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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Draft Guidance
The FSMA Rules and Guidances for Industry and Others
Guidances
Table of Potential Hazards
Appedix 1
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Draft Guidance for Industry: Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing FSMA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 Modenization Act (Guidance)
Seafood HACCP
Juice HACCP and the Food Safety Modenization Act
Juice HACCP
Low-Acid Food and the Food Safety Modernization Act
Low-Acid Food
Packaging & Food Contact Substances (FCS)
FCS
The FDA Food Safety Plan Builder
Builder
Labelling for Sesame Allergies
Update
The FDA Compliance Update
Allergies
The FDA Food Guidance Documents
Guidances
2. FSMA Final Rule for Preventive Controls for Animal Food
PCAF
The FDA Guidance for Industry (Animal Food)
Guidance
The FDA Current Good Manufaturing 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 Polcy Guidance 690.800
The CPG
The FDA Report on the Use of Antimicrobial Drugs for the Food Producing Animals
The Report
Association of American Feed Control Officials
AAFCO
AAFCO Feed Inspector's Manual
Manual
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 214-216 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 Iductry
Guidance

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
5. FSMA Final Rule for Mitigation Strategies to Protect Food Against Intentional AdulterationIntentional Aduatration
DOES THE FINAL RULE ON INTENTIONAL ADULTERATION APPLY TO ME? Diagram 1 and 2
Diagrams
The FDA Food Defense Plan Builder
Builder
Guidance for Small Businesses
Guidance
The FDA Food Defense
Program

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

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 Avtivity Types
Key Activity Types
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
Validation and Verification Resources (The Current Scientific and Technical Understanding)
( HACCP and FSMA)
The USDA FSIS Compliance Guideline
HACCP System Validation April 2015
Validation
USDA HACCP Validation Resources
Validation
USDA HACCP Validation Web Page
Validation
USDA Appendix A and Appendix B
Validation
Dr. Bruce Tompkin 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 Literatures
Validation
The FDA Food Code
Validation
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 Website
Validation
Environmenta Protection Agency Regulation of Pesiticide Residues on 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 Hanbook of Foodbone Pathogenic Microrganisms and Natural Toxins
Bad Bug Book
Microbiological Methods and FDA Bacteriological Analytical Manuals
BAM
Labratory Mehods (FDA)
Labratory
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 Labratory Guideline
Guideline
USDA Pathogen Modeling Program (PMP) Online
PMP
Polymerase Chain Reaction (PCR)
PCR
Enzyme-Linked Immunosorbent Assay (ELISA)
ELISA
The FDA's Regulation of Plant and Animal Biotechnoly Products
Genome Editing
The Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)/Cas9(CRISPR-Associated9)
Genome Editing
The Food Product Dating
USDA
The FDA Food Sampling Program
Sampling
Hazard Analysis and Critical Control Point (HACCP)
(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 Regulstion (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
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 Calfornia 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 Asssessment of Raw Cow Milk
Milk
The Implementation of HACCP Management System in a Chocolate Ice Cream Plant
Ice Cream
Thermally Processed Low-Acid Foods Packaged in Hermatically Sealed Containers (LACF) ,
Acidified Foods, the Food Safety Modernization Act (FSMA) and HACCP
Estanlishment 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 Hermatically Sealed Containers (LACF) and FSMA
LACF and FSMA
Bacteriologica; Analytical Manual (BAM) - Chapter 21A - Examination of Canned Foods
BAM
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
 
FDA Ingredients and Packaging Terms
Terms
American Feed Industry Association
AFIA
Ammerican Association of Feed Control Officials
AAFCO
Guidance for Industry: FDA's Voluntary Qualified Importer Program (VQIP)
Guidance
FSMA FDA Accreditation of Third-Party Certification Bodies to Conduct Food Safety Audit and to Issue Certifications
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, Electronoc Signtures
Part 11
The Current Good Manufacturing Practices in Manufacturing, Packaging, Labelling or Holding Operations for Dietary Suppliments
Dietary Suppliments http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/DietarySupplements/ucm238182.htm
The Current Good Manufacturing Practices in Manufacturing, Packaging, Labelling or Holding Operations for Dietary Suppliments
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 Contries
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 1204
FALCPA
National Institute of Allergy and Infectious Disease
NIAID
Food Safety Principles and Personal Heigyne
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 Modenization ACT (FSMA) and FSPCA Tecnical 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-iRISKĀ® 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 (refereed) 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