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FSMA and HACCP Resources
The Food Safety Modernization Act Seven Foundational Rules
Final Rules
1. FSMA Final Rule for Preventive Controls for Human Food
PCHF
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Guidance for Industry (Chapter 1-15)
Draft Guidance
Chapter 12 - Recall Plan
Recall Plan
The FSMA Rules and Guidances for Industry and Others
Guidances
Table of Potential Hazards
Appendix 1
The Food Safety Modernization Act Rule Dashboard
Dashboard
The Sterilizing Symbols (D Value, Zvalue and F Value by FDA)
Symbols
The FDA Rule Guidelines
Guideines
Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry: Draft Guidance
Guidance
The Compliance Dates for The Rules
Dates
The FDA Guidance for Industry (Human Food)
Guidance
Qualitative Risk Assessment: Risk of Activity/Food Combinations for Activities (Outside the Farm Definition) Conducted in a Facility Co-Located on a Farm
Risk Assessment
Draft Guidance for Industry: Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing FSMA
Guidance
Reportable Food Registry for Industry
RFR
The Food Defect Action Levels:
Levels of natural or unavoidable defects in foods that present no health hazards for humans
Action Level
The Chemical Contaminants, Metals, Natural Toxins & Pesticides Guidance Documents & Regulations
Guidances
Seafood HACCP and the Food Safety Modernization Act (Guidance)
Seafood HACCP
Juice HACCP and the Food Safety Modernization Act
Juice HACCP
Low-Acid Food and the Food Safety Modernization Act
Low-Acid Food
The Code of Federal Regulations - 21 CFR Part 111 - The Dietary Supplements Rule
Part 111
The Dietary Supplements and The Food Safety Modernization Act
Part 111, the FSMA
The Code of Federal Regulations - 21 CFR Part 118 - Production, Storage, and Transportation of Shell Eggs
Shell Eggs
Packaging & Food Contact Substances (FCS)
FCS
The FDA Food Safety Plan Builder
Builder
Labeling for Sesame Allergies
Update
The FDA Compliance Update
Allergies
The FDA Food Guidance Documents
Guidances
The Code of Federal Regulations - 21 CFR Part 20 - Public Information
Public Information
The FDA Mandatory Food Recall Guidance
Recall
The Code of Federal Regulations - 21 CFR Part 11 - Electronic Records; Electronic Signature
Electronic Records
The Small Business Definition
Small Business

FDA Continues Enforcement Discretion Policy Relevant to Certain Co-Manufacturers under FSMA

Policy
The FDA Guide to Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry
Guidance
2. FSMA Final Rule for Preventive Controls for Animal Food
PCAF
The FDA Guidance for Industry (Animal Food)
Guidance
The FDA Current Good Manufacturing Practices Guidances
CGMPs
The FDA Animal and Veterinary Web Site
The FDA Site
Qualitative Risk Assessment: Risk of Activity/Animal Food Combinations for Activities (Outside the Farm Definition) Conducted in a Facility Co-Located on a Farm (Animal Food)
Guidance
The FDA Salmonella Compliance Policy Guidance 690.800
The CPG
The FDA Report on the Use of Antimicrobial Drugs for Food -Producing Animals
The Report
Vitamin D Toxicity in Dogs by FDA
Vitamin D
Association of American Feed Control Officials
AAFCO
AAFCO Feed Inspector's Manual
Manual
Histamine and Pet Food
Histamine
Information About Animal Food Allergens
Allergens
Prerequisite programmes for food safety in the manufacture of food and feed for animals
Pas 222
Histamine and Pet Food (Science Paper)
Histamine
3. FSMA Final Rule On Produce Safety
Produce Safety
Coverage and Exemptions/Exclusions Flowchart
Flowchart
Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption: Guidance for Industry
Guidance
Sprout Safety Alliance
Alliance
The FY 2014-2016 Sprouts Microbiological Sampling Assignment - Summary Report - Sprouts By
U.S. Food & Drug Administration
Sprouts

The FDA Guide to Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry Guidance

Paving the the Road for the Produce Safety Rule Inspection
Produce Rule
The FDA Statement about Romaine Lettuce Investigation
Lettuce
4. FSMA Final Rule on Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals
FSVP
Recognition of Acceptable Unique Facility Identifier (UFI) for the Foreign Supplier Verification Programs Regulation: Guidance for Industry
Guidance
The Foreign Supplier Verification Program (FSVP) Manual Version 1.1
Voluntary Qualified Importer Program (News)
VQIP
Voluntary Qualified Importer Program
VQIP
The FDA Systems Recognition
Recognition
Am I Subject to Foreign Supplier Verification Program (FSVP)?
Flowchart
New Guidances for the FSVP
Guidance
Supplier Evaluation Resources
Resources
The FDA Strategy for the Safety of Imported Food
Strategy
Foreign Supplier Verification Programs for Importers of Food for Humans and Animals (FSVP) Regulation Records
Requirements
5. FSMA Final Rule for Mitigation Strategies to Protect Food Against Intentional AdulterationIA
DOES THE FINAL RULE ON INTENTIONAL ADULTERATION APPLY TO ME? Diagram 1 and 2
Diagrams
The FDA Food Defense Plan Builder Software (Version 2.00)
The Software
Guidance for Small Businesses
Guidance
The FDA Food Defense
Program

Mitigation Strategies to Protect Food Against Intentional Adulteration: Guidance for Industry
The FDA Guidance

AN OVERVIEW OF THE CARVER PLUS SHOCK METHOD FOR FOOD SECTOR VULNERABILITY ASSESSMENTS The FDA Site

The FDA Mitigation Strategies Database
Mitigation
The FDA Food Defense Program - Vulnerability Assessments and Key Activity Types
Key Activity Types
Food Defense Tools and Educational Materials
Food Defense
6. FSMA Final Rule on Sanitary Transportation of Human and Animal Food
Transportation
Waivers From Requirements of the Sanitary Transportation of Human and Animal Food Rule
Waiver
The FDA Online Course for Transportation
Course
7. FSMA Final Rule on Accredited Third-Party Certification
Certification
Guidance for Industry and FDA Staff:Third-Party Certification Body Accreditation for Food Safety Audits: Model Accreditation Standards
Guidance
The First Accreditation Body
Accreditation
Accredited Third-Party Certification Program
Program
The FDA Voluntary Qualified Importer Program (VQIP)
VQIP
Validation and Verification Resources (The Current Scientific and Technical Understanding)
( HACCP and FSMA)
The USDA FSIS Compliance Guideline
HACCP System Validation April 2015
Validation
The GOODSamples
Sampling
USDA HACCP Validation Resources
Validation
USDA Appendix A and Appendix B
Revised
Dr. Bruce Tompkins Paper
Validation
The FDA Hazard Analysis and Risk-Based Preventive Controls for Human Food:
Draft Guidance for Industry (Chapter 6 - Use of Heat Treatments as Process Control)
Validation
Validation and Verification: A Practical, Industry-Driven Framework Developed to Support the Requirements of the Food Safety Modernization Act (FSMA) of 2011
Validation
Validation and Verification (UC Davis)
Validation
Process Validation
The FoodSafety
Microbial Challenge Testing
Validation
Google Scholar and Scientific Literature
Validation
The FDA Food Code
Validation
The FDA Table of Foods and Hazards
Tables
The Food Allergens (FDA)
Allergens
Validation of Baking Process for Muffins (Science Paper)
Validation
The Food Defect Action Levels:
Levels of natural or unavoidable defects in foods that present no health hazards for humans
Verification
The Chemical Contaminants, Metals, Natural Toxins & Pesticides Guidance Documents & Regulations
Verification
ComBase Web site
Validation
Environmental Protection Agency Regulation of Pesticide Residues in Food
Tolerances
Tolerances and Exemptions for Pesticide Chemical Residues in Food (40 CFR Part 180)
Tolerances
The FDA Generally Recognized As Safe (GRAS) Substances
GRAS
Overview of Food Ingredients, Additives and Colors
Overview
The FDA Food Additive and Color Additive Status Lists
Lists
The FDA Food Additive Regulation - 21 CFR Parts 170 -190
Regulations
The FDA Color Additive Regulations 21 CFR Parts 70-82
Regulations
The FDA Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins
Bad Bug Book
Microbiological Methods and FDA Bacteriological Analytical Manuals
BAM
Laboratory Methods (FDA)
Laboratory
The FDA Pesticide Analytical Manual (PAM)
PAM
The CPG Sec. 555.425 Foods, Adulteration Involving Hard or Sharp Foreign Objects
The CPG
The FDA Science and Research (Food)
Science
USDA Microbiology Laboratory Guideline
Guideline
The Sterilizing Symbols (D, Z, F)
Symbols
USDA Pathogen Modeling Program (PMP) Online
PMP
Understanding Microbiological Sampling and Testing
USDA
Polymerase Chain Reaction (PCR)
PCR
Enzyme-Linked Immunosorbent Assay (ELISA)
ELISA
The FDA's Regulation of Plant and Animal Biotechnology Products
Genome Editing
The FDA Plant and Animal Biotechnology Innovation Action Plan
Biotechnology
The Clustered Regularly Interspaced Short Palindrome Repeats (CRISPR)/Cas9(CRISPR-Associated9)
Genome Editing
The Food Product Dating
USDA
The FDA Food Sampling Program
Sampling
The FDAGuidance for Industry:Action Levels for Deleterious and Poisonous Substances in Human Food and Animal Feed
The Guidance
Hazard Analysis and Critical Control Point (HACCP) and Food Safety Plan
(Resources)
National Advisory Committee on Microbiological Criteria for Foods
Hazard Analysis And Critical Control Point (HACCP) Principles And Application Guidelines
Guidelines
Codex General Principles of Food Hygiene
HACCP
The FDA Foods and Hazards Tables
Tables
The FDA Seafood HACCP Regulations (21 CFR Part 123)
Seafood
Seafood HACCP Alliance - HACCP Models and Resources
Models
The FDA Juice HACCP Regulation (21 CFR 120)
Juice HACCP
The Dairy Grade A Voluntary HACCP
HACCP
The USDA Meat and Poultry HACCP Regulations (9 CFR Part 417 Page 621)
USDA
The USDA Generic HACCP Models
Models
HACCP for Shelf-Stable Process (USDA)
Shelf-Stable
GENERIC HACCP MODEL FOR Heat Treated, Shelf-Stable (USDA)
Shelf-Stable
FSIS MICROBIOLOGICAL HAZARD IDENTIFICATION GUIDE FOR MEAT AND POULTRY COMPONENTS OF PRODUCTS PRODUCED BY VERY SMALL PLANTS
Lard
SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OF MEAT, POULTRY, AND EGG PRODUCTS
USDA
The Processes Eggs HACCP Plan
HACCP
The Shell Eggs from Farm to Table
USDA
The California State HACCP Requirements (the California Department of Public Health)
The CDPH
The California Retail Code - Article 5 Page 154 - HACCP
State HACCP
The FDA Food Code - 2017
The Food Code
Retail and Food Service HACCP (FDA)
HACCP
Microbiological Risk Assessment of Raw Cow Milk
Milk
The Implementation of HACCP Management System in a Chocolate Ice Cream Plant
Ice Cream
Food Safety Plan for Ice Cream
Plan
Links to HACCP Plan for Ice Cream
Ice Cream
HACCP Plan For Green Tea
Green Tea
Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers (LACF) ,
Acidified Foods, the Food Safety Modernization Act (FSMA) and HACCP
Establishment Registration and Process Filing for Acidified and Low-Acid Canned Foods (LACF)
Regulations
Electronic Code of Federal Regulations (21 CFR Part 117.5 - FDA Preventive Controls for Human Food Rule)
Regulation
Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers (LACF) and FSMA
LACF and FSMA
Bacteriological; Analytical Manual (BAM) - Chapter 21A - Examination of Canned Foods
BAM
The Sterilizing Symbols (D, Z, F)
Symbols
Packaging and Food Contact Substances (FCS) (FDA)
Packaging
The Ingredients and Packaging (FDA)
Packaging
Shelf -Stable Food Safety
USDA
HACCP for Shelf-Stable Process
USDA
9 CFR Part 318, Subpart G - Canning and Canned Products
USDA
The U.S. Regulations for Canned Food
Information
The California Cannery Inspection Program
The Program
The FDA Dietary Supplements
The FDA Web site about Dietary Supplements
The Site
The FDA Dietary Supplement and The FDA Food Safety Modernization Act (FSMA)
Overlap
The Dietary Supplement Health and Education Act of 1994
The DSHEA
The Current Good Manufacturing Practice in Manufacturing, Packaging, Labeling, or Holding Operations for Dietary Supplement
Part 111
The FDA 101: Dietary Supplement
101
Smartphones, Sensors, APPs and Food and Feed Safety
Smartphone Analyzers for On-Site Testing of Food Quality and Safety (European Union, EU)
FoodSmartphone
Smarphone Apps That Enhance Food Safety
Food Safety Apps
Determining Food Contaminants with Smartphone
Testing
How Can We Test Food Safety with Smartphones?
Test
Scientists Using Smartphones to Detect Bacteria
Bacteria Detection
Images of Smartphone Used in Food Safety
Images
Food Safety Apps by USDA
Apps
Apps for Food Safety Professionals
APPs
The Food Safety Apps Company
APPs
Common Food Safety Hazards and Sensors
Sensors
Radio Frequency Identification (RFID) and Food Safety
RFID
Top 10 Microscope APPs
Microscope
Top 10 Best Smartphone Microscopes in 2019
Microscopes
International Food Safety Organizations and Agencies
The United Nations Codex Alimentarius
Codex
The United Nations World Health Organization
WHO
Canadian Food Inspection Agency
CFIA
European Union Food Safety Authority
EFSA
New Zealand Food Safety
New Zealand
Food Standards Australia & New Zealand
Standards
Food Safety Standards (Australia only)
Australia
Food Safety, Food Hygiene, Personal Hygiene and Personal Health (videos and other sources)
USDA Food Safety Videos
Videos
Government Food Safety Site
Food Safety
Good Manufacturing Practices Video
GMP
Good Manufacturing Practices Video (2)
GMP
Iowa State University Employee Training Videos
Videos
Good Food Hygiene
Video
Food Safety Training Video
Video
FDA Resources for Employee Health and Personal Hygiene (Interactive Disk)
FDA
USDA Educational Materials Available for Download
USDA
Food Safety Training (Video)
ServSafe
Food Safety Training Videos
Videos
The Food Safety Training Institute
Training

Safety of of Fresh Cut and Raw Fruits and Vegetables and Applicapable Regulations

The Food Safety Modernization Act (FSMA)
FSMA
The FSMA Produce Safety Rule
Produce Rule
The Produce Safety Alliance (Cornell University)
PSA
PSA, USDA, FDA and FSMA
Alliance
The Commodity Specific Food Safety Guideline for Lettuce and Leafy Greens Supply Chain
Lettuce
Selected Sections of Food Safety Plan for Broccoli, Carrot and Pecan Salad
FSP
The Outbreak Investigation of E. coli O157:H7 in Lettuce
E. coli
The FDA Draft Guidance for the Control of Listeria monocytogenes in Ready-to-Eat Foods
Guidance
Generic HACCP Models for Fresh Cut Vegetables By Canadian Government
Models
United Fresh Produce AssociationUnited
The FDA Guidance Related to Safety for Fresh Cut Fruit and Vegetables
FDA
A Chapter on Fresh Produce Safety
Produce Safety
What to Expect from Fresh Cut Produce Processors
Expectation
USDA Produce Safety Site
USDA
Introduction to Using EPA-Labeled Sanitizers
Sanitizers
The EPA Food Contact Sanitizing Solution Models
FCSSM
The EPA Water Safety Rules
EPA
The FDA and USDA Regulation of Ozone Use
USDA and FDA
FDA Regulation of Ozone Use
Ozone
Ozone Treatment of Fresh Fruits and Vegetables
Ozonation
Auditing, Auditors and Standards
International Organization for Standardization - ISO
ISO
Global Food Safety Inititive (GFSI)
GFSI
British Retail Consortium (BRCGS) - GFSI Benchmarked
BRCGS
CanadaGAP Program - GFSI Benchmarked
CanadaGAP
Food Safety Management System 22000 (FSSC 22000) - GFSI Benchmarked
FSSC 22000
Global Aquiculture Alliance - GFSI Benchmarked
GAA
GlobalG.A.P. (Good Agricultural Practices) GFSI-Benchmarked
GLOBAL.G.A.P.
Global Red Meat Standard (GRMS) - GFSI-Benchmarked
GRMS
International Featured Standards (IFS) - GFSI-Benchmarked
IFS
Safe Quality Food (SQF) - GFSI-Benchmarked
SQF
PrimusGFS - GFSI Benchmarked - GFSI - Benchmarked
PrimusGFS
Japan Food Safety Management Association (JFSM) - GFSI Benchmarked
JFSM
Japan GAP Foundation - GFSI Benchmarked
ASIAGAP
USDA Agriculture Marketing Service - Government Certification Program
AMS
Canadian Grain Commission - Government Certification Program
CGC
China HACCP - Government Certification Program
China HACCP
FSMA Human Food Audit Checklist - Iowa State University Extension and Outreach -
Department of Food Science and Human Nutrition
Auditing
Validation of Environmental Pathogen Control Programs (Validation of Efficacy)
and
Verification of Environmental Monitoring Programs (Verification of Compliance)
(Links Below)
Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry: Draft Guidance
Guidance
FDA Testing Methodology for Listeria species or L. monocytogenes in Environmental Samples
FDA
FDA BAM - Detection and Enumeration of Lysteria Monocytogenes
FDA BAM

FSMA Proposed Rule on Laboratory Accreditation
Laboratories

Understanding the Rules of Life: Microbiome Theory and Mechanisms (URoL:MTM)
NSF

Salmonella Control Guideline
AFIA
CONTROL OF SALMONELLA IN LOW-MOISTURE FOODS
GMA
The FDA Microbiological Surveillance Sampling
Sampling
FDA Sampling Program
Sampling
FDA Sampling Schedule
Sampling
Risk-Based Sampling: Perspective from CFSAN, USA
Sampling
Guidance on Choosing a Sampling Design for Environmental Data Collection
EPA
Environmental Sampling in Food Facilities
Sampling
Environmental Monitoring in the Age of FSMA
Monitoring
FSIS Compliance Guideline: Controlling Listeria monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products
Guidance
FSIS Listeria Guideline: Listeria Control Program: Testing for Lm or an Indicator Organism
Listeria
FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A June 2017
Salmonella
Pathogen Reduction – Salmonella and Campylobacter Performance Standards Verification Testing
USDA FSIS
Environmental Monitoring - UC Davis Site
UC Davis
CONTROL OF SALMONELLA IN LOW-MOISTURE FOODS
GMA
Principles For Pathogen Cross-Contamination Prevention (Zoning Preventive Control) and Zoning Verification Activities – Environmental Monitoring
GMA
Presence and Persistance of Salmonella in Dry Condirions
Article
Efective Testing Components of An Environmental Monitoring Program
Neogen
GUIDANCE ON ENVIRONMENTAL MONITORING AND CONTROL OF LISTERIA FOR THE FRESH PRODUCE INDUSTRY
Guidance
Environmental Program "Best Practices"
Best Practices
What are Indicator Bacteria?
Indicators
Bacteria: Indicators of Potential Pathogens Submerged Aquatic Vegetation • Other Living Organisms
EPA
READY-TO-EAT SEAFOOD PATHOGEN CONTROL MANUAL (Listeria monocytogenes and Salmonella spp.) READY-TO-EAT WORKING GROUP of the National Fisheries Institute
Seafood
Pathogen Environmental Monitoring Program (PEM)
ABC
A Guide to Environmental Microbiological Testing for the Food Industry
Testing
Ready-to-Eat Seafood Pathogen Pathogen Manual (Listeria monocytogenes and Salmonella spp.) - National Fishery Institute
NFI
Food Safety Solutions
Neogen

FDA Continues Enforcement Discretion Policy Relevant to Certain Co-Manufacturers under FSMA
Policy

Liqid Ozone
Jenfitch
Writing Allegen Control Programd under HACCP, FSMA,and other Food Safety Plans
(Links Below)
Food Allergen (by FDA)
Allergens

The FDA Guidance for Industry: Questions and Answers Regarding Food Allergens (Edition 4)
Guidelence

Food Allergies: What You Need to Know
FDA
University of Nebraska -Lincoln - Food Allergy Research and Resource Program (FARRP)
FARRP
 
 
 
 

Hurdle Technologies (Chemical, Physucal and Biological Methods Used to Control Microorganisoms) (Links Below)

What Are Antimicrobila Pesticides?
EPA
Selected EPA-Registered Disinfectants
EPA
Food Contact Sanitizing Solutions Model (FCSSM)
EPA
Use of Disinfectants and Sanitizers in Heating, Ventalation, Air Conditionon, and Refrigeration Systems
EPA
List A: Antimicrobial Products Registered wit the EPA as Sterilizers
EPA
Introduction to Selecting an EPA-Labeled Sanitizer (Produce Safety Alliance)
PSA
Allowed Detergents and Sanitizers for Food Contact Surfaces and Equipment in Organic Operations
USDA
 
 
 
The FDA Regulations and HEMP
Hemp Production and the 2018 Farm Bill
The Bill

What You Need to Know (And What We’re Working to Find Out) About Products Containing Cannabis or Cannabis-derived Compounds, Including CBD (By FDA)
CBD

Remarks at the National Industrial Hemp Council 2019 Hemp Business Summit
Summit

FDA Regulation of Cannabis and Cannabis-Derived Products, Including Cannabidiol (CBD)
Regulation

 
 
 
 
FDA Ingredients and Packaging Terms
Terms
The FDA Retail Food Protection
Retail
American Feed Industry Association
AFIA
American Association of Feed Control Officials
AAFCO
Guidance for Industry: FDA's Voluntary Qualified Importer Program (VQIP)
Guidance
Veterinary Feed Directive Drugs
VFDD
The United States Environmental Protection Agency (EPA) and Pesticides
Pesticides
The Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
Guidance
FDA Extends Certain FSMA Compliance Dates; Issues Draft Guidance
Compliance
FDA Issues Draft Guidances under the FDA Food Safety Modernization Act for Animal Foods and the Classification of Activities for Farms and Facilities
Guidances
The Federal Food Drug and Cosmetic Act
The Act
Part 11 Electronic Records, Electronic Signatures
Part 11
The Current Good Manufacturing Practices in Manufacturing, Packaging, Labeling or Holding Operations for Dietary Supplements
Guidance
The Final Environmental Impact Statement by Produce Rule
EIS
Facility Registration Final Rule
Registration
FDA Draft Guidance for Qualified Facilities (Human and Animal Foods)
Guidance
FDA Qualified Facility Attestation Form Guidance
Attestation
FDA International Comparability Assessment Tool
ICAT
ICAT and Various Countries
Comparison
The Food Allergen Labeling and Consumer Protection Act
(FALCPA)
FALCPA Questions and Answers by FDA
FDA Q&A
The Food Allergen Labeling and Consumer Protection Act of 2004
FALCPA
National Institute of Allergy and Infectious Disease
NIAID
Food Safety Principles and Personal Hygiene
Food Safety
GENERAL PRINCIPLES OF FOOD HYGIENE (Codex Alimentarius) CAC/RCP 1-1969
Codex
Food Allergy Research & Resource Program
FARRP
International Commission on Microbiological Specifications for Foods
ICMSF
National Conference on Interstate Milk Shipments
NCIMS
Hazards and Controls Guide for Dairy Foods HACCP
Dairy HACCP
Meat and Poultry Hazards and Controls Guide
Food Safety and Inspection Service United States Department of Agriculture September 2005
Guidance
FDA Fish and Fishery Products Hazards and Controls Guidance - Fourth Edition
Guidance
HACCP Seafood Models
Models
FDA Produce & Plant Products Guidance Documents & Regulatory Information
Guidance
USDA Guidebook For The Preparation Of HACCP Plans
Guide
The FDA Food Safety Modernization ACT (FSMA) and FSPCA Technical Assistance Networks (TAN)
FSMA TAN
USDA HACCP-Based Standard Operating Procedures (SOPs)
SOPs
FDA Guidance for Facility Registration
Guidance
Food Safety and Inspection Service -United States Department of Agriculture Generic HACCP Models
Models
FDA Juice HACCP Regulation - CFR - Code of Federal Regulations Title 21 Section 120
Juice HACCP
FDA Seafood HACCP Regulation - CFR - Code of Federal Regulations Title 21 Section 123
Seafood HACCP
USDA Meat and Poultry Regulation - CFR - Code of Federal Regulation Title 9 Section 417
Meat and Poultry
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
Retail HACCP
Model HACCP Plan for Seafood By National Seafood Alliance
Seafood HACCP
FDA Bad Bug Book : Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins
Bad Bug Book
Evaluation & Definition of Potentially Hazardous Foods By FDA
PHF/TCS
Bacteriological Analytical Manual (BAM) By FDA
BAM
FDA-iRISK® 2.0: A Comparative Risk Assessment Tool
iRISK
Brief Introduction to Risk Analysis
Risk Analysis
Archived BAM Method: Rapid Methods for Detecting Foodborne Pathogens
Rapid BAM
USDA Microbiology Laboratory Guidebook
Guidebook
USDA Laboratories, Procedures, Guidebooks and Methods
USDA
AOAC International (previous name Association of Official Analytical Chemists)
AOAC
Indicator Organisms By the U.S. Environmental Protection Agencies (EPA)
Indicators
Total Coliform Rule by the U.S. Environmental Protection Agencies (EPA)
Total Coliform
Microbiological Risk Assessment (MRA) Tools, Methods, and Approaches for Water Media By EPA
Risk Assessment
Water Quality Standards for Surface Water by EPA
Standards
FDA Strategies for Regulatory Science
Science & Research
Food and Drug Administration Food Code
Food Code
USDA Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products
Appendix A & B
USDA FSIS Directive RECALL OF MEAT AND POULTRY PRODUCTS
Directive 8080.1
FDA Guidance for Recall
Recall
FDA Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
Guidance
Bruce Tompkin Ph.D. - Armour Swift-Eckrich
Report
HACCP Guide for Spices & Seasonings
ASTA
Guidance from the American Spice Trade Association
Guidance
HACCP Generic Model for Ready-To-Eat Fresh-Cut Vegetables by Canadian Food Inspection Agency
HACCP Mode
Canadian Food Inspection Agency
CFIA
USDA Meat and Poultry Products Hazards and Control Guides
Guide
American Society for Testing and Materials
ASTM
Underwriter Lab
UL
Methods for Rapid Detection of Foodborne Pathogens
Rapid Detection
Rapid Polymerase Chain Reactions
PCR
Hurdle Technology
Hurdle Technology (Google)
Hurdle Technology
The United States Centers for Disease Control and Prevention
CDC
The United States Public Health Services
USPHS
The Gateway to Federal Food Safety Information
foodsafety.gov
The United States Environmental Protection Agency
EPA
The World Health Organization
WHO
The Food Safety Modernization Act of 2011
FSMA
CODEX ALIMENTARIUS International Food Standards
Codex Alimentarius
National Advisory Committee on Microbiological Criteria for Foods
NACMCF
The Conference for Food Protection
CFP
American National Standards Institute
ANSI
National Institute of Standards and Technology
NIST
Global Food Safety Initiative
GFSI
National Academy of Sciences
NAS
How to Recognize Peer-Reviewed Journals
Peer-Reviewed
What is a scholarly journal?
Peer-Reviewed
Guidelines for Ensuring and Maximizing the Quality, Objectivity, Utility, and Integrity of Information Disseminated by Federal Agencies;
Peer-Reviewed
American Journal of Microbiology
Peer-Reviewed
Bacteriological Analytical Manual
FDA
Federal Food, Drug and Cosmetic Act
FD & C Act
Juice HACCP Regulation and Guidance
Juice HACCP
NOAA Seafood Inspection Program
NOAA
International Association for Food Protection
IAFP
United Fresh Produce Association
United Fresh
National Confectioners Association HACCP
NCA
NCA Best Practice: Hazard Analysis Critical Control Point (HACCP)
NCA
An overview of encapsulation technologies for food applications
Encapsulation
Food Safety Alliance for Packaging - HACCP
FSAP
Institute of Packaging Professionals
IOPP
American Peanut Shellers Association
APSA
FSPCA Online Book and Microsoft World Templates
Book and Templates
Resources