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Food Safety Resources for Small and Very Small Plant Outreach: Order Form

Use this form to request copies of the materials in the brochure. Links indicate resources that are available on this Web site. Fields marked with * are required to process your order.
 
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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
HACCP-3: Generic HACCP Model for Raw, Ground Meat and Poultry Products E S
HACCP-4: Generic HACCP Model for Raw, Not Ground Meat and Poultry Products E S
HACCP-5: Generic HACCP Model for Poultry Slaughter E S
HACCP-6: Generic HACCP Model for Mechanically Separated (Species)/Mechanically Deboned Poultry E S
HACCP-7: Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products E S
HACCP-8: Generic HACCP Model for Irradiation E
HACCP-9: Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable E S
HACCP-10: Generic HACCP Model for Heat-Treated, Shelf-Stable Meat and Poultry Products E S
HACCP-11: Generic HACCP Model for Not Shelf-Stable, Heat-Treated, Not Fully Cooked Meat and Poultry Products E S
HACCP-12: Generic HACCP Model for Fully Cooked, Not Shelf-Stable Meat and Poultry Products E S
HACCP-13: Generic HACCP Model for Beef Slaughter E S
HACCP-14: Generic HACCP Model for Pork Slaughter E S
HACCP-15: Generic HACCP Model for Not Heat-Treated, Shelf-Stable Meat and Poultry Products E S

Other HACCP Information

HACCP: the Hazard Analysis and Critical Control Point System (DVD) Ministry of Public Works and Government Services (Canada) E
HACCP Plan Implementation and Records Management, (Workbook) Ohio State University E
Meeting the Requirements for Federal or State Meat Inspections: SSOP and HACCP Basics. (DVD) Minnesota Department of Agriculture E S H
New Plant Orientation: Safe and Easy (DVD) New Mexico State University E S N
Supporting Documentation Materials for HACCP Decisions, (DVD and workbook), Ohio State University. E
Process Validation Workshop (Booklet) E S
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
Introduction to the Microbiology of Food Processing (Booklet) E S
Implementation of a Post-Packaging Heat Treatment to Reduce Listeria monocytogenes on Ready-to-Eat Meat Products for Very Small and Small Establishments. (CD and booklet) Pennsylvania State University E
FSIS Compliance Guideline: Controlling Listeria monocytogenes in Post lethality Exposed Ready-to-Eat (RTE) Meat and Poultry Products (Document) September 2012 E
FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments (Document) July 2012 E
BIFSCO N=60 Sampling (DVD) E
Compliance Guidelines for Controlling Salmonella and Campylobacter in Poultry ,3rd Edition, May 2010 (Document) E
Red Meat Mobile Slaughter Unit Webinar (DVD) E
Poultry Mobile Slaughter Unit Webinar (DVD) E
Post Mortem Inspection Procedures for Lambs, Sheep, and Goats (DVD) E
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 (FSIS workbook and CD) E
FSIS Compliance Guide for Residue Prevention (Document) April 2012 E
Celebrating Safe Foods at Pow Wows (DVD) Montana State University E N
Retail Meat and Poultry Training Modules (DVD) Minnesota Department of Agriculture. E S
Guide to Designing a Small Red Meat Plant (Booklet) Iowa State University E
Humane Handling of Livestock with Dr. Temple Grandin, Ph.D (DVD and booklet) E
Flooding: A Checklist for Small and Very Small Meat, Poultry and Egg Processing Plants (Brochure) E
Help for Dealing with Plant Emergencies, (Booklet) E
How to Develop a Meat and Poultry Product Recall Plan (Booklet) E

Food Defense Materials 

Food Defense Guidelines for Slaughter and Processing Establishments (Booklet) E
Guide to Food Defense in Warehouse and Distribution Centers (Brochure) E
Guide to Food Defense in Slaughter and Processing Facilities (Brochure) E
Food Defense Guidelines for the Transportation and Distribution of Meat, Poultry and Processed Egg Products (Booklet) E
Food Defense: Security in a Foodservice Operation. DVD. South Dakota State University. E
Food Defense Plan: Security Measures for Food Defense (Booklet) E S C K V
 

 

 

 

   

 

 

 

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Last Modified Dec 16, 2013