Meat and Poultry HACCP

Provides Hazard Analysis Critical Control Point (HACCP) resources for meat and poultry processing plants such as training materials, implementation guidelines, HACCP plans, supporting documentation materials, and more.
Books and Materials on Meat and Poultry HACCP in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for Hazard Analysis Critical Control Point (HACCP) resources available to persons interested in information on meat and poultry processing.

Search AGRICOLA for resources

Economic Research Service (United States Department of Agriculture).

Questions and responses of a survey that targeted meat slaughter and processing plant respondents about Hazard Analysis Critical Control Point (HACCP)costs and food safety technologies.

Food Safety and Inspection Service (United States Department of Agriculture).

An online resource developed and maintained by the Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), that showcases Hazard Analysis Critical Control Point (HACCP) information related to guidelines and models for specific categories of meat and poultry products which include raw, grounded, mechanically separated, thermally processed, irradiated, and shelf-stable.

Food Safety and Inspection Service (United States Department of Agriculture).

An online resource developed and maintained by the Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), includes compliance assistance, common questions, education and training materials, Hazard Analysis Critical Control Point (HACCP) directories and resources for small plants.

Texas A&M University Extension.

Contains templates and examples of Hazard Analysis Critical Control Point (HACCP) Plans. Also includes guidance documents.

University of Nebraska Cooperative Extension.

Contains basic Hazard Analysis Critical Control Point (HACCP)-related information. Includes model Standard Operating Procedure (SOP) programs, HACCP plans, HACCP forms, and helpful HACCP presentations.