Hazard Analysis and Critical Control Point

National Food Safety Programs

• Food Safety Programs Web Pages including:
  • Report to the President: From Farm to Table
  • Produce & Import Safety Initiative
  • Fruit and Vegetable Juices
  • Food Safety Initiative Strategic Plan
  • Presidential Council on Food Safety
  • Food Safety Research

Research and Science

• Kinetics of Microbial Inactivation for Alternative Food Processing Technologies June 2, 2000
• Processing Parameters Needed to Control Pathogens in Cold Smoked Fish March 29, 2001
• Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce September 30, 2001
• Evaluation and Definition of Potentially Hazardous Foods December 31, 2001
• Food GMP Modernization Working Group: Report Summarizing Food Recalls, 1999-2003 August 3, 2004

Information from Other Federal Government Agencies

• Food Safety and Inspection Service, USDA
  • HACCP/Pathogen Reduction

• National Agricultural Library
  • USDA/FDA HACCP Training Programs and Resource Materials Database

• U.S. Department of Commerce, National Marine Fisheries Service
  • Seafood Inspection Program Publications including HACCP

Information from Other Sources

• Seafood Network Information Center UC Davis
  • National Seafood HACCP Alliance for Training and Education
  • Seafood Network
  • Seafood HACCP Information
  • Seafood HACCP Training Schedule
• International HACCP Alliance
• Food Safety Enhancement Program Canadian Food Inspection Agency
• Food Safety HACCP Software Food Institute of Canada
• General Principles of Food Hygeine (available in PDF) Codex Alimentarius and FAO/WHO Food Standards Program
• Conference of Research Workers in Animal Diseases HACCP Symposium Proceedings November 1995
• Strategies for Implementing HACCP in Small and/or Less Developed Businesses (Report of a WHO consultation, June 16-19, 1999)
• Guidance on Regulatory Assessment of HACCP Report of a Joint FAO/WHO Consulation (1998)