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Report – Sprouts By U.S. Food & Drug Administration The FDA Guide to Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry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F Value by FDA) The FDA Rule Guidelines Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry: Draft Guidance The Compliance Dates for The Rules The FDA Guidance for Industry (Human Food) Qualitative Risk Assessment: Risk of Activity/Food Combinations for Activities (Outside the Farm Definition) Conducted in a Facility Co-Located on a Farm Draft Guidance for Industry: Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing FSMA Reportable Food Registry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Relevant to Certain Co-Manufacturers under FSMA The FDA Guide to Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry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”