HACCP

HACCP or Hazard Analysis and Critical Control Point is a process that has been established for juice, meat, poultry and seafood processing in order to prevent foodborne illness. This section provides resources in each of these areas and also includes resources for foodservice and retail.

USDA. Food Safety and Inspection Service.

The implementation of Hazard Analysis and Critical Control Point (HACCP) and FSIS' laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply.

DHHS. Food and Drug Administration.

Contains a variety of links to HACCP resources. Includes basic HACCP background information as well as resources related to food safety management for retailers and federal regulations for the juice and seafood industries.

USDA. Food Safety and Inspection Service.

A set of side-by-side documents discussing definitions, principles, and procedures of the FSIS, FDA, National Advisory Committee on Microbiological Criteria for Food, and the Codex Alimentarius Commission's HACCP procedures.