find what you’re looking for
HACCP: An Overview The acronym HACCP stands for “Hazard Analysis Critical Control Point” (pronounced ‘hás•sip’). HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. […]
HACCP stands for Hazard Analysis and Critical Control Point. A hazard analysis is the process used to determine the food safety hazards reasonably likely to occur in the production process. This also identifies the preventive measures, or “critical control points,” that the establishment can use to control those hazards. Hazards are grouped into […]
A Niche Meat Processor Assistance Network webinar Date: May 29, 2014 Duration: 1 hour HACCP — Hazard Analysis Critical Control Point — has been around for decades as a food safety management system in many different industries. Starting in 2000, USDA required all inspected meat & poultry establishments to have a HACCP […]
What’s on this page? A basic understanding of microbiology can really help as you develop food safety and HACCP plans. This page has a few resources to get you started as well as some suggested anti-microbial interventions for small plants. What is microbiology? How do I get started? Learn Microbiology Basics NMPAN Webinars What are […]
Introduction This set of model food safety documents for a USDA-inspected mobile slaughter unit includes: Hazard Analysis Critical Control Point ( HACCP) Plan Sanitary Standard Operating Procedures (SSOPs) Standard Operating Procedures (SOPs) These model plans have been reviewed by food safety experts, HACCP experts, and policy staff from USDA’s Food Safety Inspection Service […]
[…] challenges that most facilities face in starting a dry-cured product line and how they might be overcome. We’ll also share a new and novel resource for dry-cured HACCP: Underground Meats’ open-sourced HACCP. Please note, some basic knowledge of HACCP will be useful for this webinar. New to HACCP? Watch our archived “HACCP in an […]
HACCP and Meat Cutting Courses Blue Mountain Community College has launched their Master Butcher Certificate Program! The program, developed in collaboration with industry experts and the Northwest Meat Processors Association, will provide participants with hands-on training and essential knowledge for success in this rewarding field. Whether you’re looking to begin a career in butchery, […]
What’s Going On With Validation? UPDATE: USDA hearings on validation In June 2010, USDA held two public meetings on the HACCP Draft Validation Guidance (transcripts can be found on the FSIS Validation webpage. The hearings followed the release of a Validation Fact Sheet. The fact sheet and hearings indicated that public concern about this […]
[…] owned and maintained by KSU. Farmers use it on a rental basis to process poultry and aquaculture. The training and use manual for this unit, complete with HACCP plan and detailed operating procedures, is available for a small fee. For this and other information about the unit, contact: Steve Skelton (502) 597-7501 steven.skelton@kysu.edu NOTE: […]
[…] make this one work and keep it afloat. Deciphering regulations and complying The MPU is USDA inspected. To understand the USDA regulations, two IGFC members took a HACCP class (required). They wrote their first plan, based on the generic HACCP plan and guidelines on the USDA website. This was in 2001, when HACCP was […]
