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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.
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).
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).
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 Georgia Cooperative Extension Service.
A paper that covers the prerequisites and principles of Hazard Analysis Critical Control Point (HACCP). Includes a sample Hazard analysis worksheet and process flow chart.
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.