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Abstract
FSHN07-03, a 10-page fact sheet by Ronald H. Schmidt and Debby Newslow, defines food hazards and explains the process of conducting a hazard analysis in order to fulfill HACCP Principle 1. Published by the UF Department of Food Science and Human Nutrition, July 2007.
Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)
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In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.
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.
Mead, P. S., Slutsker, L., Dietz, V., McCaig, L., Bresee, J. S., Shapiro, C., Griffin, P. M., & Tauxe, R. (1999). Food-related illness and death in the United States. Retrieved June 29, 2007, from http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm https://doi.org/10.3201/eid0505.990502
National Advisory Committee on Microbiological Criteria for Foods (NACMCF). (1992). Hazard analysis and critical control point systems. International Journal of Food Microbiology, 16, 1-23. https://doi.org/10.1016/0168-1605(92)90122-J
Nolan, M. (2007). Personal communication. S.A.F.E. Food Consulting Services.
Scott, V. N., & Stevenson, K. E. (2006). HACCP: A systematic approach to food safety. Washington, D.C.: Food Products Association.
Schmidt, R. H., Goodrich, R. M., Archer, D. L., & Schneider, K. R. (2003). General overview of the causative agents of foodborne illness (FSHN033). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved June 29, 2007, from http://edis.ifas.ufl.edu/FS099
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 20, 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 20, 2007, from http://edis.ifas.ufl.edu/FS138
U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. (2006). Foodborne pathogenic microorganisms and natural toxins handbook: The bad bug book. Retrieved June 29, 2007, from http://www.cfsan.fda.gov/~mow/intro.html
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. (2001). Fish and fisheries products hazards and controls guidance, third edition. Retrieved June 29, 2007, from http://www.cfsan.fda.gov/~comm/haccp4.html
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. (2004). Juice HACCP hazards and controls guidance, first edition. Retrieved June 29, 2007, from http://www.cfsan.fda.gov/~dms/juicgu10.html
U.S. Department of Agriculture, Food Safety and Inspection Service. (2005). Meat and poultry hazards and controls guide. Retrieved June 29, 2007, from http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5100.2/Meat_and_Poultry_Hazards_Controls_Guide_10042005.pdf