Language Key:
English [E], Spanish [S], Chinese [C], Vietnamese [V], Korean [K], Navajo [N], Hmong [H]. |
| Generic HACCP Models |
| HACCP-1: Guidebook for the Preparation of HACCP Plans |
E
S
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| HACCP-3: Generic HACCP Model for Raw, Ground Meat and Poultry Products |
E
S
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| HACCP-4: Generic HACCP Model for Raw, Not Ground Meat and Poultry Products |
E
S
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| HACCP-5: Generic HACCP Model for Poultry Slaughter |
E
S
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| HACCP-6: Generic HACCP Model for Mechanically Separated (Species)/Mechanically Deboned Poultry |
E
S
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| HACCP-7: Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products |
E
S
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| HACCP-8: Generic HACCP Model for Irradiation |
E
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| HACCP-9: Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable |
E
S
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| HACCP-10: Generic HACCP Model for Heat-Treated, Shelf-Stable Meat and Poultry Products |
E
S
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| HACCP-11: Generic HACCP Model for Not Shelf-Stable, Heat-Treated, Not Fully Cooked Meat and Poultry Products |
E
S
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| HACCP-12: Generic HACCP Model for Fully Cooked, Not Shelf-Stable Meat and Poultry Products |
E
S
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| HACCP-13: Generic HACCP Model for Beef Slaughter |
E
S
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| HACCP-14: Generic HACCP Model for Pork Slaughter |
E
S
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| HACCP-15: Generic HACCP Model for Not Heat-Treated, Shelf-Stable Meat and Poultry Products |
E
S
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| Other HACCP Information |
| The Hazard Analysis and Critical Control Point System. Video. |
E |
| HACCP Plan Implementation and Records Management, revised 2007. DVD and workbook. Ohio State University. |
E |
| HACCP Self-Study Training Package. Video and booklet. |
E
S
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| Meeting the Requirements for Federal or State Meat Inspections:
SSOP and HACCP Basics. DVD. Minnesota Department of Agriculture. |
E
S
H
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| Supporting Documentation Materials for HACCP Decisions, revised 2007. Ohio State University. |
E |
| Process Validation Workshop Booklet. |
E
S
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| Control of Listeria monocytogenes in Small Meat and Poultry Establishments. DVD and booklet. Pennsylvania State University. |
E |
| Control of Listeria monocytogenes in Retail Establishments. DVD and booklet. Pennsylvania State University. |
E |
| Listeria Guidelines for Industry. Booklet. USDA. |
E |
| Listeria monocytogenes FSIS Workshop. Video. Closed captioning. |
E
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| FSIS Listeria monocytogenes Workbook. Fall 2003. |
E
S
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| Implementation of a Post-Packaging Heat Treatment to Reduce Listeria monocytogenes on Ready-to-Eat Meat Products for Very Small and Small Establishments. DVD and booklet. Pennsylvania State University. |
E |
| E. coli Reassessment Information Package. Three documents. |
E |
| E. coli O157:H7 Directive Updates, Advancing Public Health. DVD and FSIS Workbook. |
E |
| New Plant Orientation: Safe and Easy. DVD. New Mexico State University. |
E
S
N
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| Specified Risk Materials - Identification, Removal and Disposal. DVD. NY State Department of Agriculture and Markets. |
E |
| The ABCs of BSE: Preventing Bovine Spongiform Encephalopathy from Entering the U.S. Meat Supply. DVD and FSIS workbook. |
E |
| Ethnic Foods: Meeting the Challenge. DVD. Georgia Food Safety Task Force. |
E |
| Celebrating Safe Foods at Pow Wows. DVD. Montana State University. |
E |
| Retail Meat and Poultry Training Modules. DVD. Minnesota Department of Agriculture. |
E
S |
| Food Safety Resources. Brochure, 2007. |
E
S |
| Food Defense Materials |
| FSIS Safety and Security Guidelines for the Transportation and Distribution of Meat, Poultry, and Egg Products |
E |
| FSIS Security Guidelines for Food Processors |
E
S
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| Developing a Food Defense Plan for Meat and Poultry Slaughter and Processing Plants. Booklet. FSIS. |
E |
| Food Defense: Security in a Foodservice Operation. DVD. South Dakota State University. |
E |
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