Resources

Food Safety Resourses

• Coverage and Exemptions/Exclusions Flowchart

• Sprout Safety Alliance

• The FY 2014-2016 Sprouts Microbiological Sampling Assignment – Summary Report – Sprouts By U.S. Food & Drug Administration

• The FDA Guide to Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry

• Hazard Analysis and Risk-Based Preventive Controls for Human Food: Guidance for Industry (Chapter 1-15)

• Chapter 12 – Recall Plan

• The FSMA Rules and Guidances for Industry and Others

• Table of Potential Hazards

• The Food Safety Modernization Act Rule Dashboard

• The Sterilizing Symbols (D Value, Zvalue and F Value by FDA)

• The FDA Rule Guidelines

• Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry: Draft Guidance

• The Compliance Dates for The Rules

• The FDA Guidance for Industry (Human Food)

• Qualitative Risk Assessment: Risk of Activity/Food Combinations for Activities (Outside the Farm Definition) Conducted in a Facility Co-Located on a Farm

• Draft Guidance for Industry: Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing FSMA

• Reportable Food Registry for Industry

• The Food Defect Action Levels:

• Levels of natural or unavoidable defects in foods that present no health hazards for humans

• The Chemical Contaminants, Metals, Natural Toxins & Pesticides Guidance Documents & Regulations

• Seafood HACCP and the Food Safety Modernization Act (Guidance)

• Juice HACCP and the Food Safety Modernization Act

• Low-Acid Food and the Food Safety Modernization Act

• The Code of Federal Regulations – 21 CFR Part 111 – The Dietary Supplements Rule

• The Dietary Supplements and The Food Safety Modernization Act

• The Code of Federal Regulations – 21 CFR Part 118 – Production, Storage, and Transportation of Shell Eggs

• Packaging & Food Contact Substances (FCS)

• The FDA Food Safety Plan Builder

• Labeling for Sesame Allergies

• The FDA Compliance Update

• The FDA Food Guidance Documents

• The Code of Federal Regulations – 21 CFR Part 20 – Public Information

• The FDA Mandatory Food Recall Guidance

• The Code of Federal Regulations – 21 CFR Part 11 – Electronic Records; Electronic Signature

• The Small Business Definition

• FDA Continues Enforcement Discretion Policy Relevant to Certain Co-Manufacturers under FSMA

• The FDA Guide to Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry

• The FDA Guidance for Industry (Animal Food)

• The FDA Current Good Manufacturing Practices Guidances

• The FDA Animal and Veterinary Web Site

• Qualitative Risk Assessment: Risk of Activity/Animal Food Combinations for Activities (Outside the Farm Definition) Conducted in a Facility Co-Located on a Farm (Animal Food)

• The FDA Report on the Use of Antimicrobial Drugs for Food -Producing Animals

• Vitamin D Toxicity in Dogs by FDA

• Association of American Feed Control Officials

• AAFCO Feed Inspector’s Manual

• Histamine and Pet Food

• Information About Animal Food Allergens

• Prerequisite programmes for food safety in the manufacture of food and feed for animalsd

• Histamine and Pet Food (Science Paper)

• How to Perform an Elimination Diet for Dogs with Food Allergies by Sara Sietz

• The Ultimate Pet Nutrition Guide: Finding the Best Food for Your Pet

• National Advisory Committee on Microbiological Criteria for Foods Hazard Analysis And Critical Control Point (HACCP) Principles And Application Guidelines

• Codex General Principles of Food Hygiene

• The FDA Foods and Hazards Tables

• The FDA Seafood HACCP Regulations (21 CFR Part 123)

• Seafood HACCP Alliance – HACCP Models and Resources

• The FDA Juice HACCP Regulation (21 CFR 120)

• The Dairy Grade A Voluntary HACCP

• The USDA Meat and Poultry HACCP Regulations (9 CFR Part 417 Page 621)

• The USDA Generic HACCP Models

• HACCP for Shelf-Stable Process (USDA)

• GENERIC HACCP MODEL FOR Heat Treated, Shelf-Stable (USDA)

• FSIS MICROBIOLOGICAL HAZARD IDENTIFICATION GUIDE FOR MEAT AND POULTRY COMPONENTS OF PRODUCTS PRODUCED BY VERY SMALL PLANTS

• SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OF MEAT, POULTRY, AND EGG PRODUCTS

• The Processes Eggs HACCP Plan

• The Shell Eggs from Farm to Table

• The California State HACCP Requirements (the California Department of Public Health)

• The California Retail Code – Article 5 Page 154 – HACCP

• The FDA Food Code – 2017

• Retail and Food Service HACCP (FDA)

• Microbiological Risk Assessment of Raw Cow Milk

• The Implementation of HACCP Management System in a Chocolate Ice Cream Plant

• Food Safety Plan for Ice Cream

• Links to HACCP Plan for Ice Cream

• The FDA Bacteriological Analytical Manual (BAM)

• The USDA Microbiology Laboratory Guidebook

• The Compendium of Methods for the Microbiological Examination of Foods by American Public Health Association (APHA)

• International Organization for Standardization

• Association of Official Analytical Chemists (AOAC) International

• International Commission on Microbiological Specifications for Foods (ICMSF)

• The United Nations World Health Organization

• Recognition of Acceptable Unique Facility Identifier (UFI) for the Foreign Supplier Verification Programs Regulation: Guidance for Industry

• Temporary Policy Regarding Preventive Controls and FSVP Food Supplier Verification Onsite Audit Requirements During the COVID-19 Public Health Emergency: Guidance for Industry

• The Foreign Supplier Verification Program (FSVP)

• Voluntary Qualified Importer Program (News)

• Voluntary Qualified Importer Program

• Am I Subject to Foreign Supplier Verification Program (FSVP)?

• Supplier Evaluation Resources

• Foreign Supplier Verification Programs for Importers of Food for Humans and Animals (FSVP) Regulation Records

• Waivers From Requirements of the Sanitary Transportation of Human and Animal Food Rule

• The FDA Online Course for Transportation

• Hazard Analysis and Risk-Based Preventive Controls for Human Food: Guidance for Industry (Chapter 1-15)

• Chapter 12 – Recall Plan

• The FSMA Rules and Guidances for Industry and Others

• Table of Potential Hazards

• The Food Safety Modernization Act Rule Dashboard

• The Sterilizing Symbols (D Value, Zvalue and F Value by FDA)

• The FDA Rule Guidelines

• Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry: Draft Guidance

• The Compliance Dates for The Rules

• The FDA Guidance for Industry (Human Food)

• Qualitative Risk Assessment: Risk of Activity/Food Combinations for Activities (Outside the Farm Definition) Conducted in a Facility Co-Located on a Farm

• Draft Guidance for Industry: Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing FSMA

• Reportable Food Registry for Industry

• The Food Defect Action Levels:

• Levels of natural or unavoidable defects in foods that present no health hazards for humans

• The Chemical Contaminants, Metals, Natural Toxins & Pesticides Guidance Documents & Regulations

• Seafood HACCP and the Food Safety Modernization Act (Guidance)

• Juice HACCP and the Food Safety Modernization Act

• Low-Acid Food and the Food Safety Modernization Act

• The Code of Federal Regulations – 21 CFR Part 111 – The Dietary Supplements Rule

• The Dietary Supplements and The Food Safety Modernization Act

• The Code of Federal Regulations – 21 CFR Part 118 – Production, Storage, and Transportation of Shell Eggs

• Packaging & Food Contact Substances (FCS)

• The FDA Food Safety Plan Builder

• Labeling for Sesame Allergies

• The FDA Compliance Update

• The FDA Food Guidance Documents

• The Code of Federal Regulations – 21 CFR Part 20 – Public Information

• The FDA Mandatory Food Recall Guidance

• The Code of Federal Regulations – 21 CFR Part 11 – Electronic Records; Electronic Signature

• The Small Business Definition

• FDA Continues Enforcement Discretion Policy Relevant to Certain Co-Manufacturers under FSMA

• The FDA Guide to Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry

• DOES THE FINAL RULE ON INTENTIONAL ADULTERATION APPLY TO ME? Diagram 1 and 2

• The FDA Food Defense Plan Builder Software (Version 2.00)

• Guidance for Small Businesses

• The FDA Food Defense

• Mitigation Strategies to Protect Food Against Intentional Adulteration: Guidance for Industry

• AN OVERVIEW OF THE CARVER PLUS SHOCK METHOD FOR FOOD SECTOR VULNERABILITY ASSESSMENTS

• The FDA Mitigation Strategies Database

• The FDA Food Defense Program – Vulnerability Assessments and Key Activity Types

• Food Defense Tools and Educational Materials

• Establishment Registration and Process Filing for Acidified and Low-Acid Canned Foods (LACF)

• Electronic Code of Federal Regulations (21 CFR Part 117.5 – FDA Preventive Controls for Human Food Rule)

• Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers (LACF) and FSMA

• Bacteriological; Analytical Manual (BAM) – Chapter 21A – Examination of Canned Foods

• The Sterilizing Symbols (D, Z, F)

• Packaging and Food Contact Substances (FCS) (FDA)

• The Ingredients and Packaging (FDA)

• Shelf -Stable Food Safety

• HACCP for Shelf-Stable Process

• 9 CFR Part 318, Subpart G – Canning and Canned Products

• The U.S. Regulations for Canned Food

• The California Cannery Inspection Program
  

• The FDA Web site about Dietary Supplements

• The FDA Dietary Supplement and The FDA Food Safety Modernization Act (FSMA)

• The Dietary Supplement Health and Education Act of 1994

• The Current Good Manufacturing Practice in Manufacturing, Packaging, Labeling, or Holding Operations for Dietary Supplement

• The FDA 101: Dietary Supplement

• The United Nations Codex Alimentarius

• National Advisory Committee on Microbiological Criteria for Foods

• International Organization for Standardization

• The International Commission on Microbiological Specifications for Foods (ICMSF)

• The United Nations World Health Organization

• Canadian Food Inspection Agency

• European Union Food Safety Authority

• New Zealand Food Safety

• Food Standards Australia & New Zealand

• The Food Safety Modernization Act (FSMA)

• The FSMA Produce Safety Rule

• The Produce Safety Alliance (Cornell University)

• PSA, USDA, FDA and FSMA

• The Commodity Specific Food Safety Guideline for Lettuce and Leafy Greens Supply Chain

• Selected Sections of Food Safety Plan for Broccoli, Carrot and Pecan Salad

• The Outbreak Investigation of E. coli O157:H7 in Lettuce

• The FDA Draft Guidance for the Control of Listeria monocytogenes in Ready-to-Eat Foods

• Generic HACCP Models for Fresh Cut Vegetables By Canadian Government

• United Fresh Produce Association

• The FDA Guidance Related to Safety for Fresh Cut Fruit and Vegetables

• A Chapter on Fresh Produce Safety

• What to Expect from Fresh Cut Produce Processors

• USDA Produce Safety Site

• Introduction to Using EPA-Labeled Sanitizers

• The EPA Food Contact Sanitizing Solution Models

• The EPA Water Safety Rules

• The FDA and USDA Regulation of Ozone Use

• FDA Regulation of Ozone Use

• Ozone Treatment of Fresh Fruits and Vegetables

• Food Allergens (by FDA)

• The FDA Guidance for Industry: Questions and Answers Regarding Food Allergens (Edition 4)

• Food Allergies: What You Need to Know

• University of Nebraska -Lincoln – Food Allergy Research and Resource Program (FARRP)

• What Are Antimicrobial Pesticides?

• Selected EPA-Registered Disinfectants

• Food Contact Sanitizing Solutions Model (FCSSM)

• Use of Disinfectants and Sanitizers in Heating, Ventilation, Air Condition, and Refrigeration Systems

• List A: Antimicrobial Products Registered wit the EPA as Sterilizers

• Guidance for Industry and FDA Staff: Third-Party Certification Body Accreditation for Food Safety Audits: Model Accreditation Standards

• Accredited Third-Party Certification Program

• The FDA Voluntary Qualified Importer Program (VQIP)

• National Advisory Committee on Microbiological Criteria for Foods Hazard Analysis And Critical Control Point (HACCP) Principles And Application Guidelines

• Codex General Principles of Food Hygiene

• The FDA Foods and Hazards Tables

• The FDA Seafood HACCP Regulations (21 CFR Part 123)

• Seafood HACCP Alliance – HACCP Models and Resources

• The FDA Juice HACCP Regulation (21 CFR 120)

• The Dairy Grade A Voluntary HACCP

• The USDA Meat and Poultry HACCP Regulations (9 CFR Part 417 Page 621)

• The USDA Generic HACCP Models

• HACCP for Shelf-Stable Process (USDA)

• GENERIC HACCP MODEL FOR Heat Treated, Shelf-Stable (USDA)

• FSIS MICROBIOLOGICAL HAZARD IDENTIFICATION GUIDE FOR MEAT AND POULTRY COMPONENTS OF PRODUCTS PRODUCED BY VERY SMALL PLANTS

• SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OF MEAT, POULTRY, AND EGG PRODUCTS

• The Processes Eggs HACCP Plan

• The Shell Eggs from Farm to Table

• The California State HACCP Requirements (the California Department of Public Health)

• The California Retail Code – Article 5 Page 154 – HACCP

• The FDA Food Code – 2017

• Retail and Food Service HACCP (FDA)

• Microbiological Risk Assessment of Raw Cow Milk

• The Implementation of HACCP Management System in a Chocolate Ice Cream Plant

• Food Safety Plan for Ice Cream

• Links to HACCP Plan for Ice Cream

• USDA Food Safety Videos

• Government Food Safety Site

• Good Manufacturing Practices Video

• Good Manufacturing Practices Video (2)

• Iowa State University Employee Training Videos

• Food Safety Training Video

• FDA Resources for Employee Health and Personal Hygiene (Interactive Disk)

• USDA Educational Materials Available for Download

• Food Safety Training (Video)

• Food Safety Training Videos

• International Organization for Standardization – ISO

• British Retail Consortium (BRCGS) – GFSI Benchmarked

• CanadaGAP Program – GFSI Benchmarked

• Food Safety Management System 22000 (FSSC 22000) – GFSI Benchmarked

• Global Aquiculture Alliance – GFSI Benchmarked

• GlobalG.A.P. (Good Agricultural Practices) GFSI-Benchmarked

• Global Red Meat Standard (GRMS) – GFSI-Benchmarked

• International Featured Standards (IFS) – GFSI-Benchmarked

• Safe Quality Food (SQF) – GFSI-Benchmarked

• PrimusGFS – GFSI Benchmarked – GFSI – Benchmarked

• Japan Food Safety Management Association (JFSM) – GFSI Benchmarked

• USDA Agriculture Marketing Service – Government Certification Program

• Canadian Grain Commission – Government Certification Program

• China HACCP – Government Certification Program

• FSMA Human Food Audit Checklist – Iowa State University Extension and Outreach – Department of Food Science and Human Nutrition

• FDA Advances Work Related to Cannabidiol Products with Focus on Protecting Public Health, Providing Market Clarity

• Remarks at the National Industrial Hemp Council 2019 Hemp Business Summit

• FDA Regulation of Cannabis and Cannabis-Derived Products, Including Cannabidiol (CBD)

FDA Foreign Supplier Verification Programs and CORONAVIRUS

• The FDA Web Site about Seafood

• The FDA Seafood HACCP Web Site

• Seafood HACCP Regulation (21 CFR Part 123)

• Association of Food and Drug Officials (AFDO) and Seafood HACCP

• Oregon State University – Seafood Network Information Center

• University of Florida Sea Grant

• An Introduction to Using Seafood HACCP Models By National Seafood Alliance ) (11 models)

• Commercial Processing Example: Shrimp (Wild), Cooked, Frozen 1

• Commercial Processing Example: Shrimp (farm‐raised), Raw Frozen 2

• Commercial Processing Example: Fish Sticks, Breaded Frozen 3

• Commercial Processing Example: Hot Smoked Salmon, Reduced-Oxygen Packed 4

• Commercial Processing Example: Shucked Oysters 5

• Commercial Processing Example: Oyster Shellstock 6

• Commercial Processing Example: Fresh Tuna Loins 7

• Commercial Processing Example: Wild Salmon Sushi Rolls 8

• Commercial Processing Example: Wholesale/Distribution/Warehouse 9

• Commercial Processing Example: Wholesale/Distribution of Histamine Fish 10

• Commercial Processing Example: Tilapia (farm-raised), Fresh and Frozen

• Smartphone Analyzers for On-Site Testing of Food Quality and Safety (European Union, EU)

• Smartphone Apps That Enhance Food Safety

• Determining Food Contaminants with Smartphone

• How Can We Test Food Safety with Smartphones?

• Scientists Using Smartphones to Detect Bacteria

• Images of Smartphone Used in Food Safety

• Food Safety Apps by USDA

• Apps for Food Safety Professionals

• The Food Safety Apps Company

• Common Food Safety Hazards and Sensors

• Radio Frequency Identification (RFID) and Food Safety

• Top 10 Microscope APPs

• Top 10 Best Smartphone Microscopes in 2019

• Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry: Draft Guidance

• FDA Testing Methodology for Listeria species or L. monocytogenes in Environmental Samples

• FDA BAM – Detection and Enumeration of Listeria Monocytogenes

• FSMA Proposed Rule on Laboratory Accreditation

• Understanding the Rules of Life: Microbiome Theory and Mechanisms (URoL:MTM)

• Salmonella Control Guideline

• CONTROL OF SALMONELLA IN LOW-MOISTURE FOODS

• The FDA Microbiological Surveillance Sampling

• FDA Sampling Program

• Risk-Based Sampling: Perspective from CFSAN, USA

• Guidance on Choosing a Sampling Design for Environmental Data Collection

• Environmental Sampling in Food Facilities

• Environmental Monitoring in the Age of FSMA

• FSIS Compliance Guideline: Controlling Listeria monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products

• FSIS Listeria Guideline: Listeria Control Program: Testing for Lm or an Indicator Organism

• FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A June 2017

• Pathogen Reduction – Salmonella and Campylobacter Performance Standards Verification Testing

• Environmental Monitoring – UC Davis Site

• CONTROL OF SALMONELLA IN LOW-MOISTURE FOODS

• Principles For Pathogen Cross-Contamination Prevention (Zoning Preventive Control) and Zoning Verification Activities – Environmental Monitoring

• Presence and Persistence of Salmonella in Dry Conditions

• Effective Testing Components of An Environmental Monitoring Program

• GUIDANCE ON ENVIRONMENTAL MONITORING AND CONTROL OF LISTERIA FOR THE FRESH PRODUCE INDUSTRY

• Environmental Program “Best Practices”