Hazard Analysis and Critical Control Points

Basic HACCP Training Schedule

This program is designed to provide the attendees with a working knowledge of HACCP and its supporting programs. The information will be presented by certified instructors in short, concise lectures. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique. Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program.

Upcoming HACCP Training Classes

Tuesday, August 13^th and Wednesday, August 14^th
University of Florida
South Beef Teaching Unit
3721 SW 23rd Street
Gainesville, FL, 32608

• HACCP Resources

  HACCP Information

  • Eight Key Sanitation Conditions & Practices (.pdf 95KB)
  • USDA's How to Develop a HACCP Plan (.pdf 266KB)

  HACCP Work Sheets

  • Hazard Analysis (.pdf 86KB)
  • Critical Control Points (.pdf 14KB)
  • HACCP Master Sheet (.pdf 12KB)

  HACCP Lectures

  • Introduction To HACCP (.pdf 406KB)
  • HACCP Preliminary Task (.pdf 240KB)
  • HACCP Prerequisite Programs (.pdf 589KB)
  • Food Hazards (.pdf 519KB)
  • Hazard Analysis: Principle 1 (.pdf 400KB)
  • Critical Control Points, Principle 2 (.pdf 234KB)
  • Critical Limits, Principle 3 (.pdf 530KB)
  • Monitoring, Principle 4 (.pdf 343KB)
  • Corrective Actions, Principle 5 (.pdf 465KB)
  • Verification, Principle 6(.pdf 378KB)
  • Record Keeping Principle 7 (.pdf 210KB)
• HACCP Information

  HACCP Information

  The following websites have been assembled as a resource for those wishing to implement HACCP in their establishments or for those who are currently under regulatory HACCP (All Federally Inspected Meat Facilities).

  • Southeastern Meat Association
  • American Association of Meat Processors
  • Meat Myth Crusher
  • American Meat Institute
  • Center for Disease Control (CDC)
  • International HACCP Alliance
    
    • Food Safety References/Resources
    • Training Programs

  United States Department of Agriculture (USDA)

  • Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products

  Publications

  • Food Safety Magazine
  • Large Slaughter Facility (.pdf 158KB)
  • Small Slaughter Facility (.pdf 175KB)
• HACCP Links

  USDA Grant of Inspection Application

  • Information on Applying for a Grant of Inspection
  • Application form
  • Food Safety Modernization Act (FSMA)

  University of Florida HACCP Publications

  • An Overview of HACCP
  • Juice HACCP
  • The Juice HACCP Program: An Overview
  • Beef Quality Assurance
  • A Reference Guide for Foodborne Pathogens
  • General Overview of the Causative Agents of Foodborne Illness
  • Basic Elements of a Sanitation Program for Food Processing and Food Handling
  • Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
  • Preventing Foodborne Illness Associated with Clostridium perfringens
  • Preventing Foodborne Illness: Bacillus cereus

  Seven Principles of HACCP

  • Hazard Analysis
  • Determining Critical Control Points
  • Establishing Critical Limits
  • Monitoring Critical Control Points
  • Establish Corrective Actions
  • Establish Verification Procedures
  • Record-keeping and Documentation

  Resources

  • Microbial Guide for Meat and Poultry
  • Freezing: An Underutilized Food Safety Technology
  • Bacteria Growth While Thawing Chicken and Ground Beef
  • Listeria monocytognes on Food Products
  • Developing Validated Time-Temperature Thermal Processing Guidelines for Ready-To-Eat Deli Meat and Poultry Product
  • Bad Bug Book (FDA)
  • ComBase predictive models for microbial growth and lethality

  HACCP Assistance Links

  • Center for Disease Control
  • Government Food Safety Information
  • USDA-FSIS Small and Very Small Establishment HACCP
  • Generic HACCP Models from USDA/FSI
  • Food Safety Magazine

  Other University's HACCP Information

  • Iowa State University
  • University of Wisconsin

  Sanitation Standard Operating Procedures

  • Food Safety Inspection Service
  • University of Wisconsin

Contact Us

DR. JASON SCHEFFLER
Associate Professor
jmscheff@ufl.edu

DR. CHAD CARR
Associate Professor
chadcarr@ufl.edu