• Food Safety Enhancement Programme (FSEP) Implementation Manual, Canadian Food Inspection Agency (CFIA).  This is a manual for CFIA implementation teams and its inspection force.
  
• Guidebook for the Preparation of HACCP Plans and Generic HACCP Models, (Meat and Poultry), Food Safety and Inspection Service (FSIS), United States Department of Agriculture (USDA).  Use the link immediately above for connections to the topics listed below :
  
  • Guidebook for the Preparation of HACCP Plans (September 1999)
    
  • Generic HACCP Model:
    
  • • Raw, Ground Meat and Poultry Products (September 1999)
    • Raw, Not Ground Meat and Poultry Products (September 1999)
    • Poultry Slaughter (September 1999)
    • Mechanically Separated (Species)/ Mechanically Deboned Poultry (September 1999)
    • Thermally Processed, Commercially Sterile Meat and Poultry Products (September 1999)
    • Irradiated, Raw Meat and Poultry Products (May 1999)
    • Meat and Poultry Products with Secondary Inhibitors, Not Shelf Stable  (September 1999)
    • Heat Treated, Shelf Stable Meat and Poultry Products (February 2004)
    • Heat Treated But Not Fully Cooked, Not Shelf Stable Meat and Poultry Products (September 1999)
    • Fully Cooked, Not Shelf Stable Meat and Poultry Products (September 1999)
    • Beef Slaughter (September 1999)
    • Pork Slaughter (September 1999)
    • Not Heat Treated, Shelf Stable Meat and Poultry Products (September 1999)

Canadian Food Inspection Agency HACCP Guidelines and Generic Models

• • HACCP Curriculum Guidelines
  • Acidified Low Acid Foods (Fermented Full Sour dill Pickles)
  • Aseptic Fruit Juice
  • Beef Slaughter
  • Chicken Breast Fillet
  • Cooked sliced Ham
  • Meat Spreads (Cretons)
  • Dried Meats (Beef Jerky)
  • Frozen Vegetables
  • Maple Syrup (Packer)
  • Mushrooms (Low Acid Canned Foods)
  • Pasteurized Honey
  • Poultry Slaughter (Chilled Ready to Cook Whole Chicken)
  • Cooked Sausage
  • Fermented Smoked Sausage
  • Assembled Meat Products (Pizza)
  • Chinese Style Dried Sausage
  • Mechanically Separated Meat (Chicken)
  • Cold Storage/Freezer Facilities
  • Unsalted Butter
    
• HACCP - New Zealand Food Safety Authority, Animal Products Group
  
• Pathogen Reduction/HACCP Rule Evaluation Report, Changes in Consumer Knowledge, Behavior, and Confidence (2002), FSIS/USDA
  
• Summary of HACCP, Pennsylvania State University - Meats Laboratory (beef, veal, lamb, and skin-off pork)
  
• The HACCP System, US Food and Drug Adminstration (FDA) slide show
  

Seafood and Fish - General

• Fish and Fishery Products Hazards and Control Guide, FDA

• HACCP Regulations for Fish and Fishery Products -Questions and Answers, FDA

• HACCP Seafood Encore Training Course, FDA
  
• Seafood Safety-Economics of Hazard Analysis and Critical Control Point (HACCP) programmes, FAO

Canadian Food Inspection Agency - Example Quality Management Programmes (QMP), including HACCP details

• Aquaculture Salmon - QMP

• Canned Lobster - QMP

• Canned Salmon - QMP

• Canned Tuna - QMP

• Cooked Crabmeat - QMP

• Cooked Shrimp / Frozen Cooked Peeled Shrimp - QMP

• Cooked Crab Sections / Frozen Cooked Crab Sections - QMP

• Eel Fresh /Frozen - QMP

• Ground Fish - Cod / Hake / Pollock  and Cusk - QMP

• Heavy Salted Cod / Hake / Pollock and Cusk - QMP

• Pouched Salmon - QMP

• Salmon Frozen / Fresh Processing - QMP

University of California - Davis, Sea Grant Extension Program - Compendium and Sample HACCP Plans

• Compendium of Fish and Fishery Product Processes, Hazards, and Controls

 

• HACCP Course PowerPoint Slides

 

• HACCP Canned Tuna

• HACCP Crab, Dungeness

• HACCP Fish Fillets (Parasites)

• HACCP Fish Whole (Parasites)

• HACCP Imitation Crab Meat

• HACCP Mussels

• HACCP Oysters (Florida)

• HACCP Oysters (Raw - Atlantic Coast)

• HACCP Salmon, Vaccuum Packed Hot Smoked

• HACCP Salmon With Sanitation Standard

• HACCP Sea Urchin Receiving And Live Sale

• HACCP Shrimp Dried

• HACCP Squid

• HACCP Surimi

 

• Generic HACCP Plan sections: (The information below can be found with the link to the left.)

  • aquaculture drugs in live lobster-control during holding
  • aquaculture drugs in aquacultured trout-QA program
  • aquaculture drugs in farm raised catfish-on farm visits
  • aquaculture drugs in farm raised catfish-drug residue testing
  • aquaculture drugs in pond reared shrimps-suppliers certification
  • aquaculture drugs in pond reared shrimps-records of drug use
  • chemical contaminants in aquacultured salmon-suppliere certification
  • chemical contaminants in aquacultured trout-QA program
  • chemical contaminants in farmed raised trout-records of testing and monitoring
  • chemical contaminants in flounder-sourde control
  • chemical contaminants in pond raised catfish-on farm visit
  • chemical contaminants in pond raised shrimps-contaminant testing
  • Clostridium botulinum toxin formation in pickled herring -pickling
  • clostridium botulinum toxin formation in vacuum packaged hot smoked salmon
  • introduction of pathogens after pasteurization of blue crab meat-recontamination control
  • metal fragment inclusionin frozen fish sticks-metal detectionor separation
  • metal fragment inclusion in frozen tuna steaks-metal inclusion prevention
  • natural toxins in Hawaiian barracuda-source control
  • parasites in salmon fillets-frezing
  • pasteurization of blue crabmeat-pasteurization control
  • pathogen growth and toxin formation in blue crab meat-time /temperature control
  • pathogen growth and toxin formationin blue crab meat-time /temperature control version 2
  • pathogen growth and toxin formation in salmon jerkey-drying control
  • pathogens from the harvest area in oysters -source control
  • pathogen survival through cooking of shrimps-cooking control
  • scombrotoxin formation in mahi mahi-harvest vessel control
  • scrombrotoxin formation in canned tuna-histamine testing
  • S. Aureus toxin formation in hydrated batter mixes for breader fish-batter control
  • sulfiting agents in shrimps-labelling control
  • sulfiting agents in shrimps-raw material screening
  • sulfiting agents in shrimps-labelling controls with raw material screening

National Sea Grant Library - USA

• HACCP Catfish

• HACCP For Clam Production And Processing

• HACCP For Soft Shell Blue Crab

• HACCP Hot Smoked Fish

• HACCP Oysters, Pacific Coast, Shucker With Wet Storage

• HACCP Shrimp Pacific

• HACCP Shrimp Penaeid - Dock Side Operations

• HACCP Tuna Salad Sandwich

Hospitality Institute of Technology and Management

• HACCP Sushi Rice

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