services
Good Manufacturing Practices Requirements for Distribution Centers - Silliker Labs.
Good Manufacturing Practices Requirements for Food Processing Facilities - Silliker Labs.

Handwashing and Hygiene Information
How to Make a Pressure-Rinse Nozzle for Cleaning Pesticide Containers - U. of Florida

Inspection Information
National Antimicrobial Information Network - OSU and US EPA
Pest and Filth Information
Preventing Chemical Foodborne Illness - U. of Georgia

Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products - CFIA
Sanitation Control Procedures Course PowerPoint Slides
Sanitation Control Procedures Course Teaching Points
Sanitation Control Procedures for Processing Fish and Fishery Products Manual*
Sanitation Standard Operating Procedures (SSOPs) - Generic Models - UC Davis
Sanitation Training Calendar
Sanitizers for Food Plants - UC Davis
Secondary Direct Food Additives Permitted in Food for Human Consumption: Acidified Sodium Chlorite Solutions FDA
Training Resources: Food Safety, HACCP and Sanitation - UC Davis

 

Antimicrobials / Sanitizers / Disinfectants (sorted by PSU)
Sanitizers for Food PlantsSeafood Network Information Center, U.C. Davis
National Antimicrobial Information NetworkInformation on EPA registered disinfectants and sanitizers - Oregon State University and US EPA
A Practical Approach to Calculating Dose Values for Water Disinfection
UC-Davis Vegetable Research and Information Center

Postharvest Chlorination - Basic Properties and Key Points for Effective Disinfection
UC-Davis Division of Agriculture and Natural Resources

Introduction to Oxidation-Reduction-Potential as the Standard of Postharvest Water Disinfection MonitoringUC-Davis Vegetable Research and Information Center
Water Disinfection with Ozone - Science and technology of ozone as a disinfectant
Virginia Tech University

Wash Water Sanitation: How Do I Compare Different Systems?
Davis Fresh Technologies, LLC

Pest Control (sorted by PSU)
General Insects (overview)PCT Online
Pests On or Near FoodUrban Entomology, UC-Riverside
Pantry and Stored Food PestsUniversity of Florida
Managing Insect Pests In Food Storage FacilitiesIntegrated pest management for food manufacturers - Copesan Services Inc.
Vertebrate Pests (overview)PCT Online
Controlling Rats University of Nebraska
Bait Stations for Controlling Rats and Mice University of Nebraska
PCT-Online "The Portal for the Pest Industry" - Learn about the latest products and services from more than 30 leading industry suppliers in the PCT Online Marketplace
Fate of Escherichia coli O157:H7 on Fresh-Cut Apple Tissue and Its Potential for Transmission by Fruit Flies  
Journal of Applied and Environmental Microbiology, January 1999, p. 1-5, Vol. 65, No. 1

HACCP Spells Change for Pest Control Operators
Pest Control Technology Magazine

Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas
University of Georgia Extension Service publications

Cleaning and Sanitizing / Disinfectants (sorted by PSU)
Basic Elements of a Sanitation Program for Food Processing and Food HandlingUniversity of Florida Extension
Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling OperationsUniversity of Florida Extension
Do Your Own Establishment Inspection A Guide to Self Inspection for the Smaller Food Processor and Warehouse FDA Center for Food Safety and Applied Nutrition, 1994
Food Equipment Cleaning and Sanitizing Equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations - Arizona Department of Health Services
Cleaning and Sanitizing in the Milking System University of Georgia Cooperative Extension
Sanitation in Soft-Serve Frozen Dessert Operations
Milk Quality Improvement Program, Cornell University, 1999

Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas University of Georgia Extension Service publications
Food Spoilage and You University of Georgia Cooperative Extension
Key points when developing and producing a chilled food product
Chilled Food Association

Water Safety (sorted by PSU)
Current Drinking Water Standards EPA - Office of Water
An Introduction to Cross-Connection Control
University of Southern California - Foundation for Cross-Connection Control and Hydraulic Research

A Practical Approach to Calculating Dose Values for Water Disinfection
UC-Davis Vegetable Research and Information Center

Water Quality Association International trade association representing the household, commercial, industrial, and small community water treatment industry
Introduction to Oxidation-Reduction-Potential as the Standard of Postharvest Water Disinfection Monitoring UC-Davis Vegetable Research and Information Center
Water Testing and Treatment Considerations University of Florida Extension
Drinking Water Contaminants Environmental Protection Agenc (EPA) - Office of Water
WHO/FAO Guidelines on Hazards - Characterization for Pathogens in Food and WaterFood and Agriculture Organization Of the United Nations World Health Organization
Disinfection of Home Wells and Springs
Pennsylvania Department of Environmental Protection

Water Testing and Treatment Considerations University of Florida Extension

 

Other HACCP Publication (from UC Davis)

Application of HACCP system to catfish producers and processors* 10 p. Miss. State U.
Computers in seafood businesses: a primer on using computers in your business* 92 p. VA Inst. of Marine Sci. 
Developing and implementing a HACCP plan: record-keeping procedures* 13. p. U. of Florida 
Ensuring food safety...the HACCP way. An introduction to HACCP and a resource guide for retail deli managers 
Ensuring food safety...the HACCP way. An introduction to HACCP and a resource guide for retail deli managers

A HACCP program for raw, cultured penaeid shrimp* 9 p. U. of Florida 
HACCP program: penaeid shrimp: dockside operations* 20 p. U. of Florida 
HACCP Programs--Implementation and Operational Criteria* 16 p. U. of Florida
HACCP Training Curriculum (2nd ed.), Spanish* 230 p. No. Carolina State U. 
Hazard Analysis and Critical Control Point: a self-guide to HACCP inspection for small seafood dealers, packers and processors* 21 p. No. Carolina State U. 
Hazard Analysis & Critical Control Point applications to the seafood industry* 29 p. Oregon State U.
Hazard Analysis and Critical Control Point: model safety plans for small seafood dealers, packers and processors* 75 p. No. Carolina State U. 

Lobster processing temperature recordings needed for HACCP plans* 2 p. U. of Maine 
Mandatory HACCP inspection for seafood & aquacultured products U. of Florida
Model HACCP program for fresh and frozen soft shell blue crabs: process flow chart/hazard analysis and SSOP* 15 p. VA Inst. of Marine Sci., and U. of Maryland 
Model HACCP program for soft shell blue crab* 22 p. U. of Florida 
NOAA HACCP Quality Management Program, Program Requirements* 31 p. NOAA/NMFS 
Processing Mussels: the HACCP Way* 51 p. 
Quality Assurance and operating policy manual for the blue crab industry* 379 p. VA Tech
Regulatory Action Criteria for Filth and Other Extraneous Materials, V. Strategy for Evaluating Hazardous and Nonhazardous Filth* 30 p. Reg. Toxicology and Pharmacology 
Seafood safety: economics of hazard analysis and critical control point (HACCP) programmes FAO
Seafood safety: what consumers need to know* 3 p. U. of Delaware 
Total quality assurance (TQA) and hazard analysis critical control point (HACCP): manual for clam production and processing* 49 p. U. of Florida 
Total quality assurance (TQA) and hazard analysis critical control point (HACCP): manual for oyster production and processing* 54 p. U. of Florida 
Total quality assurance and hazard analysis critical control point manual for the catfish processing industry* 119 p. Miss. State U. and VA Tech

 

 

FDA HACCP Site

-An Overview of Hazard Analysis Critical Control Points (HACCP) and Its Application to Animal Production Food Safety - I