Principles of HACCP

(All links are color slides in PDF format.)

• Principle 1: Conduct a Hazard Analysis
• Principle 2: Determine Critical Control Points
• Principle 3: Establish the Critical Limits
• Principle 4: Establish Monitoring Procedures
• Principle 5: Establish Corrective Actions
• Principle 6: Establish Verification Procedues
• Principle 7: Establish Record-Keeping Procedures

Managing HACCP Plans

• Implementation of Your HACCP Plan
• Management of Your HACCP Plan

USDA Regulations

• USDA Pathogen Reduction Regulations
• Code of Federal Regulations and Federal Registration Notices:
  • HACCP 9 CFR 417
  • Sanitation Standard Operating Procedures 9 CFR 416
  • Good Manufacturing Practices 21 CFR 110
  • Standards for Lethality and Stabilization
    • Appendix A
    • Appendix B
  • Trichinae Control 9 CFR 318.10
  • Cooked: Beef, Roast Beef, Corned Beef 9 CFR 318.17
  • Cooked Beef Patties 9 CFR 318.23
  • FSIS Web Link
• USDA FSIS Directives
  • Recalls (Directive 8080 Revision 5)
  • Listeria Monitoring
  • E. coli Testing

Model SOP's

SOP's addressing Specified Risk Materials (SRM) for BSE

• BSE Cattle Receiving SOP & Log
• BSE Slaughter SOP & Log
• BSE Fabrication SOP & Logs
• Slaughter Hazard Analysis for BSE
• Raw, Not Ground Hazard Analysis for BSE

SOP's addressing E. coli O157:H7

• Receiving of Raw Ground Beef Components

Model HACCP Forms

• CCP Record for Cooking
• CCP Record for Metal Detection
• CCP Record for Nitrite
• CCP Record for Receiving
• CCP Record for Tempering
• Pre-Shipment Review

Helpful HACCP Procedures

Forms for Development of HACCP Plans

1. Preliminary Stepsfor HACCP Plans
2. Forms for Hazard Analysis, Principle 1
3. Forms for Identification of Critical Control Points, Principle 2
4. Forms for Establishing Critical Limits, Monitoring Procedures, and Corrective Actions, Principles 3, 4, and 5.
5. Forms for Establishing Verification Procedures and Records, Principles 6 and 7.
6. Form or CCP Summary.

All forms are MS Word documents and can be downloaded to your computer.