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How to Cite
Abstract
FSHN07-05, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, takes readers through the process of establishing Critical Limits and monitoring Critical Control Points to ensure food safety in a HACCP system. Published by the UF Department of Food Science and Human Nutrition, July 2007.
Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)
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.
National Advisory Committee on Microbiological Criteria for Foods (NACMCF). (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
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. (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). Pathogen reduction
hazard analysis and critical control point (HACCP) systems. Final Rule, 25 July 1996. Federal Register, 61, 38856-38906.
Food Safety and Inspection Service. (1996). Hazard analysis and critical control point (HACCP) systems. Code of Federal Regulations, Title 9, Part 417.
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 Newslow, D. L. (2007). Hazard analysis critical control points (HACCP) - Getting started, preliminary steps (FSHN0701). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 24, 2007, from http://edis.ifas.ufl.edu/FS137
Schmidt, R. H., and Newslow, D. L. (2007). Hazard analysis critical control points (HACCP) - Prerequisite programs (FSHN0702). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 24, 2007 from http://edis.ifas.ufl.edu/FS138
Schmidt, R. H., and Newslow, D. L. (2007). Hazard analysis critical control points (HACCP) - Principle 1: Conduct a Hazard Analysis (FSHN0703). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved August 1, 2007, from http://edis.ifas.ufl.edu/FS139
Schmidt, R. H., and Newslow, D. L. (2007). Hazard analysis critical control points (HACCP) - Principle 2: Determine Critical Control Points (CCPs) (FSHN0704). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved August 1, 2007, from http://edis.ifas.ufl.edu/FS140