_
HACCP
Information
To Receive Free Email
(Food Safety NEWS), Click Here
To
find information, Enter Ctr+F keys
____________________
INDEX
-HACCP
Resources (Training Materials etc.)
-HACCP Plans Materials
(from UCDavis)
-National Advisory Committee on Microbiological
Criteria for Foods
-Developing
SSOPs (from PSU)
-Sanitation(from
UC Davis)
-Pest Control
-Cleaning
and Sanitizing / Disinfectants (sorted by PSU)
-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
-PENNSTATE DAIRY AND
ANIMAL SCIENCE HACCP
-TEXAS A&M, HACCP
Plans
-CFIA-ACIA
__________________________________
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