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Information for Meat Processors
Looking for Hazard Analysis and Critical Control Points (HACCP) Training? Visit our HACCP Training page.
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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
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
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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
Sanitation Standard Operating Procedures
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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)
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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