All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

The Most Comprehensive Information Center for all HACCP and FSMA Systems, Food Microbiology and Chemistry, Food Environmental Microbiology, Food Packaging Science, Allergens and other Chemical Hazards and their Controls.

The Following Links Are to the Hazard Analysis and Critical Control Point
(HACCP) Information (Basic and Advanced)

Link to HACCP Principles and Application Guidelines By the National Advisory Committee on Microbiological Committee for Foods

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION By Codex Alimentarius Commission

What is Codex Alimentarius?

Codex Alimentarius International Food Standards

Codex Alimentarius Guidelines

Codex Alimentarius Standards

“CODEX-HACCP ” Version 2020

USDA FSIS Meat, Poultry and Egg HACCP

USDA FSIS Meat and Poultry Hazards and Controls Guide

Generic HACCP Models from USDA/FSIS

USDA FSIS Egg Products Hazards and Controls Guide

USDA FSIS Compliance Guideline
HACCP System Validation 2015

HACCP System Validation:
Presentation By USDA

USDA Validation Resources

The FDA Validation Sources – Chapter 4 and 6 and Appendices 1, 2 and 3

The FDA Appendix 1 tables : Potential Hazards for Foods and Processes

Validation of the baking process as a kill-step for controlling Salmonella in muffins

Validation and Verification: A Practical,
Industry-driven Framework Developed to
Support the Requirements of the Food
Safety Modernization Act (FSMA) of 2011

The Sterilizing Symbols By FDA:
D value, F value and Z value

Food Safety Systems:
Prerequisite Programs and Validation
Michigan State University

FDA Fruit and Juice HACCP

FDA Juice Hazards and Control Guide

FDA Seafood HACCP

FDA Retail and Food Service HACCP

Dairy Voluntary Grade A HACCP