HACCP Links

USDA Grant of Inspection Application

• Regulations, Policies, and Guidelines
• Application form
• Guidebook for the Preparation of HACCP Plans
• Food Safety Modernization Act (FSMA)

University of Florida HACCP Publications

• An Overview of HACCP
• Getting Started, Preliminary Steps
• Prerequisite Programs
• Juice HACCP
• The Juice HACCP Program: An Overview
• Beef Quality Assurance
• A Reference Guide for Foodborne Pathogens
• General Overview of the Causative Agents of Foodborne Illness
• Basic Elements of a Sanitation Program for Food Processing and Food Handling
• Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
• Preventing Foodborne Illness Associated with Clostridium perfringens
• Preventing Foodborne Illness: Bacillus cereus and Bacillus anthracis

Seven Principles of HACCP

• Hazard Analysis
• Determining Critical Control Points
• Establishing Critical Limits
• Monitoring Critical Control Points
• Establish Corrective Actions
• Establish Verification Procedures
• Record-keeping and Documentation

Resources

• Shigellosis
• Microbial Guide for Meat and Poultry
• Equipment, Facilities and Premises Cleaning Checklists
• Freezing: An Underutilized Food Safety Technology
• Foodborne Disease Significance of E. coli O157:H7
• Bacteria Growth While Thawing Chicken and Ground Beef
• Listeria monocytognes on Food Products
• Bad Bug Book (FDA)
  

HACCP Assistance Links

• Center for Disease Control
• FDA Food Safety Information
• Government Food Safety Information
• USDA-FSIS Small and Very Small Establishment HACCP
• USDA Generic HACCP Plans
• Food Safety Magazine

Other University's HACCP Information

• Ohio State University
• Texas A&M University
• Iowa State University
• University of Wisconsin

Sanitation Stanard Operating Procedures

Oregon State University

Food Safety Inspection Service

University of Nebraska

UC Davis

Ohio State University

Purdue

University of Wisconsin

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