WWW Links for
HACCP
Hazard Analysis Critical
Control Point
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition
Hazard Analysis and
Critical Control Point (HACCP) Systems
Critical Control Point
Decision Tree
HACCP Implementation
Manual
The Food Safety Enhancement Program (FSEP) has been designed by Agriculture and
Agri-Food Canada to encourage the establishment and maintenance of HACCP based systems
in federally registered agri-food processing establishments.
NCFST Generic
HACCP Plans for the Food Industry
Collection of generic HACCP plans to be used as a resource to help provide direction to
companies who are interested in implementing HACCP-based food safety programs
Generic HACCP
Models
USDA Models for Fresh Ground Beef, Refrigerated Foods, Swine Slaughter, Cooked
Sausage, Poultry Slaughter, and Generic Seafood HACCP Plans
HACCP for Hamburgers
from Farm to Table
Biological/Microbiological Hazards
Hazard Analysis and
Critical Control Point (HACCP) Symposium
An Overview of
Hazard Analysis Critical Control Points (HACCP) and Its Application to
Animal Production Food Safety
Dr. Merle Pierson, Department of Food Science and Technology, Virginia Polytechnic
Institute and State University, Blacksburg, VA 24061
Risk Management
Factors Associated with Implementation of HACCP in the Poultry
Industry
Stan Bailey, Nelson Cox, and Norman Stern, USDA, ARS, Russell Research Center, Athens,
Georgia
Implementation
of HACCP on the Farm
Dale Hancock[1], DVM PhD and David Dargatz[2], DVM PhD, [1] Field Disease
Investigation Unit, Washington State University, Pullman, WA 99164 and [2] Centers for
Epidemiology and Animal Health, USDA:APHIS:VS, Ft. Collins, CO 80521
HACCP - Its
Application for the Pork Industry
Beth Lautner, D.V.M., M.S., Vice President, Swine Health and Pork Safety, National Pork
Producers Council
International Meat and Poultry
HACCP Alliance
The International Meat and Poultry HACCP Alliance was developed on March 25, 1994. It
is within the Institute of Food Science and Engineering's (IFSE) Center for Food Safety. The
International Meat and Poultry HACCP Alliance was developed to provide a uniform program
to assure safer meat and poultry products.
