Updated: 7/09/09

Hazard Analysis & Critical Control Point

HACCP is a preventive system of hazard control rather than a reactive one. Food Processors can use it to ensure safer food products for consumers. To ensure safer food, the HACCP system is designed to identify hazards, establish controls and monitor these controls. Hazards can be harmful microorganisms or chemical and/or physical contaminants.

Links to HACCP Information

• HACCP Training: Master Calendar

• USDA/FDA HACCP Training Programs & Resources Database
  USDA/FDA Foodborne Illness Education Information Center
  Provides up to date listings of HACCP training program, resource materials,
  consultants offering training programs.

• Pathogen Reduction/HACCP & HACCP Implementation
  Food Safety & Inspection Service
  United States Department of Agriculture

• Industry Assistance - HACCP Systems
  From Farm to Table, FoodSafety.Gov
  Gateway to Government Food Safety Information

• Hazards Analysis & Critical Control Point
  U.S. Food and Drug Administration
  Center for Food Safety and Applied Nutrition

• National Seafood HACCP Alliance for Training and Education
  Seafood Network Information Center

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