Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps: FSHN07-1/FS137, rev. 1/2017

Ronald H. Schmidt; Debby Newslow

doi:10.32473/edis-fs137-2007

Vol. 2017 No. 1, Historical Fact Sheets

Vol. 2017 No. 1

Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps: FSHN07-1/FS137, rev. 1/2017

Historical Fact Sheets

https://doi.org/10.32473/edis-fs137-2007

Published 2007-08-03 — Updated on 2017-01-31

Ronald H. Schmidt⁺⁻
Debby Newslow⁺⁻

Ronald H. Schmidt

University of Florida

Debby Newslow

A fawn at a private deer farm. Photo from publication WEC382/UW427: Trueperella (Arcanobacterium pyogenes) in Farmed White-Tailed Deer. Credit: Tyler Jones, UF/IFAS.

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Schmidt, Ronald H., and Debby Newslow. (2007) 2017. “Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps: FSHN07-1 FS137, Rev. 1 2017”. EDIS 2017 (1). Gainesville, FL. https://doi.org/10.32473/edis-fs137-2007.

Abstract

FSHN07-01, a 4-page factsheet by Ronald H. Schmidt and Debby Newslow, reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly. Published by the UF Department of Food Science and Human Nutrition, June 2007 and reviewed January 2017.

https://doi.org/10.32473/edis-fs137-2007

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References

Codex Alimentarius. (2003). Hazard analysis and critical control point (HACCP) system and guidelines for its application. ANNEX to Recommended International Code of Practice/General Principles of Food Hygiene. CAC/RCP 1-1969, Rev 4. FAO/WHO Codex Alimentarius Commission.

Food and Drug Administration Center for Food Safety and Applied Nutrition. (1995). Fish and fishery products. Code of Federal Regulations, Title 21, Part 123.

Food and Drug Administration Center for Food Safety and Applied Nutrition. (2001). Hazard analysis and critical control point (HACCP) systems. Code of Federal Regulations, Title 21, Part 120.

Food and Drug Administration Center for Food Safety and Applied Nutrition. (2001). Hazard analysis and critical control point (HAACP) (sic) procedures for the safe and sanitary processing and importing of juice. Final Rule, 19 Jan. 2001. Federal Register, 66, 6137-6202.

Food Safety and Inspection Service. (1996). Hazard analysis and critical control point (HACCP) systems. Code of Federal Regulations, Title 9, Part 417.

National Advisory Committee on Microbiological Criteria for Foods. (1998). Hazard analysis and critical control point principles and application guidelines. Journal of Food Protection, 61, 762. https://doi.org/10.4315/0362-028X-61.9.1246

United States Department of Agriculture, Food Safety and Inspection Service. (1996). Pathogen reduction hazard analysis and critical control point (HACCP) systems. Final Rule, 25 July 1996. Federal Register, 61, 38856-38906.

United States Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. (1995). Procedures for the safety and sanitary processing and importing of fish and fishery products. Final Rule, 18 Dec. 1995. Federal Register, 60, 65095-65202.

Scott, V. N., and Stevenson, K. E. (2006). HACCP: A systematic approach to food safety. Washington, D.C.: Food Products Association.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps: FSHN07-1/FS137, rev. 1/2017

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