Preventive Food Safety Systems

This section contains resources for preventive food safety systems such as Hazard Analysis Critical Control Point (HACCP) and the necessity to establish a process juice, meat, poultry and seafood processing in order to prevent foodborne illness.
Books and Materials on Preventive Food Safety Systems in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for resources available to persons interested in information on preventive food safety systems.

Search AGRICOLA for resources

ARS Publications - HACCP

Agricultural Research Service (United States Department of Agriculture).

Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with hazard analysis critical control points (HACCP).

Search ARS for publications

Food Safety and Inspection Service (United States Department of Health and Human Services).

An online resource page developed and maintained by the Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), that outlines official guidance and procedures related to Hazard Analysis and Critical Control Points (HACCP).

Food and Drug Administration (United States Department of Health and Human Services).

Contains a variety of links to Hazard Analysis Critical Control Point (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.

MIchigan State University

The goal of this document is to identify the various prerequisite programs and explain their purpose. especially with regards to Hazard Analysis and Critical Control Points (HACCP).