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Dietician on Duty Session

Free advice, games and prizes on Wednesdays from 5.30pm - 7.30pm
November / December

Food Safety and Sanitation: Hazard Analysis of Critical Control Points (HACCP)

• HACCP Guidelines and General Information http://www.cfsan.fda.gov/~lrd/haccp.html This site addresses food safety through HACCP or Hazard Analysis and Critical Control Point, developed by the FDA. This program presents guidelines to identify and assess the risk factors and control of biological, chemical, and physical hazards of foods. It provides an explanatory narrated slide show (overview) and addresses recent food hazard challenges in the food industry.
• HACCP Guidebook for the Preparation of Plans and Generic HACCP Models http://www.fsis.usda.gov/Science/HACCP_Models/index.asp This site provides guidebooks for the preparation of Hazard Analysis and Critical Control Point plans. Most guidelines are offered for meats/poultry at various stages of commercial processes. Guidebooks are PDF files.
• HACCP/Pathogen Reduction and Implementation http://www.fsis.usda.gov/Science/hazard_analysis_&_pathogen_reduction/index.asp A frequently updated site offered by the USDA’s Food Safety and Inspection Service; this site offers a variety of information dealing with food safety information. It offers “Hot Topics/Frequent Requests,” information on “HACCP” implementation, issues and trends; and lists additional links for many food safety resources.