Resources by Chapter (Preventive Controls for Human Food)

Chapter 1: Introduction to Course and Preventive Controls

Meat and Poultry inspection information. Background information on the inspection process.

Chapter 2: Food Safety Plan Overview

CDC documents reviewing the epidemiology of an outbreak. 2009 information related to the Peanut Corporation of America (PCA) recall. Significant recall due to the scope and ongoing effects.

2009 information related to the Peanut Corporation of America (PCA) recall. Significant recall due to the scope and ongoing effects.

Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs

This is a link to the University of Florida extension bookstore. The highlighted book gives guidance on sanitation control for fish products. It can be purchased from the online store.

Food Safety Magazine homepage. This link can provides information about a wide spectrum of food safety topics. Sanitation, GMP’s, HACCP, prerequisite programs, preventative controls, and technology related topics are covered.

This link takes a user to a FDA document. The document is dairy focused and has significant QA related to prerequisite programs. National Conference on Interstate Milk Shippers (NCIMS).

Food processing magazine article that discusses plant design. Plant design provides food safety infrastructure and can help prevent food safety issues.

This link takes the user to a Journal of Food Protection article that provides an outline of the HACCP process. Manufacturers can use it as a principal guideline.

Grocery Manufacturers of America (GMA) provided resource links for processing foods. Links include information about sanitation, processing, GMP’s, and certain agricultural sector information. Good general overviews for processors.

This link takes the user to the Institute for Food Safety and Health FSPCA alliance page. It has links to collected resources for industry. Helpful for preventative controls, processing validation, verification etc. Good general resource for all things FSMA.

Dairy center links for in plant programs. Pathogen control as well as sanitation are included in their resources.

This link takes the user to a page within the United Fresh Produce website. It provides several preventative control based documents. The documents cover processes and food safety.

This link takes user to an American Meat Institute document on sanitary equipment design. It provides information on 10 principles that can be applied across industry segments. Very helpful for food manufacturers.

Chapter 4: Biological Food Safety Hazard

This link takes the user to the USDA Pathogen Modeling Program. This model can be used to understand how pathogens grow in products. The model's parameters can be modified to look at potential pathogen growth.

This Center for Disease Control (CDC) webpage provides a user with a comprehensive overview of food related issues. This link provides information on outbreak investigation, preventing foodborne illness, diagnosing illness and answers general questions. It has a strong public health focus.

This is an Environmental Protection Agency (EPA) document that lists sanitizers and disinfectants that are available and effective against Norovirus.

FDA document that provides in depth guidance to dairy foods processors. It focuses on HACCP principles and HACP plan development.

FDA document. The Food Code provides guidance on safe food preparation and handling practices. It focuses on retail establishments. Highlights the public health aspects of retail food practices.

This link takes users to the reportable food registry page. It provides important information on how to manage communication about food adulteration. Includes a video on the registry.

This FDA link to the Bad Bug Book is a reference that can be used for hazard analysis purposes. It focuses on microorganisms and natural toxins.

This FDA webpage links the user to documents that help determine if a food is potentially hazardous. This is especially helpful for risk assessment purposes. This also relates to HACCP planning, preventative controls, and process validation assessment.

This FDA webpage provides a link to Juice HACCP documents. Guidance for hazard analysis as well as preventative control and processing parameters for juice manufacturers. Sanitation guidance is included.

This FDA webpage has information regarding voluntary Grade A HACCP. It is helpful for dairy manufacturers who need to develop a HACCP plan for their operations. Helpful information on safety and quality throughout the dairy value chain.

This FDA webpage links the user to the Food Code documents. The Food Code provides guidance on safe food preparation and handling practices. It focuses on retail establishments. Highlights the public health aspects of retail food practices.

This FDA link leads the user to a table with key facts about food borne illness. It lists potential pathogenic organisms along with illness symptoms. Good consumer information.

This FDA link leads the user to a list of documents that provide significant information related to food safety, hazards, nutrition, allergens and labeling. This would be very helpful to users for hazard analysis, preventative control development and HACCP.

This FDA link takes the reader to a webpage that summarizes data from a CDC report on foodborne illness. Helpful background information on interagency assessment methods.

Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards

This WHO link leads the user to a table with key facts on foodFAQs on Japan nuclear concerns. Helpful for hazard and risk analysis.

This link provides information about choking hazards for children. It has specific guidelines on measuring choking hazards. Helpful with physical hazard analysis.

This FDA document takes the user to the Reportable Food Registry's annual report. The report provides very specific information regarding adulteration patterns. This is helpful in risk assessment and hazard analysis processes. Can be helpful for preventative control development and education.

This FDA document provides guidance on allergens. It is an in depth set of questions and answers. They provide labeling guidance for manufacturers.

This FDA document provides guidance on hazardous levels of multiple items in foods. This provides support for risk assessment, hazard analysis and critical limits.

This FDA document lists and describes significant chemical contaminants. It gives guidance on action levels where applicable by food group and could be useful for hazard analysis and risk management purposes.

FDA document that highlights the regulatory process and departmental responsibilities of FDA during a recall. Excellent background builder to understand regulatory roles.

This FDA webpage gives guidance that will help with risk analysis, hazard analysis and preventative control of certain physical hazards.

This WHO link leads the user to a table with key facts on foodFAQs on Japan nuclear concerns. Helpful for hazard and risk analysis.

Chapter 6: Primary Steps in Developing a Food Safety Plan

Chapter 7: Resources for Preparing Food Safety Plans

Resources from the American Frozen Food Institute. This is leads to industry based information focused in frozen foods. FSMA self-assessment tool is available for purchase.

This CDC link provides information about the number, frequency and causes of foodborne illness. It can be used for risk assessment purposes by manufacturers. Provides detailed public health information.

This CDC link takes a user to a page that lists multistate foodborne outbreaks. It is useful for manufacturers and consumers to identify and track an outbreak.

This Codex link takes the user to a page of standards. Codex standards are global references regarding product composition, product specifications, hazards related to products and analysis. The standards provide information about microbiological, chemical and physical hazards in foods.

This link takes the user to a European Food Safety Authority page. There is helpful information on hazard analysis, pathogens, and food safety. Overall information about EU food safety. This can be helpful for foreign supplier verification.

This FDA link leads the user to guidance and regulatory information with links to Federal Register documents Helpful for hazard and risk analysis.

This FDA link leads the user to information about Outbreaks Investigation. It lists potential pathogenic outbreak organisms along with Investigation symptoms.

This FDA link provides a list of the latest recall and market withdrawals of FDA products. Can help the user track recall information that could potentially affect their supply chain.

This FDA link provides general information about food safety related to all non USDA regulated products. Hazard analysis information as well as processing information can be found. Regulatory guidance is also available on this page. The site highlights a number of food safety issues including recalls and product issues.

This USDA link provides general information about food safety related to meat and poultry. Hazard analysis information as well as processing information can be found. Regulatory guidance is also available on this page.

This USDA FSIS link takes the user to a recall database. This will provide helpful information on meat and poultry recalls.

This link takes you to the Canadian Food Inspection Agency. It provides broad information about the agency's approach to food safety in Canada. It includes background information that relates to US food safety systems and practices.

Resources for fresh produce. Food safety and processing related links.

This link takes the user to the US Dairy website. Information regarding process controls for certain dairy products is available. Product development and economic information is also available.

Chapter 8: Hazard Analysis and Preventive Controls Determination

This link takes the user to Oregon State University's seafood HACCP site. Provides guidance on HACCP development for manufacturers and regulators. Significant resources related to sanitation, processing, hazard analysis and controls.

This FDA link provides a list of the latest recall and market withdrawals of FDA products. Can help the user track recall information that could potentially affect their supply chain.

This CDC link takes a user to a page that lists multistate foodborne outbreaks. It is useful for manufacturers and consumers to identify and track an outbreak.

This link takes the user to the Combase Modeling Programs. The models can be used to understand how pathogens grow in products. Parameters can be modified to look at potential pathogen growth and product stability.

This EFSA.EUROPA link leads the user to a table with key facts and food Monitoring and analysis of food borne diseases by European Food Safety Authority At lists potential pathogenic organisms along with illness symptoms.

This FDA link takes the user to several guidance documents for industry. Guidance for retail, eggs, labeling, allergens and third party audit / certification. Will help a user understand the audit process.

This FDA link takes the user to Appendix C of HACCP Guidance. It provides a long list of questions to ask that will aide HACCP plan development. Helpful for risk assessment and preventative control development.

This FDA link takes the user to a page that describes the process used to investigate foodborne outbreaks. This will help the user familiarize themselves with outbreak language and techniques.

This USDA FSIS link takes the user to a recall database. This will provide helpful information on meat and poultry recalls.

Chapter 9: Process Preventive Controls

This Codex link takes the user directly to a search page. Helpful if a user is researching food safety, standards or regulatory terms. Good information resource for international product standards.

This link takes a user to a Canadian Food Inspection Agency (CFIA) guidance documents database. It has excellent information that can help a user develop and implement prerequisite programs, preventative controls, HACCP.

Chapter 10: Food Allergen Preventive Controls

This FDA document provides guidance on allergens. It is an in depth set of questions and answers. They provide labeling guidance for manufacturers.

The Food Allergy Research and Resource Program (FAARP) Is a leading source of allergen related information. This site provides a comprehensive set resources covering technical information about allergens, food safety systems, sanitation, GMP's and allergen detection.

This link leads to A GMA document. It can be purchased by nonmembers. Managing Allergens in Food Processing Establishments This comprehensive publication - authored by GMA scientific and regulatory experts - is designed to assist food processors in meeting the challenge of creating effective allergen control and management strategies.

Chapter 11: Sanitation Preventive Control

This FDA link takes the user to the list of interstate milk shippers. Provides helpful information to a user of Grade A products. Valuable regulatory information is here.

Chapter 12: Supply-chain Preventive Controls

This FDA link takes the user to the proposed Foreign Supplier Verification rule. This is helpful to anyone dealing with imported products or brokers who import products.

The MYGFSI link leads the user to a table with key facts and information about food safety. Information about Global Food Safety Initiative (GFSI), vision and mission. Helpful for hazard and risk analysis.

A Grocery Manufacturers of America (GMA) document that gives an overview of supply chain management along with market withdrawal and recall guidance for food manufacturers.

Chapter 13: Verification and Validation Procedures

This FDA link provides guidance on time / temperature / process control for potentially hazardous foods. There is information relate to product composition, formulation and stability. Challenge study guidance.

This FSIS USDA link leads the user a NACMCF document on requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization. Helpful for hazard and risk analysis.

Chapter 14: Record-keeping Procedures

Electronic record keeping plays an important role in the rule. This document provides an overview of their use.

Chapter 15: Recall Plan

Manual provides in depth guidance to manage a recall. It includes document templates for a recall and flow charts highlighting the recall process.

A practical overview from FDA that describes what the reportable food registry is, how does it work and it also gives significant compliance information.

FDA document that highlights the regulatory process and departmental responsibilities of FDA during a recall. Excellent background builder to understand regulatory roles.

This FDA link takes the user to a page that gives in depth information on monitoring and auditing processes. Useful educational and functional information for processors.

This FDA link provides a list of the latest recall and market withdrawals of FDA products. Can help the user track recall information that could potentially affect their supply chain

This FDA link takes the user to listing of regulatory offices that manage administrative recall functions. Very helpful as a regulatory, administrative and support resource for recall situations.

This FDA link leads the user to a table with key facts and information about District and Headquarters Recall Coordinators. Helpful for hazard and risk analysis.

A Grocery Manufacturers of America (GMA) document that gives an overview of supply chain management along with market withdrawal and recall guidance for food manufacturers.

This FDA link is a good reference to gain a better understanding of FDA's procedural policies. In-depth reference manual.

Chapter 16: Regulation Overview – cGMP, Hazard Analysis, and Risk-based Preventive Controls for Human Food

This link takes the reader to a webpage by the National Sustainable Agriculture Association. It summarizes the produce and preventive control rules of FSMA. This is a good overview for anyone dealing with fresh produce.

Appendix 6: Hygienic Zoning and Environmental Monitoring

This CDC link gives details on interagency food safety analytics.

Institute for Food Safety and Health (IFSH)