Information for Meat Processors

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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
    
    • 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
• 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)
• 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