HACCP Resources

The following lists provide information for processors in many meat and poultry HACCP topic areas: example plans, forms, supporting documentation resources, assistance, general information, regulations, etc. Look for Seafood HACCP information at the bottom of this page.

HACCP Plans

• Iowa State University Meat Laboratory
  HACCP resources available to guide in the development of foodservice HACCP plans.
  
  
• The Ohio State University Meat Science Extension Program
  This site contains a list of HACCP consultants, HACCP plan examples, and information pertaining to recall information, lot identification, Listeria control, supporting documentation materials, and emergency management plan examples.
  
  
• USDA-FSIS
  

  USDA FSIS resources on HACCP and foodsafety. An updated HACCP guide and models and a new Sanitation SOP guide reflect changes in FSIS policy and guidance since posting the previous versions at the beginning of HACCP implementation.

• University of Wisconsin Center for Meat Process Validation
  Validation resources, model HACCP plans, monitoring and corrective action guidance are provided.

HACCP Forms

• Kansas State University
  Example HACCP forms
  
  
• University of Nebraska
  Example HACCP plans and forms, SOP programs, presentations, and other detailed principles of HACCP information

Supporting Documentation & Validation Resources

• Developing Product Lotting and Coding
• Supporting Documentation Databases
  • K-State Scientific Article Databases Coming Soon!
    • Antimicrobials used in RTE meats to control Listeria monocytogenes, allowing processors to operate under Alternative 1 or 2
    • Hot water washes to control E. coli O157:H7 contamination during slaughter and through chilling
  • The Ohio State University's database is an excellent resource of articles for every HACCP process category.
• Product Category Validation Documents
  • The University of Wisconsin's Center for Meat Process Validation provides validation documents sorted by HACCP product category.
• Pathogen Modeling Program
  • USDA-ARS developed the program for processors to use various environmental conditions to predict the growth and inactivation of foodborne bacteria and pathogens.
• THERM v.2.0
  • Developed and validated by the University of Wisconsin, this program evaluates raw product temperature variations.
• Thermometer Calibration Guides
  • Visual Poster - Published in English and Spanish
  • Information Bulletin

HACCP Information & Assistance

• HACCP and Food Safety Assistance
  Provided for small meat and food processing operations in Kansas, Missouri, Nebraska, and South Dakota.
• HACCP Books & Videos
  Reference materials are available for loan through Kansas State University.
• HACCP Publications
  Manuals, handbooks, guides, and videos are available for purchase through the American Meat Institute.
• HACCP Workshops
  Workshops are held annually in Kansas, Missouri, Nebraska, and South Dakota.
• International HACCP Alliance
  Developed on March 25, 1994, this organization provides a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University. This site links to HACCP related hot topics, alliance news lines, training activities, food industry news, board room and food safety information. A Scientific Article Database is currently underway as well.

USDA-FSIS

• HACCP Final Rule for Meat & Poultry
  9 CFR Part 304
• Small & Very Small Plant Outreach
  Directives, Q/A, guidelines, and other resources are directed toward the small processor on this site.

Seafood HACCP

• Seafood HACCP training Course
  Offered online through the Seafood HACCP Alliance for training and Education with New York Sea Grant and Cornell University.
• Seafood HACCP Information & Materials
  Seafood HACCP plans, generic SSOP models and links to other HACCP resources offered from the Sea Grant Extension Program, University of California, Davis.