HACCP

Man holding a clipboard and a pen wearing a lab coat and hard hat

HACCP or Hazard Analysis and Critical Control Point is a process that has been established for juice, meat, poultry and seafood processing in order to prevent foodborne illness. This section provides resources in each of these areas and also includes resources for foodservice and retail.



Spotlights

FDA - HACCP

DHHS. Food and Drug Administration.

Contains a variety of links to HACCP resources. Includes basic HACCP background information as well as resources related to food safety management for retailers and federal regulations for the juice and seafood industries.


HACCP & Pathogen Reduction

USDA. Food Safety and Inspection Service.

The implementation of Hazard Analysis and Critical Control Point (HACCP) and FSIS' laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply.


Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs)

University of Florida.

Illustrates an example of a modified critical control point (CCP) decision tree or flow chart.


HACCP Principles - Side by Side (PDF | 55.1KB)

USDA. Food Safety and Inspection Service.

A set of side-by-side documents discussing definitions, principles, and procedures of the FSIS, FDA, National Advisory Committee on Microbiological Criteria for Food, and the Codex Alimentarius Commission's HACCP procedures.


A Simple Guide to Understanding and Applying The Hazard Analysis Critical Control Point Concept (PDF | 187KB)

International Life Sciences Institute.

In this third edition of the monograph, the quantitative aspects of HACCP have been given more importance in relation to the concept of validation of HACCP elements as well as regarding the concept of Food Safety Objectives (FSO) currently discussed by the Codex Alimentarius.


HACCP: Hazard Analysis Critical Control Point Information Center

Iowa State University.

Provide resources for the development of HACCP programs in Foodservice establishments and meat processing facilities.


FAO/WHO Guidance to Governments on the Application of HACCP in Small and Less-Developed Food Businesses (PDF | 250 KB)

Food and Agriculture Organization; World Health Organization.

This document provides guidance to governments and relevant stakeholders and proposes the development of national HACCP strategies to include the implementation of HACCP systems in small food businesses.