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National Agricultural Library (United States Department of Agriculture).
Searchable database for resources available to persons interested in information on preventive food safety systems.
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).
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.
Iowa State University.
Provide resources for the development of Hazard Analysis Critical Control Point (HACCP) programs in Foodservice establishments and meat processing facilities.
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).
International Life Sciences Institute.
In this third edition of the monograph, the quantitative aspects of Hazard Analysis Critical Control Point (HACCP) have been given more importance in relation to the concept of validation of HACCP elements as well as regarding the concept of Food Safety Objectives (FSO) currently discussed by the Codex Alimentarius.
Food and Agriculture Organization; World Health Organization (United Nations).
This document provides guidance to governments and relevant stakeholders and proposes the development of national Hazard Analysis Critical Control Point (HACCP) strategies to include the implementation of HACCP systems in small food businesses.