Hazard Analysis Critical Control Points (HACCP) – Prerequisite Programs: FSHN07-02/FS138, rev. 1/2017

Ronald H. Schmidt; Debby Newslow

doi:10.32473/edis-fs138-2007

Vol. 2017 No. 1, Historical Fact Sheets

Vol. 2017 No. 1

Hazard Analysis Critical Control Points (HACCP) – Prerequisite Programs: FSHN07-02/FS138, rev. 1/2017

Historical Fact Sheets

https://doi.org/10.32473/edis-fs138-2007

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) – Prerequisite Programs: FSHN07-02 FS138, Rev. 1 2017”. EDIS 2017 (1). Gainesville, FL. https://doi.org/10.32473/edis-fs138-2007.

Abstract

FSHN 07-02, a 5-page fact sheet by Ronald H. Schmidt and Debby Newslow, discusses the prerequisite programs necessary for a HACCP program in detail and gives tips on making sure they are workable and effective. Published by the UF Department of Food Science and Human Nutrition, June 2007 and reviewed January 2017.

https://doi.org/10.32473/edis-fs138-2007

PDF-2017

References

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.

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. (2004). Good manufacturing practices (GMPs) for the 21st century-food processing. Retrieved June 22, 2007, from http://www.cfsan.fda.gov/~dms/gmp-toc.html

Food and Drug Administration Center for Food Safety and Applied Nutrition. Current good manufacturing practices. Code of Federal Regulations, Title 21, Part 110.

Food and Drug Administration Center for Food Safety and Applied Nutrition. (1998). Guide to minimize microbial food safety hazards for fresh fruits and vegetables. Retrieved June 22, 2007, from http://www.cfsan.fda.gov/~dms/prodguid.html

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

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

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

Schmidt, R. H., and Pierce, P. D. (2005). The use of standard operating procedures (SOPs). In H. L. M. Lelieveld, M. A. Mostert, and J. Holah, (Eds.), Handbook of hygiene control in the food industry (pp. 348-362). Cambridge, England: Woodhead Publishing Ltd. https://doi.org/10.1533/9781845690533.3.348

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) – Prerequisite Programs: FSHN07-02/FS138, rev. 1/2017

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