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Animal Sciences Department

Animal Sciences Department

HACCP - safe handling of raw meat

Information for Meat Processors

Looking for Hazard Analysis and Critical Control Points (HACCP) Training? Visit our HACCP Training page.

  • 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
    • 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
    • Small and Very Small Plant Guidance 
    • FSIS Compliance Guideline HACCP Systems Validation, April 2015
    • USDA Significant Guidance Documents

    Publications

    • Food Safety Magazine
    • Large Slaughter Facility
    • Small Slaughter Facility
  • 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

    • University of Wisconsin

    Sanitation Standard Operating Procedures

    • Food Safety Inspection Service
    • University of Wisconsin
  • HACCP Resources

    HACCP Information

    • Eight Key Sanitation Conditions & Practices
    • USDA's How to Develop a HACCP Plan

    HACCP Work Sheets

    • Hazard Analysis
    • Critical Control Points
    • HACCP Master Sheet

    HACCP Lectures

    • Introduction To HACCP
    • HACCP Preliminary Task
    • HACCP Prerequisite Programs
    • Food Hazards
    • Hazard Analysis: Principle 1
    • Critical Control Points, Principle 2
    • Critical Limits, Principle 3
    • Monitoring, Principle 4
    • Corrective Actions, Principle 5
    • Verification, Principle 6
    • Record Keeping Principle 7
  • Small Plant News

    Small Plant News
    The newsletter and guidebooks are written for small and very small federal- and state-inspected establishment owners and operators who produce meat, poultry and egg products. Get help, in plain language, translating FSIS rules and regulations into daily operational practices

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Department of Animal Sciences
P.O. Box 110910, Gainesville, FL 32611-0910
(352) 392-1981

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