The Hazard Analysis and Critical Control Point (HACCP) method is, by definition, focused on identifying hazards which might result in consumers receiving harmful food products. HACCP was first utilized by the Pillsbury Company in 1959 to produce foods for the US space program. Since that time, HACCP has gained wide acceptance as the state-of-the-art control method for preventing biological, chemical and physical hazards from entering the human food distribution chain.
HACCP definitions and principles are based on the U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP System Guide. This guide is intended to assist food processors to prepare and manage a HACCP program tailored to their products, raw materials and processes.
The NACMCF Guide defines 7 Principles which are applied in sequence as follows:
The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) have promulgated regulations requiring the use of HACCP in the seafood, red meat and poultry industries. The FDA's seafood HACCP regulation was finalized in January 1996 while the FSIS final HACCP regulation is pending.
Recent HACCP Updates; Agencies and Programs; Government Information Locator Service; USDA Program Mission.
FDA Overview; Food Additives, Pesticides and Chemical Contaminates; Foodborne Illnesses; Bad Bug Book; Imports/Exports/Inspection and HACCP; Press Releases; Seafood; E-Mail and Phone Numbers; Other FDA Internet Sites.
Collections of articles relating to HACCP in food related industries
AgriWeb Canada; Agriculture and Agri-Food Canada; List of Publications; News From AAFC; Biotechnology; Inspection; Regulations; Research; Nutrition; Food Labeling.
Canadian HACCP Implementation Manual; FDA Seafood Hazard Guide; Generic HACCP Models (future); National Food Safety Data; Total HACCP Computer Software Information; ISO 9000.
List of HACCP Courses; Journals, References; Consultants.
Diseases; Health Risks; Prevention Guidelines and Statistics; Traveler's Health; Morbidity and Mortality Weekly Report; Publications; Products and Subscription Services.
World Health Report; Weekly Epidemiological Report; Publications; Statistical Information System.
Food Science and Technology; Related Food Science Information.
General Food Handling Information.
Recent activities concerning the Pathogen Reduction/HACCP Regulation and other HACCP related activities.
Immediate access to the Federal Register and the FSIS Pathogen Reduction/HACCP Regulation.
The above listing of Interesting internet sites was obtained from Bob Savage, President, Food Safety/HACCP Consulting, 4022 Nicholas Court, Faixfax, VA, 22033, E-Mail firstname.lastname@example.org, Fax (703)385-9175.
HACCP Software and Services; doHACCP and doHACCP for Windows; Thermal Process Analysis Software and Services.