Food Allergens Control
From Food Production to Food Consumption
(with the HACCP Approach)
Food Supply Chain
from
Farm (Land and Water)
To
Consumer

To provide safe food to our consumers, we must make sure that all along the food supply chain, meat, poultry, eggs, seafood, dairy, produce, juice, nuts, grains and all other food products are produced, processed, transported, marketed, sold and served under a solid and scientific food safety management system. Also, we must look at the food supply chain as a chain that is connected and interrelated. Those involved in food retail and service should know their sources are approved and reputable and those in production, processing and distribution should know the end users of their products. Or simply, those responsible for food safety along the food supply chain need to know the prerequisite and preliminary steps to HACCP and its seven principles from production to consumption. We also must incorporate a strong allergen control program within the HACCP system all along the food supply chain. This course is designed to achieve that goal. TheSevSafe allergen online class is recommended for all involved in the food industry and is strongly recommended as a prerequisite to this course.

Food Allergens Allergy Research and Education
FAREFood Allergy Research
& Resource Program
FARRPCDC Voluntary
GuidelinesDairy HACCP
FDAHACCP and
Allergen ControlAllergen Control Plan
ACPEGG HACCPHACCP & EGGS
HACCP and Nuts HACCP and Soy Wheat and HACCPFDA Seafood
HACCP FDA Dairy
HACCP FDA Juice
HACCP Retail & Food
Service
FDA HACCP The Juice HACCP
Alliance
HACCP National Shellfish
Sanitation Program
of
Fish and Fishery
Products, Processes
and Controls
COMPENDIUM
COMPENDIUM

Seafood NIC

Seafood Network Information Center

Current GMPs21 CFR 110
GAPs USDA GAPs
GAP Example

 

  Milk - Peanuts- Soybeans - Eggs - Tree Nuts - Wheat - Fish - Crustaceans
Seven Principles of HACCP
Processing
1. Conduct a Hazard Analysis
Distribution
2. Determine Critical Control Points
Wholesale
3. Establish Critical Limits
Retail Food Industry
4. Establish Monitoring Procedures
Food Service
5. Establish Corrective Actions
Purchasing
6. Establish Verification Procedures
Receiving
7. Establish Record-Keeping Procedures
Storing
Preliminary Step
Preparing
Cooking
1. Assemble a HACCP Team
Cooling
2. Define the Product
Reheating
3. Identify the Intended Use and Consumers
Holding
4. Develop a Process Flow Chart
Serving
5. Verify the Chart on Site
Consumption
Prerequisite Step (Foundation of HACCP)

Good Agricultural Practices (GPSs ) - Good Aquacultural Practices - Good Manufacturing Practices (GMPs) - Good Distribution Practices (GDPs) - Good Handling Practices (GHP) - Good Packaging Practices (GPPs) - Good Retail Practices (GRPs) - Good Food Service Practices (GSPs) - Good Food Defense Program - Good Food Allergen Control Program - Good Allergen Training and Education Programs - Good Personal Hygiene Program - Good Economic Fraud Prevention Program - Good Integrated Pest Management Control Program - Good Standard Operating Procedures for Sanitation and all Processing Steps , such as Receiving, Storing, Preparing, Labeling, and Shipping - Good Quality Control Program - other Programs as needed to Manage and Control Operational and Environmental Problems of the Establishment.
MANAGEMENT COMMITMENT IS CRUCIAL TO SUCCESS OF A HACCP SYSTEM.

USDA Meat and Poultry Hazards and Controls Guide
USDA Generic HACCP Models
USDA 2013 HACCP Validation
United States Food and Drug Administration (FDA) Food Codes FDA Food Code
USDA Meat and Poultry HACCP
United States Food and Drug Administration 2013 Food Code2013 Food Code
Guidance for Fresh PRODUCE
FDA Site
The Code of Federal Regulations (CRF)
Title 21
Egg Products and Food Safety
USDA Site
BAD BUG BOOK
FDA
U.S. Government Printing Office
GPO
Florida Sea Grant
HACCP Models
FSIS-FDA-NACMCF-Codex
HACCP