FMSA & HACCP

FSMA – Final Rule for Preventive Controls for Human Food

U.S. Food and Drug Administration

This is the Food & Drug Administration’s home page for the Preventive Controls for Human Food rule.  This rule may apply to food businesses who process/manufacture, pack or hold food for human consumption.

 

Key Requirements:  Final Rule on Preventive Controls for Human Food

U.S. Food & Drug Administration

A four-page fact sheet that outlines the rule.

 

Preventive Controls for Human Food - Do I Need to Comply?

UNH Cooperative Extension

Resources to help you determine if you need to comply.

 

Food Safety Preventive Controls Alliance

Food Safety Preventive Controls Alliance

Locate Preventive Controls for Human Food resources and training programs.

 

Guidance for Industry: What You Need to Know About the FDA Regulation: Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food; Small Entity Compliance Guide

U.S. Food and Drug Administration

A guide to help small and very small food processors/manufacturers comply with the Preventive Controls for Human Food rules.

 

HACCP

University of Massachusetts Amherst Center for Agriculture, Food and the Environment

Describes the 7 principles of HACCP and provides other government resources for HACCP.

 

HACCP FDA

FDA’s HACCP home page.

 

Dairy Grade A Voluntary HACCP

Resources and documents for preparing a dairy HACCP plan.

 

Juice HACCP Plan

Resources and documents for preparing a juice HACCP plan.

 

Seafood HACCP

U.S. Food & Drug Administration

Resources and documents for preparing a seafood HACCP plan.

 

HACCP – U.S. Department of Agriculture

U.S. Department of Agriculture, Food Safety Inspection Service

Resources for small establishments to create and improve their HACCP plans including training programs.

 

Pathogen Reduction/HACCP Final Rule and Guidance Documents

U.S. Department of Agriculture, FSIS

Includes final rule, compliance guides, and performance standards.

 

Overview of HACCP

Purdue University Extension

Fact sheet that discusses HACCP principles and also prerequisite programs and actions steps for food processors.

 

Model HACCP Plans

University of Wisconsin Extension

Model HACCP plans for several type of meat products.

 

Example HACCP Plan for Reduced Oxygen Packaging of Raw Vegetables, Raw Meat, or Raw Poultry

A sample HACCP plan including logs. 

 

Example HACCP Plan for Cook Chill Processing

Maine Department of Health and Human Services, Maine Center for Disease Control and Prevention

A sample HACCP plan for cook/chill processing.