This Web page has been designed to provide a simple and logical approach for introducing a HACCP-based food-safety training program for employees of retail establishments. This site provides the necessary information and references for developing a HACCP plan. Such a plan is intended to produce a system having a step-by-step analysis and resulting in procedures to be followed, including the much-needed documentation of those procedures. |
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| Authors and Acknowledgements | HTML | |
| What is HACCP? | HTML | |
| Chapter 1 — Introduction to Hazard Analysis and Critical Control Points (HACCP) Systems | HTML | |
| Chapter 2 — HACCP and Retail Food Operations | HTML | |
| Chapter 3 — Prerequisites to HACCP | HTML | |
| Chapter 4 — Identification and Control of Hazards | HTML | |
| Chapter 5 — Sanitary Standard Practices in Retail Stores | HTML | |
| Chapter 6 — The Seven HACCP Principles | HTML | |
| Chapter 7 — Creating a HACCP Plan | HTML | |
| Chapter 8 — Implementation of a HACCP Plan | HTML | |
| Chapter 9 — Maintaining the HACCP Plan | HTML | |
| Appendix 1 — Test and Evaluation Forms | HTML | |
| Appendix 2 — Prerequisite Programs | HTML | |
| Appendix 3 — Sanitation Standard Operating Procedures (SSOP) | HTML | |
| Appendix 4 — Glossary of Terms | HTML | |
| Appendix 5 — HACCP: Origins | HTML | |
| Appendix 6 — Common Hazards Found in Retail Establishments | HTML | |
| Appendix 7 — Growth Rate of Microorganisms at Different Temperatures | HTML | |
| Appendix 8 — HACCP Plans | HTML | |
| Appendix 9 — Lot Identification/Coding | HTML | |
| Appendix 10 — Final HACCP Plan | HTML | |
| Appendix 11 — Emergency Management Plan Example | HTML | |
This work is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under agreement No. 99-41560-0793
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture
All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
TDD No. 800-589-8292 (Ohio only) or 614-292-1868