Keywords
Food Safety
FSMA
How to Cite
Abstract
HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. Written by J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk and A. Sreedharan and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018.
http://edis.ifas.ufl.edu/fs122
References
Corlett, D.A. 1998. HACCP User's Manual. Gaithersburg, MD: Aspen Publishers, Inc.
Federal Register. 2015. "Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food." https://www.federalregister.gov/articles/2015/09/17/2015-21920/current-good-manufacturing-practice-hazard-analysis-and-risk-based-preventive-controls-for-human#h-31. Accessed 18 Dec 2017.
FDA. 2017a. "FDA Food Safety Modernization Act." http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm. Accessed 18 Dec 2017.
FDA. 2017b. "FSMA Technical Assistance Network (TAN)." https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm459719.htm Accessed 18 Dec 2017.
FDA. 2014. "Hazard Analysis and Critical Control Point Principles and Application Guidelines." http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm. Accessed 18 Dec 2017.
Mortimore, S., and C. Wallace. 2001. HACCP. London: Blackwell Science Ltd.
United Stated Department of Agriculture, Food Safety and Inspection Service. 1996. Pathogen reduction; hazard analysis critical control point (HACCP) system: final rule. Federal Register, 61 (144), 25 July, 38805-38989. http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/93-016F.pdf. Accessed 18 Dec 2017.
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