Sources of Information on Preparing HACCP Forms*

*Based on Chapter 13 of the HACCP: Hazard Analysis and Critical Control Point Training Curriculum, 4th Edition, 2001. Developed by the National Seafood HACCP Alliance for Training and Education

Home --> HACCP --> Sources of Information on Preparing HACCP Forms 

Government Inspectors

U.S. Food and Drug Administration District Offices
http://www.cfsan.fda.gov/~dms/district.html
U.S. Department of Commerce, Seafood Inspection Program Offices
http://seafood.nmfs.noaa.gov/regions.htm
State and Local Government Agencies
http://www.foodsafety.gov/~fsg/fsggov.html

Trade Associations

http://seafood.ucdavis.edu/organize/org-ass.htm

Sea Grant/Cooperative Extension

Sea Grant
http://seafood.ucdavis.edu/organize/org-sg.htm
Cooperative Extension
http://www.csrees.usda.gov/qlinks/partners/state_partners.html

PUBLICATIONS

US FDA Fish and Fishery Products Hazards and Controls Guide
http://www.cfsan.fda.gov/~comm/haccp4.html

FDA Compliance Policy Guides (CPGs) and Import Alert
Compliance Policy Guides
http://www.fda.gov/ora/compliance_ref/cpg/default.htm
FDA’s Import Program
http://www.fda.gov/ora/import/ora_import_program.html

FDA National Shellfish Sanitation Program (NSSP) Manuals
http://www.issc.org/On-Line_docs/onlinedocs.htm

U.S. Department of Agriculture (USDA) HACCP and Pathogen Reduction
http://www.fsis.usda.gov/Science/hazard_analysis_&_pathogen_reduction/index.asp

National Marine Fisheries Service
NMFS HACCP Manual
http://seafood.nmfs.noaa.gov/manual.html
Publications provided by the Seafood Inspection Program
http://seafood.nmfs.noaa.gov/manual.html

National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
http://www.fsis.usda.gov/About_FSIS/NACMCF/index.asp

National Academy of Sciences
Seafood Safety
http://www.nap.edu/books/0309043875/html/index.html

Centers for Disease Control and Prevention (CDC)
http://www.cdc.gov/
Morbidity and Mortality Weekly Report
http://www.cdc.gov/mmwr/

Codex Alimentarius (CODEX)
http://www.codexalimentarius.net/index_en.stm
Codex Alimentarius and Recommended International Code of Practice for Fish and Fishery Products
http://www.codexalimentarius.net/download/standards/10273/CXP_052e.pdf
Current Official Standards
http://www.codexalimentarius.net/standard_list.asp

Canadian Food Inspection Agency 
Food Safety Enhancement Program
http://www.inspection.gc.ca/english/fssa/polstrat/haccp/haccpe.shtml

FoodSafetyMagazine 
http://foodsafetymagazine.com

National Sea Grant Library
Digital HACCP Library
http://nsgd.gso.uri.edu/haccp.html

Quality Auditor's HACCP Handbook
American Society for Quality Food, Drug and Cosmetic Division, 2002, ASQ Quality Press, Milwaukee
http://qualitypress.asq.org/perl/catalog.cgi?item=H1078

COMPUTER-ACCESSIBLE INFORMATION SOURCES

FDA's Home Page
http://www.fda.gov
HACCP REGULATION FOR FISH AND FISHERY PRODUCTS QUESTIONS AND ANSWERS for guidance to facilitate the implementation of a HACCP system in seafood processing
http://vm.cfsan.fda.gov/~dms/qa2haccp.html
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments http://www.cfsan.fda.gov/~dms/hret2toc.html

Regulatory Fish Encyclopedia
http://www.cfsan.fda.gov/~frf/rfe0.html
Seafood HACCP
http://www.cfsan.fda.gov/~comm/haccpsea.html
Seafood Information and Resources
http://www.cfsan.fda.gov/seafood1.html

AquaNIC
http://aquanic.org/

USDA, FDA Foodborne Illness Education Center
http://peaches.nal.usda.gov/haccp/haccpsearches.asp

Seafood Discussion Group (Mailing List)
http://seafood.ucdavis.edu/listserv/listinfo.htm

SeafoodNIC
http://seafood.ucdavis.edu/

Compendium of Fish and Fishery Product Processing Methods, Hazards and Controls
http://seafood.ucdavis.edu/haccp/compendium/compend.htm

SELECTED ADDITIONAL REFERENCES

FDA/DHHS. 1994. “Proposal to Establish Procedures for the Safe Processing and Importing of Fish and Fishery Products,” Government Printing Office, Washington, DC 20402 (202/512-2357), Jan. 28, 1994. Federal Register, pages 4142-4214.  

Federal Register 60 FR 65095 December 18, 1995.  Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule. 21 CFR 123 and 1240. Part I, Preamble, pp. 65095-65152 http://www.cfsan.fda.gov/~lrd/searule1.html

Federal Register 60 FR 65095 December 18, 1995.  Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule. 21 CFR 123 and 1240. Part II, Preamble, pp. 65152-65197 http://vm.cfsan.fda.gov/~lrd/searule2.html

Federal Register 60 FR 65095 December 18, 1995.  Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products; Final Rule. 21 CFR 123 and 1240. Part III, Regulation, pp. 65197-65202 http://vm.cfsan.fda.gov/~lrd/searule3.html

Lee, J.S. and K.S. Hilderbrand Jr., 1992. “Hazard Analysis and Critical Control Point Applications to the Seafood Industry,” ORESU-H-92-001, Oregon Sea Grant, Oregon State University, Corvallis, OR. http://nsgd.gso.uri.edu/oresu/oresuh92001.pdf Acrobat Reader required.

Microbiology and Food Safety Committee, National Food Processors Association (NFPA). 1989. "Guidelines for the Development of Refrigerated Foods," NFPA Bulletin 42-L, 1989.  “Out of Print” and scheduled to be updated. A limited number may still be available upon special request to the Grocery Manufacturers of America/Food Products Association (Phone: 1-800-355-0983).

NACMCF. 1992  Hazard Analysis and Critical Control Point Principles and Application Guidelines.  Adopted August 14, 1997. National Advisory Committee on Microbiological Criteria for Foods.  http://vm.cfsan.fda.gov/~comm/nacmcfp.html

Subcommittee on Microbiological Criteria.  Committee on Food Protection, Food and Nutrition Board, National Research Council, NAS. 1985.  "An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients," National Academy Press. http://books.nap.edu/books/0309034973/html/index.html

---