Food Safety Links HACCP - General Information The links below represent a diverse array of information that may be of interest to this site's users. They are being provided for informational purposes only and are intended to help users find a variety of information on this subject. They do not constitute an endorsement or an approval by the Foodborne Illness Education Information Center of any of the products, services or opinions of the corporation or organization or individual. Please contact the external site for answers to questions regarding its content.

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	A Guide to HACCP Systems in the Meat Industry from New Zealand Ministry of Agriculture and Forestry
	A Guide to Hazard Analysis - Critical Control Point Systems in the Seafood Industry from New Zealand Ministry of Agriculture and Forestry
	AFDO/Seafood HACCP Alliance - HACCP Training Protocol
	Developing a HACCP Plan for Shell Egg Processing Plants from NC State University Cooperative Extension
	FDA Center for Food Safety and Applied Nutrition - HACCP
	Food Quality and Safety Systems - A Training Manual on Food Hygiene and the HACCP System published 1998 by the Food and Agriculture Organization of the United Nations (FAO)
	Food Safety Enhancement Program/HACCP from the Canadian Food Inspection Agency (CFIA)
	General Guidelines for Implementation of HACCP in a Poultry Processing Plant from University of Georgia Cooperative Extension
	Guidance on regulatory assessment of HACCP from the World Health Organization and the Food and Agriculture Organization of the Uni ted Nations (FAO)
	HACCP - Food Safety Management from University of Arizona Cooperative Extension
	HACCP - Introducing the Hazard Analysis and Critical Control Point System [PDF] from the World Health Organization
	HACCP Article Database from North Carolina State Cooperative Extension
	HACCP Guidelines: 2001 Food Code Annex 5 from US FDA/CFSAN
	HACCP Information and Resources from University of Nebraska Lincoln Cooperative Extension
	HACCP - Seven Steps to Food Safety On-Line Video from North Dakota State University
	HACCP Principles Side-By-Side [PDF] Comparisons of HACCP principles among FSIS, FDA, NACMCF and Codex
	Industry HACCP assistance from www.FoodSafety.gov
	Juice HACCP Regulation - Questions and Answers from US Food and Drug Administration
	Managing Food Safety: A HACCP Principles Guide for Operators of Food Establishments at the Retail Level from US FDA/CFSAN
	Manual on the Application of the HACCP System in Mycotoxin Prevention and Control from the Food and Agriculture Organization (FAO) [PDF]
	National Marine Fisheries Service HACCP Manual
	National Sea Grant Depository HACCP Digital Library
	NOAA HACCP Quality Management Program Requirements (Revised January 1, 2000) [PDF]
	Seafood HACCP Alliance
	Seafood HACCP Transition Guidance from the FDA
	Strategies for Implementing HACCP in Small and/or Less Developed Businesses [PDF] from WHO, June 1999
	United States Department of Agriculture AMS Qualified Through Verification Program Food Safety and Inspection Service State HACCP Network: Contacts and Coordinators USDA Food Safety Virtual University HACCP Information
	USDA/FDA HACCP Training Programs and Resources Database

Non-Government Sites

	A Guide to the Implementation and Auditing of HACCP from New South Wales Meat Industry Authority
	The Economics of HACCP: New Studies of Costs and Benefits conference proceedings from June 15-16, 1998 by Regiona l Research Project NE-165
	HACCP Checklist for Sprout Growers from the International Sprout Growers Association
	HACCP Course Power Point Slides from the National Seafood HACCP Alliance for Training and Education
	HACCP Critical Control Point Decision Tree Tool from Texas A&M; University
	HACCP Implementation Assistance Directory from the American Meat Institute
	HACCP Information from Ohio State University
	Heads Up for HACCP from National Meat Association (NMA)
	International HACCP Alliance
	Juice HACCP Alliance
	NACMCF Hazard Analysis and Critical Control Point (HACCP) Principles and Application Guidelines
	Preharvest HACCP in the Table Egg Industry [PDF] from Penn State University
	Publications and Reports from Hospitality Institute of Technology and Management (HITM)
	Risk Reduction: Food Safety, Y2K and Beyond presented by the Food Institute of Canada
	Scientific Article Library from the International HACCP Alliance
	Seafood HACCP Alliance Internet Training Course from Seafood HACCP Alliance for Training and Education and Cornell University
	Supporting Documentation Materials for HACCP Decisions from Ohio State University
	The Economic Implications of Using HACCP as a Food Safety Regulatory Standard [PDF] from Iowa State University