International HACCP Alliance Food Safety Information

International HACCP Alliance
Food Safety Information

Food Safety Information is organized under the following three categories:
HACCP and Food Safety
Hazards
Reference Corner

HACCP and Food Safety

Poultry Products Inspection Regulations: Continuous Chilling of Split Poultry Portions; Final Rule FSIS, Federal Register -- September 11, 1998.

Retained Water in Raw Meat and Poultry Products; Poultry Chilling Performance Standards, Proposed Rule FSIS, Federal Register -- September 11, 1998.

Ground Beef Processing Guidance Material FSIS, Federal Register -- March 20, 1998.

Contents of HACCP Plans -- Compliance with the HACCP system regulations. FSIS, Federal Register -- January 30, 1998

Contents of HACCP Plans; Critical Control Points -- Compliance with the HACCP system regulations. FSIS, Federal Register -- January 30, 1998.

HACCP; Opportunity for Early Implementation -- Notice FSIS, Federal Register -- January 30, 1998.

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems--Salmonella Performance Standard for Fresh Pork Sausage Proposed Rules, FSIS, Federal Register -- January 12, 1998.

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems--Sample Collection--Technical Amendments and Corrections: Direct Final Rule Partial withdrawal of direct final rule, FSIS, Federal Register -- January 12, 1998.

Rules of Practice Proposed Rules, FSIS, Federal Register -- January 12, 1998.

HACCP Implementation Manuals from the Canadian Food Inspection Agency Agriculture and Agri-Food Canada has prepared Guidelines and Principles for the Development of Generic HACCP Models.

The Hospitality Institute of Technology and Management (HITM) Retail and Foodservice Operations HACCP-TQM Technical Guidelines

USDA Backgrounder on Food Irradiation

Hazard Analysis and Critical Control Point Principles and Application Guidelines Adopted on Aug. 14, 1997 by the National Advisory Committee on Microbiological Criteria for Foods

Fight BAC! Fighting the Problem of Foodborne Illness Consumer information about food safety.

Sanitation Requirements for Official Meat and Poultry Establishments, Proposed rule, FSIS -- Federal Register, August 25, 1997.

GLICKMAN ANNOUNCES HUDSON TO ACT ON USDA RECOMMENDATION TO CLOSE NEBRASKA PLANT, RECALL ALL HUDSON BEEF PRODUCTS

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Technical Corrections and Amendments, Federal Register -- May 13, 1997

USDA/FSIS Generic HACCP Models

Call for Papers -- The Economics of HACCP, New Studies of Costs and Benefits

Reports of farmer's death send commodities much lower

HACCP-EASY - Computer Database designed to similfy the preparation and modification of HACCP systems

No BSE in the United States --NCBA Editors' Advisory -- April 16, 1997

Change in Disease Status of The Netherlands Because of BSE -- Interim rule and request for comments.-- Federal Register, April 15, 1997. Here is USDA's press release on the subject----USDA ADDS THE NETHERLANDS TO BSE LIST - April 14, 1997

FSIS Sanitation Standard Operating Procedures (SSOP) Reference Guidebook
The SSOP reference guidebook is now available as a downloadable PDF document provided by the International Meat and Poultry HACCP Alliance. October 24, 1996

FSIS Sanitation Standard Operating Procedure(SSOP) Training Materials are now (downloadable PDF document order form) for sale at cost by the International Meat and Poultry HACCP Alliance. The HACCP Alliance is selling SSOP videos (set of two), SSOP training binders (set of three binders) and the SSOp guidebook (small handbook). You can dowload the order form from the link above or call the International Meat and Poultry HACCP Alliance office at 409-862-2036 and request an FSIS Sanitation Standard Operating Procedure Training Materials Order Form.

GLICKMAN ANNOUNCES HEAD OF FOOD SAFETY AGENCY -- October 17, 1996

HACCP Questions and Answers

FSIS releases dowloadable Sanitation Standard Operating Procedures (SOP) that were in the appendix of the Final Rule FSIS has sought comments on the guidelines included in this Electronic Performance Support tool. FSIS requested comments no later than 9/23/96. Any changes made will be reflected in an updated version of this program.

USDA Announces Joint Plan with FDA on Shell Egg Temperatures

Dates set for E. coli Verification Testing Conference and HACCP National Implementation Conference

HACCP for Hamburgers from Farm to Table -- Source: FSIS

FINAL RULE: Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems-- July 25, 1996, Federal Register Here is the missing table of contents for the final rule. You can also access the final rule as an Adobe Acrobat PDF documentFinal Rule.

FSIS Backgrounder on the Proposed Reorganization of the Food Safety and Inspection Service

Generic Seafood HACCP Plans

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.

Hazard Analysis and Critical Control Point (HACCP) Symposium Proceedings The symposium was presented in association with the Annual Meeting of the Conference of Research Workers in Animal Diseases, Nov. 12, 1995, Chicago, Ill.

Where's the Beef? The meat inspection controversy The Statistical Assessment Service (STATS) reviews the current findings.

Transcripts from the Food Safety Forum held Nov. 8 in Washington, DC

Hazard Analysis Critical Control Points Information from the U.S. FDA/Center for Food Safety and Applied Nutrition that includes a database of HACCP Training Programs and Resource Material, FDA Press Releases and Backgrounders on HACCP and other Federal Agency HACCP activities.

FSIS/USDAPathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems Proposed Rule
This document contains the FSIS, USDA Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems Proposed Rule, a generic HACCP plan for raw beef and a supplement to the Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems Proposed Rule.

USDA/FSIS Pathogen Reduction/HACCP Proposal Backgrounder

The National Food Safety Database
The National Food Safety Database contains the USDA Complete Guide to Home Canning, So Easy to Preserve - Freezing Guide, So Easy to Preserve - Drying Guide, the University of Florida Disaster Public Service Announcement, and the National Ag Library - FEIEC Database, which serves as a resource for ordering materials that deal with foodborne contaminants, food handling, food handling regulations and seafood safety. This database is managed by the University of Florida in cooperation with the USDA.

Food Safety and the Delaney Clause

Food Safety/Risk Communication

Compliance Control Center The Center offers information on Infection Control and Prevention, Food Safety and Foodborne Illness, Cross Contamination and the Importance of Handwashing.

Consumer Guide to Safe Handling and Preparation of Ground Meat and Poultry

Food and Nutrition Section of the Illinois Cooperative Extension Service This entry is broken down into food preservation, food safety and and nutrition sections.

Food Safety and Handling from the University of Florida. This entry is covers a broad range of consumer-targeted topics from freezing meat to food irradiation.

Seafood Network Information Center

What HACCP (Hazard Analysis and Critical Control Point) Really Means

Critical Control Point Decision Tree

"Introduction to HACCP Principles in Meat Plants"

Paper in Adobe Acrobat that was presented at "A Practical Approach to Meat Plant HACCP's," sponsored by the American Meat Science Association and held at the Airport Marriott, Kansas City, Missouri, June 19 through 21, 1995. For information regarding the conference, please contact H. Kenneth Johnson, National Live Stock and Meat Board, 444 N. Michigan Avenue, Chicago, Illinois, 60611, phone (312) 467-5520.

"Comparison of Methods for Contamination Removal from Beef Carcass Surfaces" by Hardin et al. (1995)

Abstract of a paper published in the Journal of Food Protection and written by M.D. Hardin, G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell. Paper compares the use of lactic and acetic acid washes to knife-removal of fecal material on beef carcasses when samples were inoculated with E. Coli O157:H7 or with Salmonella typhimurium.

Did Alarmist Reports About Meat Safety and E. Coli Scuttle Regulatory Reform?

The MEATing PLACE information on the meat and poultry processing industries.

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