Ohio State University Extension Bulletin

Ensuring Safe Food — A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments

Bulletin 901

Food Science and Technology

2015 Fyffe Road, Columbus, OH 43210-1007


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.

Authors and Acknowledgements HTML PDF
Chapter 1 — Introduction to Hazard Analysis and Critical Control Points (HACCP) Systems HTML PDF
Chapter 2 — HACCP and Retail Food Operations HTML PDF
Chapter 3 — Prerequisites to HACCP HTML PDF
Chapter 4 — Identification and Control of Hazards HTML PDF
Chapter 5 — Sanitary Standard Practices in Retail Stores HTML PDF
Chapter 6 — The Seven HACCP Principles HTML PDF
Chapter 7 — Creating a HACCP Plan HTML PDF
Chapter 8 — Implementation of a HACCP Plan HTML PDF
Chapter 9 — Maintaining the HACCP Plan HTML PDF
Appendix 1 — Test and Evaluation Forms HTML PDF
Appendix 2 — Prerequisite Programs HTML PDF
Appendix 3 — Sanitation Standard Operating Procedures (SSOP) HTML PDF
Appendix 4 — Glossary of Terms HTML PDF
Appendix 5 — HACCP: Origins HTML PDF
Appendix 6 — Common Hazards Found in Retail Establishments HTML PDF
Appendix 7 — Growth Rate of Microorganisms at Different Temperatures HTML PDF
Appendix 8 — HACCP Plans HTML PDF
Process Flow Diagram
Hazard Analysis and CCP
Critical Limits, Monitoring, and Corrective Actions
HACCP Plan Summary
Verification and Record Keeping
Appendix 9 — Lot Identification/Coding HTML PDF
Appendix 10 — Final HACCP Plan HTML PDF
Appendix 11 — Emergency Management Plan Example HTML PDF

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 614-292-6181

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