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Institute of Agriculture and Natural Resources
UNL Food
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  1. Nebraska
  2. IANR
  3. Nebraska Extension
  4. UNL Food
  5. Food Safety & Preservation
  6. HACCP / HARPC Training
  7. HACCP Documents and Links

HACCP Documents and Links

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

  • Thermometer Calibration Information
  • Thermometer Calibration Animation*
  • Altitudes-Elevations from WorldAtlas.com
  • Measuring pH of Meat
  • Statistical Quality Control, SQC Online, Military Standards 105E
  • Video on Sampling Beef Carcasses for E. coli

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.

 

 

 

 

 

HACCP Topics Found on this Page:

  • 7 Principles of HACCP
  • Managing HACCP Plans
  • USDA Regulations
  • Model SOP's
  • Model HACCP Forms
  • Helpful HACCP Procedures (includes video)

Email: food@unl.edu

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UNL Food Privacy Policy

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Related Links

  • Food Science and Technology Department
  • Nutrition and Health Sciences Department
  • Animal Science Department
  • eXtension.org - Families, Food & Fitness
  • eXtension.org - Food Safety
  • eXtension.org - Community, Local and Regional Food Systems
  • eXtension.org - Small Meat Processors
  • United States Department of Agriculture (USDA)
  • National Institute of Food and Agriculture (NIFA)
  • MyPlate

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