************ TITLE: Guidelines for Operating a Retail Food Store Using HACCP Principles Author: Strong, RC Format: Booklet, 35 pages Language: English Publication Date: 1996 Target Audience: Retail managers and personnel Description: Information in this reference is organized in a question and answer format. Suggestions for self-inspections, tables and other resources for stores use are included. Published by Alberta Agriculture Communications Division - Multimedia Branch. Cost: $10 per copy, over 10 copies $7.50 per copy, plus shipping and handling NAL Call Number: n/a Producer: ASI Food Safety Consultants 7625 Page Blvd. St. Louis, MO 63133 Telephone: 800-477-0778 Fax: (314) 727-2563 Internet e-mail address: World Wide Web Address: http://www.asifood.com ************ TITLE: HACCP Video Set Author: n/a Format: Videocassette (set of 2, 17 min. each), manual (71 pages) Language: English Publication Date: 1993 Target Audience: General Description: Part one introduces the concept of the HACCP system and the seven principles behind it. Part two takes the viewer through each of the 12 stages in setting up such a system. Cost: $150 NAL Call Number: n/a Producer: ASI Food Safety Consultants 7625 Page Blvd. St. Louis, MO 63133 Telephone: 800-477-0778 Fax: (314) 727-2563 Internet e-mail address: World Wide Web Address: http://www.asifood.com ************ TITLE: Managing a Food Distribution Center Using HACCP Principles: A Guide to Safe Food Author: Strong, RC Format: Reference manual, 110 pages Language: English Publication Date: 1995 Target Audience: Warehouse managers and personnel Description: This soft-bound reference manual explains HACCP and includes guidelines and forms for incoming goods inspection programs, storage practices, rodent and bird control, insect control, GMPs, and FDA guidelines. It contains the information needed to prevent food stored in a warehouse from becoming hazardous. Cost: $25 per copy, 10+ $20 each, plus shipping and handling NAL Call Number: TS189.6.S77 1995 Producer: ASI Food Safety Consultants 7625 Page Blvd. St. Louis, MO 63133 Telephone: 800-477-0778 Fax: (314) 727-2563 Internet e-mail address: World Wide Web Address: http://www.asifood.com ************ TITLE: Operating A Plant Manufacturing Food Packaging Materials Using HACCP Principles Author: Strong, RC Format: Reference manual, 86 pages Language: English Publication Date: 1995 Target Audience: Food packaging managers and personnel Description: This manual is a comprehensive reference that presents GMPs, HACCP, and FDA guidelines. Cost: $25 per copy, 10+ $20 each, plus shipping and handling NAL Call Number: TP374.S77 1995 Producer: ASI Food Safety Consultants 7625 Page Blvd. St. Louis, MO 63133 Telephone: 800-477-0778 Fax: (314) 727-2563 Internet e-mail address: World Wide Web Address: http://www.asifood.com ************ TITLE: The Heart of HACCP: In-plant application of HACCP Principles Author: n/a Format: Series of 4 Videos Language: English Publication Date: 1994 Target Audience: General Description: These videos provide an overview of the seven HACCP principles and practical guidance on how employees can apply these principles to their own environment. Available in Spanish or English. Cost: English: $205.00; Spanish: $215.00 NAL Call Number: n/a Producer: All QA Products, Inc. 3427 SW 42nd Way Gainesville, FL 32608 Telephone: 800-845-8818. Int'l +352-335-5161 Fax: 352-335-4980 Internet e-mail address: World Wide Web Address: http://www.allqa.com/ ************ TITLE: HACCP Implementation Manuals, vol. 1-4. Food Safety Enhancement Program. Author: n/a Format: Manual (4) Language: English Publication Date: Various Target Audience: State and local regulators of retail food operations Description: Volume 1 describes the Food Safety Enhancement Program and the roles of industry and government. Volume 2 describes the requirements for the development of generic HACCP models. Volume 3 describes how to apply the generic models for the development of in-plant HACCP systems. Volume 4 describes how HACCP plans need to be presented, are reviewed and accepted. Cost: Unknown NAL Call Number: n/a Producer: Agriculture and Agri-Food Canada Order from Canada Communications Group Ottawa, Ontario, K1A OS9 Telephone: 819-956-4802 Fax: Internet e-mail address: World Wide Web Address: Full-text of these manuals are available at: http://foodnet.fic.ca/safety/haccp.html ************ TITLE: Reference Database for Hazard Identification Author: n/a Format: Software Language: English Publication Date: 1995 Target Audience: General Description: This database is a tool to assist in the develop of HACCP programs. It is to be used in the hazard identification process. The database lists biological, chemical and physical hazards for incoming foods and process steps. Cost: Call for price NAL Call Number: TX535 R44 1995 Producer: Agriculture and Agri-Food Canada Order from Canada Communications Group Ottawa, Ontario, K1A OS9 Telephone: 819-956-4802 Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP and Its Applications to the Food Industry Author: n/a Format: Videocassette: Part 1 and 2, with manual Language: English Publication Date: 1993 Target Audience: Food industry Description: Part 1 Introduces the 7 principles of HACCP and their application to the food industry. Viewers will learn about the HACCP system and how it can be used in the food industry to provide a safe food supply. (17 minutes) Part 2 Provides an overview on how to design and implement a HACCP system in a food processing plant. It takes the viewer through each of the 12 steps involved in setting up a HACCP plan. This part is intended for individuals with the responsibility of setting up a HACCP system. (17 minutes) Cost: $150 plus $6.00 Canadian for shipping and handling. NAL Call Number: n/a Producer: Alberta Agriculture, Food and Rural Development 100A, 7000 - 113 Street Edmonton, Alberta T6H 5T6 Canada Telephone: (403)422-3375 Fax: (403)427-2861 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP T-shirt Author: n/a Format: T-shirt, comes in M, L, XL Language: English Publication Date: n/a Target Audience: General Description: T-shirt looks at the path food follows from nature to consumer's plates. It indicates key players and processes that food must pass on the road of HACCP. Visit Web site to see a picture of the T-shirt. Cost: $12, discount for quantity orders. NAL Call Number: n/a Producer: All QA Products, Inc. 3427 SW 42nd Way Gainesville, FL 32608 Telephone: 800-845-8818. Int'l +352-335-5161 Fax: 352-335-4980 Internet e-mail address: World Wide Web Address: http://www.allqa.com/ ************ TITLE: HACCP Training Videos Set Author: Leading meat & Poultry Science Specialists Format: Videocassette -set of 12. Language: English Publication Date: 1997 Target Audience: Small and mid-sized meat processors Description: Video titles are: 1) Documentation Procedures and Minimizing Paperwork, 2) Refrigeration and Temperature Control, 3) Antimicrobial Treatments, 4) Product Recall, 5) Microbiology and Employee Understanding, 6) Dealing with Physical Hazards, 7) Laboratory Feasibility and Microbial Testing, 8) The Need for Verification, Validation and Audit, 9) Writing the Process Flow Diagram, 10) The Decision Tree and Determining Critical Control Points, 11) The Process of "Receiving", 12) Writing the HACCP Plan. A video summary script and applicable charts and diagrams accompany each video. Also available in Spanish. Cost: $30 each, $75 for choice of three, $195 for the whole set NAL Call Number: n/a Producer: American Association of Meat Processors (AAMP) One Meeting Place P.O. Box 269 Elizabethtown, PA 17022 Telephone: 717-367-1168 Fax: (717) 367-9096 Internet e-mail address: World Wide Web Address: http://www.aamp.com ************ TITLE: Sanitation Standard Operating Procedures for Meat & Poultry Plants Author: n/a Format: Videocassette (30 minutes), training manual in loose-leaf workbook Language: English Publication Date: 1996 Target Audience: Small and mid-sized meat processors Description: This training program was designed by the University of Wisconsin for AAMP. The video can be used as a stand-alone training device, or with the notebook. Each of the ten units in the notebook contains a pre-test, objectives, narrative, hands on exercises, a post-test and a summary. Includes everything a plant needs to know to develop SSOPs in preparation for implementing a HACCP plan. Cost: $79 for AAMP member, $99 for non-AAMP members NAL Call Number: n/a Producer: American Association of Meat Processors (AAMP) One Meeting Place P.O. Box 269 Elizabethtown, PA 17022 Telephone: 717-367-1168 Fax: (717) 367-9096 Internet e-mail address: World Wide Web Address: http://www.aamp.com ************ TITLE: Food Safety -- The HACCP Way Author: n/a Format: Videocassette (12 min.), workbook Language: English Publication Date: 1994 Target Audience: Foodservice Description: Gives concise, easy-to-understand explanation for the HACCP approach to food safety management, including seven steps that can get an operations HACCP framework up and rolling. Covers how to construct a flow chart to trace "food paths" and identify control points. Available in English & Spanish Cost: $124.95; call for quantity discounts NAL Call Number: Videocassette no. 2213 Producer: American Hotel & Motel Association The Educational Institute 2113 North High St. East Lansing, MI 48906 Telephone: 1-800-344-4381 Fax: 517-372-5141 Internet e-mail address: World Wide Web Address: http://www.ei-ahma.org/ ************ TITLE: Development of Sanitation Standard Operating Proc Author: n/a Format: Manual Language: English Publication Date: Target Audience: Meat and poultry industry, food processors Description: This guidebook walks users through the FSIS meat and poultry regulation Part 416 Sanitation SSOP, providing explanations and examples of what a company SSOP should look like. Cost: $95 NAL Call Number: Videocassette no. 2473 Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: Standard Operating procedures: Uncovering the Foundation of Food Safety Author: n/a Format: Videocassette (15 min.) Available in English and Spanish. Language: English Publication Date: Target Audience: Meat and poultry industry, food processors Description: This video will help plant employees learn the relationships between pre-requisite programs and HACCP, and how SOPs should be developed and maintained for pre-requisite programs. Industry experts explain pre-op sanitation and employee hygiene. Available in English and Spanish. Cost: $195 NAL Call Number: n/a Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: HACCP - Hazard Analysis Critical Control Points for the Meat and Poultry Industry Author: n/a Format: Manual Language: English Publication Date: Target Audience: Meat and poultry industry, food processors Description: Developing and implementing HACCP plans for meat and poultry plants. Includes background on HACCP, a detailed step-by- step approach to developing a HACCP plan and model HACCP plans for meat and poultry products. Available in English & Spanish Cost: $75 NAL Call Number: n/a Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: The HACCP Journals - A Reporters Notebook Author: n/a Format: Videocassette (22 min) Language: English Publication Date: 1996 Target Audience: Meat and poultry industry, food processors Description: This video provides an introduction to HACCP principles and stresses the importance of implementing the HACCP process to produce safe meat and poultry products. The video is appropriate viewing for any industry employee from the CEO of the company to the line worker. Includes an optional pre/post test and training tips. Available in English or Spanish. Cost: $295 NAL Call Number: n/a Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: Recordkeeping Workshop Guidebook Author: n/a Format: Manual Language: English Publication Date: Target Audience: Meat and poultry industry, food processors Description: This workshop material is designed to combine HACCP Systems with new regulatory compliance requirements. The scientific, technical and regulatory information will assist companies in understanding FSIS requirements as well as how these concepts fit with a viable HACCP plan. Cost: $95 NAL Call Number: n/a Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: Microorganisms in Foods. Volume 4 - Application of HACCP to Ensure Microbiological Safety and Quality Author: Format: Book Language: English Publication Date: 2nd edition, 1988 Target Audience: Delicatessen managers, retail, foodservice Description: A reference for managers which includes a discussion on perishable delicatessen foods (luncheon meat and self-service salad bar.) Cost: $59.95 NAL Call Number: QR115 T48 1988 Producer: Blackwell Scientific Publications, Inc. 238 Main St. Cambridge, MA 02142 Telephone: 800-759-6102 Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: CPG/HACCP Author: n/a Format: Software- Windows 95/NT Language: English Publication Date: 1998 Target Audience: General Description: CPG/HACCP-Plan helps users create, print, and maintain their HACCP Plan. Extensive Online Help explains the entire HACCP process and provides step-by-step guidance in creating the plan. Plan templates are provided which implement model plans suitable for various industry segments, as documented in regulatory guidelines. "Smart" drawing tools are provided which allow process flow diagrams to be easily created. Process steps are automatically linked to hazard analysis tables, where hazards, preventive measures and CCPs are defined. CCPs are then automatically linked to CCP tables, where monitoring, corrective action, verification, and recordkeeping activities are documented. Corrective actions are implemented in a smart graphical decision- tree format. Cost: $500 per "seat" & $99 yearly for maint. & support NAL Call Number: n/a Producer: Bradley Ward Systems, Inc. (BWS) 750 Hammond Drive Building 10 Suite 200 Atlanta, GA 30328 Telephone: 404-705-5172 Fax: 404-705-5170 Internet e-mail address: World Wide Web Address: http://www.bwsys.com ************ TITLE: HACCP T.I.P.S. Trainer Support Kit Author: n/a Format: Kit - Includes overheads, resource guide, tip shetts, and background information sheets Language: English Publication Date: Unknown Target Audience: General Description: If you are implementing HACCP in your facility, you need the support and cooperation of every single employee. To gain that support and make HACCP a daily habit, you need to be able to explain the principles of HACCP clearly and simply. The Ontario Ministry of Agriculture, Food & Rural Affairs has developed the HACCP TIPS Trainer Support Kit, filled with information in an easy to read format to help you convey the importance of HACCP. Inside this comprehensive kit, you'll find: detailed full color overheads ready for presentation and an extensive resource guide to HACCP books, videos, software, services, workshops, training programs, training aids and more. Tip sheets cover such topics as effective use of audio/visual equipment, handling literacy and ESL challenges, demonstration skills, taking corrective action, and making lectures participatory. Cost: $65 Canadian dollars NAL Call Number: n/a Producer: Guelph Food Technology Centre (GFTC) Marlene Inglis 88 McGilvray St. Guelph, Ontario, N1G2W1 Telephone: (519)767-5036 Fax: (519)836-1281 Internet e-mail address: World Wide Web Address: http://www.gftc.ca ************ TITLE: HACCP Poster Author: n/a Format: Color, glossy, grease resistant poster Language: English Publication Date: Target Audience: Foodservice Description: Highlights HACCP critical control points in food establishments from receiving to service. Temperature recommendations are Canadian standard, which are consistent with the 1993 FDA Food Code. Cost: $1 (Canadian) per poster + 10% shipping and handling NAL Call Number: n/a Producer: Bruce-Grey-Owen Sound Health Unit 920 1st Avenue West Owen Sound Ontario N4K 4KS Canada Telephone: 519-376-9420 Fax: 519-376-0980 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP Pro Author: n/a Format: Software, Compatible with Windows 3.1, 95, 98 and NT Language: English Publication Date: 1996 Target Audience: Manufacturers, food processors Description: Create and track HACCP system, incorporate new pathogen reduction act. User follows HACCP principles built into the software. Decision tree simplifies critical control point determination. Windows 3.1 and Windows 95. Record keeping is included. Cost: $350 plus shipping and handling for single user, contact for network versions NAL Call Number: n/a Producer: CAVU Companies 9757 Route 365 Holland Patent, NY 13354 Telephone: 800-464-3375 Fax: (315)865-5924 Internet e-mail address: World Wide Web Address: http://www.borg.com/~cavu ************ TITLE: Fish & Fisheries Products Hazards and Control Guide. Author: n/a Format: Report Language: Spanish Publication Date: September 1996 Target Audience: Seafood Description: Translated into Spanish as "Guia de Control y Riesgos Para los Productos de la Pesca". Cost: $75 includes postage and handling NAL Call Number: n/a Producer: CETI Translation and Publication Services Angel Suarez, R.S. 7865 Thor Dr. Annandale, VA 22003-1437 Telephone: 703-560-4499 Fax: 703-560-4499 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Guia para la Preparacion de un Plan de HACCP (Guidebook for the Preparation of HACCP Plans) - Spanish Translation Author: n/a Format: Report Language: Spanish Publication Date: 1998 Target Audience: Meat and poultry industry Description: This is a Spanish translation of the USDA/FSIS Guidebook for the Preparation of HACCP Plans, published April 1997. The document is another tool for industry, educators and professionals in Latin America. The Spanish translation is protected under the Copyright laws. Cost: $50 includes postage and handling NAL Call Number: n/a Producer: CETI Translation and Publication Services Angel Suarez, R.S. 7865 Thor Dr. Annandale, VA 22003-1437 Telephone: 703-560-4499 Fax: 703-560-4499 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Seafood HACCP Regulations, 21 CFR, Part 123- Fish and Fishery Products Author: n/a Format: Report Language: Spanish Publication Date: n/a Target Audience: Seafood Description: CETI has translated this document into Spanish- Titulo 21, Codigo de Regulacion Federal, Parte 123, Analisis de Riesgos para los Productos de la Pesca. The translated document is not a substitute for the English HACCP regulation. The purpose of the translation is to serve as a tool for the Spanish-speaking countries in understanding the English version of the seafood HACCP regulation. Cost: $17 includes postage and handling NAL Call Number: n/a Producer: CETI Translation and Publication Services Angel Suarez, R.S. 7865 Thor Dr. Annandale, VA 22003-1437 Telephone: 703-560-4499 Fax: 703-560-4499 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Title 9, CFR, Hazard Analysis and Critical Control Point (HACCP) System, Part 417. Author: n/a Format: Report Language: Spanish Publication Date: 1998 Target Audience: Meat and poultry industry Description: This is a Spanish translation of the USDA/FSIS Part 417 HACCP system general regulations. Published 61 Federal Register 38868, July 25, 1996, as amended at 62 FR 61009, November 14, 1997. Cost: $17 includes postage and handling NAL Call Number: n/a Producer: CETI Translation and Publication Services Angel Suarez, R.S. 7865 Thor Dr. Annandale, VA 22003-1437 Telephone: 703-560-4499 Fax: 703-560-4499 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Title 9, CFR, Regulatory Requirement under the Federal Meat Inspection Act and the Poultry Inspection Act, Part 416, Sanitation Author: n/a Format: Report Language: Spanish Publication Date: 1998 Target Audience: Meat and poultry industry Description: This is a Spanish translation of the USDA/FSIS sanitation general regulations related to development of Sanitation Standard Operations Procedures (SSOPs), implementation of SSOPs, maintenance of SSOPs, corrective actions, recordkeeping requirements and agency verification. Published on 61 Federal Register 38868, July 25, 1996. Cost: $17 includes postage and handling NAL Call Number: n/a Producer: CETI Translation and Publication Services Angel Suarez, R.S. 7865 Thor Dr. Annandale, VA 22003-1437 Telephone: 703-560-4499 Fax: 703-560-4499 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP Master! Author: n/a Format: Software. Runs on IBM-compatible computers. Language: English Publication Date: n/a Target Audience: Chefs, kitchen managers, foodservice Description: Track food products and spot potential hazards from the time they enter the door until they are served to the consumer. Software automatically produces flow charts following the HACCP standards, and an array of forms used in monitoring the food products during their flow through the establishment. Computer output is used for planning, record keeping, and employee training (both primary and remedial), and addresses all elements of HACCP. Designed to be used in a work environment to help employees deliver a safe product. Cost: $295 plus #13 for FedEx shipping. CA residents add sales tax. NAL Call Number: n/a Producer: CHL Associates Robert E. Rudolph PO Box 4015 Walnut Creek, CA 94553 Telephone: 510-370-7778 Fax: 510-370-6900 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: CIBUS Pre-Requisite Assessment Manual Author: n/a Format: Manual Language: English Publication Date: Target Audience: Food processors Description: Includes minimum HACCP pre-requisite requirements, government regulations and guidelines, potential hazards and over 75 detailed program and observations checklists. Cost: $500 Canadian plus shipping NAL Call Number: n/a Producer: CIBUS Consulting Inc. "The HACCP Specialists" 850 Boundary Rd. Cornwall, Ontario K6H 5R5 Telephone: 613-936-2389 Fax: 613-936-2716 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Canadian doHACCP Dairy Module Author: n/a Format: Software- compatible with IBM DOS or Windows Language: English Publication Date: n/a Target Audience: Diary processors Description: Software disk containing generic Canadian Dairy HACCP models complete with flow diagrams, identification of hazards and CCP's, and HACCP plans. Compliments key features of doHACCP software, as agreed with Norback, Ley & Associates. In harmony with Canadian regulatory agency requirements. Cost: $300 Canadian plus shipping NAL Call Number: n/a Producer: CIBUS Consulting Inc. "The HACCP Specialists" 850 Boundary Rd. Cornwall, Ontario K6H 5R5 Telephone: 613-936-2389 Fax: 613-936-2716 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP in Meat, Poultry and Fish Processing Author: edited by A.M. Pearson and T.R. Dutson Format: Book- 416pp Language: English Publication Date: 1996 Target Audience: Meat and poultry industry, seafood, retail Description: This is volume 10 from Advances in Meat Research, publication date 1995. Describes the origin of the HACCP concept and how it fits into FSIS programs. Topics covered include: implementation of HACCP on farms and ranches, and by meat and poultry slaughterers; HACCP during processing and distribution of meat and poultry products; HACCP for the fresh and processed seafood industry; statistical quality control; relationship of HACCP to TQM; how HACCP can be used by the retail food industry; how HACCP can be adapted to restaurants. Cost: $179 NAL Call Number: TS1960 A33 v.10 Producer: CTI Publications, Inc. 2 Oakway Rd Timonium, MD 21093-4247 Telephone: 410-308-2080 Fax: 410-308-2079 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP: A Guide to Seafood Safety Author: n/a Format: Videocassette Language: English Publication Date: Target Audience: Seafood processors Description: Production of this video, in cooperation with the Alaska Seafood Marketing Institute, was shot on location in several seafood processing plants. Cost: $65. Continental USA, shipped via UPS; outside USA, shipped by airmail $79. NAL Call Number: n/a Producer: CTI Publications, Inc. 2 Oakway Rd Timonium, MD 21093-4247 Telephone: 410-308-2080 Fax: 410-308-2079 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Ensuring Food Safety the HACCP Way: An Introduction To HACCP and A Resource Guide For Retail Deli Managers Author: RJ Price, PD Tom, KE Stevenson Format: Manual, 40 pages Language: English Publication Date: 1993 Target Audience: Retail meat, poultry, seafood, and delicatessen food Description: An easy to use hands on manual for implementing HACCP in deli operations. The manual was designed to educate food handlers in applying the HACCP system and reduce the risk of foodborne disease in retail meat, poultry, seafood, and delicatessen operations. The manual includes an explanation of the HACCP system, describes development of a HACCP plan for seafood salad, provides flowcharts and critical control points for selected deli foods, and provides a list of HACCP training materials. Cost: $1.00, check payable to UC Regents NAL Call Number: TX533 P75 1993 Producer: California Sea Grant College Communications Office 9500 Gilman Dr. La Jolla, CA 02093-0232 Telephone: 619-534-4444 Fax: 619-453-2948 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP: Safe Food Handling Techniques Author: n/a Format: Videocassette, leader's guide Language: English Publication Date: 1990 Target Audience: Foodservice Description: How to implement a HACCP program in a foodservice operation. Graphics present temperatures in Celsius only. Narration includes Celsius and Fahrenheit temperatures. Leaders guide. (22 minutes) Cost: $90, Canadian Restaurant and Foodservices Association members, academics, and health departments NAL Call Number: Videocassette no. 2218 Producer: Canadian Restaurant and Foodservices Association 80 Bloor Street West, Suite 1201 Toronto, Ontario, Canada M5S 2V1 Telephone: (416) 923-8416 or 800-387-5649 Fax: 416-923-1450 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP Training Videos Author: Allen Meyers Format: Videocassette (set of 3), training guide Language: English Publication Date: 1997 Target Audience: Foodservice Description: Originally produced for country clubs, these videos are applicable to any foodservice. Cost: $189 plus $10 shipping and handling NAL Call Number: Videocassette no. 2818 Producer: Certified Foodservice Consulting PO Box 1401 Mexia, TX 76667 Telephone: 254-765-3172 Fax: Internet e-mail address: World Wide Web Address: http://www.glade.net/~haccp/ ************ TITLE: HACCP User's Manual Author: DA Corlett, Jr. Format: Manual, 512 pages Language: English Publication Date: June 1998 Target Audience: Individuals responsible for HACCP; regulators, food industry Description: Sections include history of HACCP and reasons to implement HACCP plans, establishing and operating a HACCP system. ISBN 0-412-131412 or 0-8342-1200-5. Cost: $79 NAL Call Number: n/a Producer: Aspen Publishers. Inc. 200 Orchard Ridge Drive Gaithesburg, MD 20878 Telephone: 301-417-7500 Fax: 301-695-7931 Internet e-mail address: World Wide Web Address: http://www.aspenpub.com ************ TITLE: HACCP: A Practical Approach, 2nd ed Author: S.E. Mortimore, C. Wallace Format: Textbook, 320 pages. ISBN 0-412-57020-3 Language: English Publication Date: 1998 Target Audience: Individuals responsible for HACCP; regulators, food industry Description: Provides thorough and practical details of the HACCP system, its implementation and maintenance in the food industry. Chapters include: Introduction; Why use HACCP? How to use HACCP to meet the objectives; Preparing for HACCP; How to do a HACCP study; Maintaining your HACCP system (HACCP as a way of life); HACCP and quality management systems (their combined strength); Broader applications of HACCP. Translated into Spanish as "HACCP - Enfoque practico". ISBN 84- 200-0814-1. Editorial Acribia, S.A., Zaragoza, Espana. Translated into French as "HACCP - guide pratique". ISBN 2-84054- 033-9. Polytechnica, Paris. Cost: $65 NAL Call Number: n/a Producer: Aspen Publishers. Inc. 200 Orchard Ridge Drive Gaithesburg, MD 20878 Telephone: 301-417-7500 Fax: 301-695-7931 Internet e-mail address: World Wide Web Address: http://www.aspenpub.com ************ TITLE: A Program to assist small- and medium-sized red-meat processing plants in implementing the HACCP model in food-safety assurance programs Author: JD Tatum Format: Final report Language: English Publication Date: 1992 Target Audience: Small- and medium-sized meat processors Description: A program to assist small- and medium-sized red-meat processing plants in implementing the HACCP model in food-safety assurance programs. The report includes results of analyses of bacon, sausage, ham, Canadian bacon, beef trim, ground beef and pork fat that were analyzed for microbiological contaminants, chemical residues, heavy metals, hormones, pesticides and several drugs. Overheads are included as well as documentation for a HACCP plan. Cost: Unknown NAL Call Number: TS1963.P76 1992 Producer: Colorado State University Department of Animal Sciences Fort Collins, CO 80523 Telephone: (303) 491-6530 Fax: (303) 491-0278 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP and TQM. Program Development for Lamb Packing Plants Author: Steve LeValley Format: Manual Language: English Publication Date: 1997 Target Audience: Meat processors Description: HACCP information for the lamb packing industry. Funded through grant 92-EFSQ-1-4068. Cost: Unknown NAL Call Number: HD9436.U62H33 Producer: Colorado State University Department of Animal Sciences Cooperative Extension Service Fort Collins, CO 80523 Telephone: 303-491-1281 Fax: 303-491-0320 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: The FDA Food Code, HACCP, and Handwashing: Compliance Control - Ensuring Employee Handwashing Author: n/a Format: Brochure- 10 pages Language: English Publication Date: Target Audience: Foodservice workers, daycare Description: Addresses problems and solutions to ensuring employee handwashing, including individual measurement and enforcement. For use with food safety/hygiene control programs for food producers and foodservice, healthcare and hospitals, nursing and daycare. Cost: Free to instructors and quality assurance/loss prevention administrators, government, health inspectors, sanitarians, corporations, media NAL Call Number: n/a Producer: Compliance Control Handwashing Management Systems 8012 Fernham Lane Forestville, MD 20747 Telephone: 800-810-4000 Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Preventing Foodborne Illness from Microbially Contaminated Tube Feeding Author: Format: Journal article Language: English Publication Date: 1996 Target Audience: Hospital dietitians Description: This article applies HACCP to hospital tube feedings. Hazards are identified and a sample flow chart is included. Cost: n/a NAL Call Number: TX341 D4 Producer: Dietetic Currents, vol. 23, no.1, 1996 Ross Products Division, Abbott Laboratories 625 Cleveland Ave. Columbus, OH 43215-1724 Telephone: Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Implementing HACCP: A Realistic Approach Author: n/a Format: Interactive multimedia. Delivered on diskette (CD-ROM not required). Includes user guide, job aides, interactive test, test record database. Language: English Publication Date: 1997 Target Audience: Foodservice Description: This module covers the seven principles of HACCP and illustrates the steps involved in setting up a HACCP system for a foodservice establishment. The course is taught through interactive multimedia with full-color images and voice narrative. Many log sheets and forms are included. Cost: Courses are available on a yearly subscription basis. Call or e-mail for current prices. NAL Call Number: n/a Producer: Digital Chef, Inc. 10351 Bubb Rd. Cupertino, CA 95014 Telephone: 408-777-9980, ext. 26 Fax: 408-777-9988 Internet e-mail address: World Wide Web Address: http://www.digitalchef.com ************ TITLE: HACCP Master Author: Greg Merry Format: Software. Runs on IBM-compatible computers. Language: English Publication Date: n/a Target Audience: Foodservice workers Description: This software is designed to help implement a HACCP program for food establishments. This is the software program developed by Envirohealth in Australia. Cost: $295 NAL Call Number: n/a Producer: ESI Qual International Greg Merry 968 Washington St, 2nd floor Stoughton, MA 02072 Telephone: 617-344-6344 Fax: 617-341-3978 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: A Practical Approach to HACCP Author: n/a Format: Curriculum includes coursebook (200 pages), instructor's guide, videocassettes, posters, discussion guide Language: English Publication Date: 1998 Target Audience: Foodservice, retail Description: Provides foodservice professionals with an easy to follow framework for applying HACCP principles and monitoring the foodservice process from purchasing through service to reduce the risk of foodborne illness. Videos titles are: 1) Receiving to cooking (12 minutes), 2) Cooking to cooling (12 minutes) and 3) HACCP case study (20 minutes). Cost: $45 for coursebook, $40 for instructor's guide, set of three videos for $240, set of 4 videos (including Managing Food Safety video $320 NAL Call Number: Videocassette no.2810 Producer: National Restaurant Association, Educational Foundation 250 South Wacker, Suite 1400 Chicago, IL 60606-5834 Telephone: 1-800-765-2122 Fax: (312) 715-0807 Internet e-mail address: World Wide Web Address: http://www.edfound.org ************ TITLE: HACCP Reference Book by the Educational Foundation of the National Restaurant Association Author: n/a Format: Textbook Language: English Publication Date: 1993 Target Audience: Foodservice managers, chefs, and kitchen managers Description: This manual presents a detailed description of a HACCP system, and gives step-by-step procedures for establishing a system. Recipes and flowcharts indicating the critical control points are provided. Instructions for creating flowcharts are given. It covers the types of procedures necessary to support a HACCP system and explains how to introduce employees to a HACCP system and how to train them to use it. Sample charts and forms are included. Cost: Member--$24.95, Nonmember--$29.95 NAL Call Number: TX537 H34 1993 Producer: National Restaurant Association, Educational Foundation 250 South Wacker Drive, Suite 1400 Chicago, IL 60606-5834 Telephone: 1-800-765-2122 Fax: (312) 715-0807 Internet e-mail address: World Wide Web Address: http://www.edfound.org ************ TITLE: Managing Food Safety: A Practical Approach to HACCP; part of SERVSAFE Serving Safe Food Video Series Author: n/a Format: Videocassette (20 min) plus guide Language: English Publication Date: 1994 Target Audience: Foodservice managers Description: Provides information for implementing a HACCP system including: identifying critical control points, designing recipes and flowcharts, and monitoring critical control points. (20 minutes) Cost: Members--$115, Nonmembers--$135 NAL Call Number: Videocassette no. 1989, part 6 Producer: National Restaurant Association, Educational Foundation 250 South Wacker, Suite 1400 Chicago, IL 60606-5834 Telephone: 1-800-765-2122 Fax: (312) 715-0807 Internet e-mail address: World Wide Web Address: http://www.edfound.org ************ TITLE: Food Safety Manager Author: n/a Format: Software program, runs on Windows and NT Language: English Publication Date: 1998 Target Audience: General Description: FSP Food Practice Inc. (a partnership between The Food Institute of Canada and Microlog Inc) has developed the Food Safety Manager computerized system to support the introduction and management of plant-wide HACCP programs in food processing establishments, regardless of the type of food products being processed. Cost: $3,495.00. Canadian. Discounts available. NAL Call Number: n/a Producer: FSP Food Practice Inc. 1600 Scott Street Suite 415 Ottawa, Ontario Canada, K1Y 4N7 Telephone: 613-722-9317 Fax: 613-722-1404 Internet e-mail address: World Wide Web Address: http://foodnet.fic.ca/fsm/index.html ************ TITLE: HACCP Management Manual: Guide to Food Regulatory Compliance Author: Gary Jay Kushner, JD; Mark D. Dopp, JD; Martin J. Hahn, JD Format: Binder plus 12 monthly news bulletins and updates Language: English Publication Date: Yearly Target Audience: General, regulatory Description: Contains interpretations of the latest regulations, standards and policies; plus a monthly mailing with updates of new regulations. Cost: $457 NAL Call Number: n/a Producer: Food Chemical News 1101 Pennsylvania Ave., SE Washington, DC 20003 Telephone: 202-544-1980 Fax: 202-546-3890 Internet e-mail address: World Wide Web Address: http://www.fcnpublishing.com/FoodRegTech/HACCP ************ TITLE: TotalHACCP Author: n/a Format: Computer software, runs on Windows and NT Language: English Publication Date: n/a Target Audience: Food processors Description: The Food Institute of Canada has developed a computerized system to support the introduction and management of plant-wide HACCP programs in food processing establishments, regardless of the type of food products being processed. It not only enables you to draw plant schematics and process flows, it also allows you to associate information to the contents of your plant schematics and process flows. Cost: NAL Call Number: n/a Producer: Food Institute of Canada 415 - 1600 Scott Street Ottawa, Ontario K1Y 4N7 Telephone: (613) 722-1000 Fax: (613) 722-1404 Internet e-mail address: World Wide Web Address: http://foodnet.fic.ca/safety/total.html ************ TITLE: Educational and Instructional HACCP Package for Seafood Retailers Author: n/a Format: 2 videocassettes, 60-page manual Language: English Publication Date: 1992 Target Audience: Seafood department managers, retail corporative executives Description: Explains how to include HACCP in the retail seafood department and details how the program can be implemented for fresh fish, frozen fish, molluscan shellfish, and cooked/ready- to-eat products. Includes videotapes: HACCP Seafood Safety for Retail Seafood Executives; HACCP Seafood Safety for Store Managers and Associates; and 60-page Education and Instruction Manual for store level training. Cost: Members--$60, Nonmembers--$150. $25 for each addititonal manual NAL Call Number: Videocassette no. 2272 Producer: Food Marketing Institute Publications Sales 800 Connecticut Avenue, NW, Suite 500 Washington, DC 20006-2701 Telephone: (202) 429-8298 Fax: (202) 429-4529 Internet e-mail address: World Wide Web Address: http://www.fmi.org/ ************ TITLE: HACCP Generic Application for Ground Beef Author: ABC Research Format: Model Language: English Publication Date: 1994 Target Audience: Retail Description: Designed to help store managers develop a HACCP model in their store. It includes an outline for developing a HACCP model and a flow chart. Cost: Member--$35, Nonmember $70 NAL Call Number: TX537.H39 1994 Producer: Food Marketing Institute Publications Sales 800 Connecticut Avenue, NW, Suite 500 Washington, DC 20006-2701 Telephone: (202) 429-8298 Fax: (202) 429-4529 Internet e-mail address: World Wide Web Address: http://www.fmi.org/ ************ TITLE: HACCP Shellfish Program: Molluscan Shellfish Handling for Supermarket Operators Author: n/a Format: Videocassette Language: English Publication Date: 1996 Target Audience: Retail seafood Description: Provides a systematic approach to shellfish hazard identification assessment and control. The program documents all of the steps that need to be observed from delivery to sale. The HACCP package contains a video training tape, a four page consumer guide, and one instructional manual. (10 minutes) Cost: Members--$50 for 1 tape, $35 each for 2-19 of the same tape. NAL Call Number: n/a Producer: Food Marketing Institute Publications Sales 800 Connecticut Avenue, NW, Suite 500 Washington, DC 20006-2701 Telephone: (202) 429-8298 Fax: (202) 429-4529 Internet e-mail address: World Wide Web Address: http://www.fmi.org/ ************ TITLE: HACCP Shellfish Program: Molluscan Shellfish Handling for Wholesalers/Distributors Author: n/a Format: Videocassette Language: English Publication Date: Target Audience: Seafood wholesalers and distributors Description: Guides personnel through all of the Critical Control Points (CCP) that must be observed to ensure the safety and wholesomeness of seafood products. The HACCP package contains a video training tape and one instruction manual. (10 minutes) Cost: Members--$50 for 1 tape, $35 each for 2-19 of the same tape. NAL Call Number: n/a Producer: Food Marketing Institute Publications Sales 800 Connecticut Avenue, NW, Suite 500 Washington, DC 20006-2701 Telephone: (202) 429-8298 Fax: (202) 429-4529 Internet e-mail address: World Wide Web Address: http://www.fmi.org/ ************ TITLE: HACCP: The Hazard Analysis Critical Control Point Manual Author: n/a Format: Manual Language: English Publication Date: Target Audience: Retail, foodservice, deli Description: Designed for in-store use at the soup and salad bar and deli/restaurant and seafood departments. Complete with damage-resistant flowcharts, this manual is a guide to the dangers of foodborne illness. Cost: Member--$95, Nonmember--$195 NAL Call Number: TX531 B78 Producer: Food Marketing Institute Publications Sales 800 Connecticut Avenue, NW, Suite 500 Washington, DC 20006-2701 Telephone: (202) 429-8298 Fax: (202) 429-4529 Internet e-mail address: World Wide Web Address: http://www.fmi.org/ ************ TITLE: Guidelines for the Development, Production, Distribution and Handling of Refrigerated Foods (Bulletin 42-L) Author: n/a Format: Book- 68 pages Language: English Publication Date: 1989 Target Audience: General Description: HACCP systems, product and process development, storage, distribution, retailing, and foodservice handling of refrigerated foods. Cost: Member $25, non-members $50. NAL Call Number: TP372.2 G95 1989 Producer: Food Processors Institute 1350 I St., NW, Suite 300 Washington, DC 20005 Telephone: (202) 639-5934 Fax: (202) 637-8068 Internet e-mail address: World Wide Web Address: http://www.fpi-food.org/ ************ TITLE: CPG/HACCP-Plan Author: n/a Format: HACCP Documentation Software Language: English Publication Date: n/a Target Audience: General Description: Guides the user through the HACCP principles for development of a HACCP plan. Cost: $395 for NFPA/Campden members; $575 for nonmembers NAL Call Number: n/a Producer: Food Processors Institute 1350 I St., NW, Suite 300 Washington, DC 20005 Telephone: (202)393-0890 Fax: (202) 637-8068 Internet e-mail address: World Wide Web Address: http://www.fpi-food.org/ ************ TITLE: HACCP Slides Author: n/a Format: 281 Slides Language: English, French, Spanish Publication Date: 1993 Target Audience: General Description: 281 color slides, highlighting main concepts covered in the HACCP Workshop Manual by K.E. Stevenson and D.T. Bernard. Slides can be purchased in English, French or Spanish. Cost: $425 NAL Call Number: Slide no. 527 Producer: Food Processors Institute 1350 I St., NW, Suite 300 Washington, DC 20005 Telephone: (202) 393-0890 Fax: (202) 639-5932 Internet e-mail address: World Wide Web Address: http://www.fpi-food.org/ ************ TITLE: HACCP: Your Key to Seafood Safety Author: n/a Format: Videocassette (15 min.), booklet Language: English Publication Date: 1996 Target Audience: Seafood operators Description: This video teaches what HACCP is and how it will impact seafood operations. An aid for all seafood industry personnel from line workers to senior managers/executives. Cost: $50 NAL Call Number: Videocassette no.2496 Producer: Food Processors Institute 1350 I St., NW, Suite 300 Washington, DC 20005 Telephone: (202) 639-5934 Fax: (202) 637-8068 Internet e-mail address: World Wide Web Address: http://www.fpi-food.org/ ************ TITLE: HACCP: Establishing Hazard Analysis Critical Control Point Programs, a Workshop Manual, 3rd ed. Author: KE Stevenson, DT Bernard Format: Manual, 224 pages. ISBN 0-937774-00-6 Language: English, French, Spanish, Japanese Publication Date: 1993-1998, depending on language. Target Audience: Food industry Description: The manual provides information and guidance in developing and setting up HACCP programs. It assists food industry personnel in tailoring the application of HACCP principles to their products, processes, and distribution systems. It was designed to be used in conjunction with HACCP courses sponsored by the Food Processors Institute. Available in English, French, Spanish and Japanese. Cost: English and French version $65, Spanish and Japanese version $73 NAL Call Number: TX537 H33 1993 (Second edition) Producer: Food Processors Institute c/o Rita Fullem 1350 I St., NW, Suite 300 Washington, DC 20005 Telephone: (202) 393-0890 Fax: (202) 639-5932 Internet e-mail address: World Wide Web Address: http://www.fpi-food.org/ ************ TITLE: Verification and Validation of HACCP Systems: An Advanced HACCP Workshop Manual Author: n/a Format: Manual Language: English, Spanish Publication Date: 1998 Target Audience: General Description: This manual walks readers through HACCP verification and validation principles, providing examples and suggestions on how to design a HACCP system. Available in English and Spanish. Cost: $60 for English, $75 for Spanish NAL Call Number: n/a Producer: Food Processors Institute c/o Rita Fullem 1350 I St., NW, Suite 300 Washington, DC 20005 Telephone: (202) 639-5934 Fax: (202) 637-8068 Internet e-mail address: World Wide Web Address: http://www.fpi-food.org/ ************ TITLE: HACCP - A Safe Catering System Author: n/a Format: Manual Language: English Publication Date: Unknown Target Audience: Foodservice, catering Description: Cost: Unknown NAL Call Number: n/a Producer: Food Safety Centres LTD Croft House Slaidburn Crescent Southport PR9 9YF, UK Telephone: 01704-212323 Fax: 01704-505751 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP for Bakers Author: n/a Format: Manual Language: English Publication Date: Unknown Target Audience: Bakers Description: Cost: Unknown NAL Call Number: n/a Producer: Food Safety Centres LTD Croft House Slaidburn Crescent Southport PR9 9YF, UK Telephone: 01704-212323 Fax: 01704-505751 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP for Hospital Caterers Author: n/a Format: Manual Language: English Publication Date: Unknown Target Audience: Foodservice Description: Cost: Unknown NAL Call Number: n/a Producer: Food Safety Centres LTD Croft House Slaidburn Crescent Southport PR9 9YF, UK Telephone: 01704-212323 Fax: 01704-505751 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP for Nursing and Residential Homes Author: n/a Format: Manual Language: English Publication Date: Unknown Target Audience: Foodservice Description: Cost: Unknown NAL Call Number: n/a Producer: Food Safety Centres LTD Croft House Slaidburn Crescent Southport PR9 9YF, UK Telephone: 01704-212323 Fax: 01704-505751 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: FIST HACCP Software Author: Developed by TNO Nutrition and Food Research Institute of the Netherlands Format: Computer software for Windows 3.1 and Windows 95 with 16 MB Ram Language: English Publication Date: 1998 Target Audience: Food processors Description: FIST HACCP software will design and maintain a HACCP plan, allowing for automatic risk analysis, hazard analysis, flow charting and CCP identification based on global data input. Cost: $4400 NAL Call Number: n/a Producer: Food Safety Institute PO Box 114211 Baton Rouge, LA 70808 Telephone: 504-769-0686 Fax: 504-766-0594 Internet e-mail address: World Wide Web Address: http://www.fist-haccp.com ************ TITLE: Assurance of Seafood Quality Author: H.H. HUSS Format: Document Language: English Publication Date: Target Audience: Fishery institutions and fish technologists, seafood Description: This document prepared by the FAO/DANIDA Training Project on Fish Technology and Quality Assurance, is primarily focused on the application of HACCP system to the fishery industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discusses the utilization of HACCP in different type of fishery industries. It contains a chapter which clarifies the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is complemented with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view Cost: Free for developing countries; for others $19/copy NAL Call Number: n/a Producer: Food and Agriculture Organization FAO Distribution and Sales Section Via della Terme di Caracalla 00100 Rome, Italy Telephone: Fax: (39)(6) 522-53152 Internet e-mail address: World Wide Web Address: http://www.fao.org/catalog/giphome.htm ************ TITLE: A Legal Assessment of FDA's New HACCP Regulations Author: Host: Donn Ward Format: Videocassettes ( set of two. 180 min.) and printed materials Language: English Publication Date: 1996 Target Audience: Seafood Description: Materials are from a Sept. 11, 1996 satellite programs that focused on FDA's seafood HACCP regulations. Cost: $20 for set of two videos, $10 for printed materials NAL Call Number: Videocassette no.2550 Producer: Food and Drug Administration Order from: Terry Rakestraw Dept. of Food Science and Technology, Virginia Polytechnic Institute Blacksburg, VA 24061-0418 Telephone: 540-231-6965 Fax: 540-231-6965 Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/list.html ************ TITLE: Basic HACCP Training Module Author: n/a Format: Manual Language: English Publication Date: Target Audience: Retail Description: This manual is a composite of FDA training materials used to train retail food workers in HACCP principles. Cost: Free NAL Call Number: n/a Producer: Food and Drug Administration David A. Blevins, R.S., Food/Shellfish Specialist 7920 Elmbrook Dr, Suite 102 Dallas, TX 75247-4982 Telephone: 214-655-8100 Fax: (214)655-8130 Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/list.html ************ TITLE: FDA Fish and Fishery Products Hazards and Controls Guide Author: n/a Format: Manual Language: English Publication Date: 1998 Target Audience: Seafood Description: The primary purpose of this Guide is to assist processors of fish and fishery products in the development of their HACCP plans. Processors of fish and fishery products will find information in this Guide that will help them identify hazards that are associated with their products, and formulate control strategies. It is also intended to serve as a tool to be used by federal and State regulatory office is in the evaluation of HACCP plans for fish and fishery products. FDA intends to revise and reissue this Guide from time to time as the state of knowledge relative to advances in fish and fishery products hazards and controls. This Guide is being issued as a companion document to "HACCP: Hazard Analysis Critical Control Point Training Curriculum," which was developed by the Seafood HACCP Alliance for Training and Education. The Alliance is an organization of federal and state regulators, including FDA, academia, and the seafood industry. FDA encourages processors of fish and fishery products to use the two documents together in the development of a HACCP system. Cost: NAL Call Number: SH343.9 F583 1996 Producer: Food and Drug Administration Order from: National Technical Information Service U.S. Department of Commerce Telephone: 703-487-4650 Fax: Internet e-mail address: World Wide Web Address: Available full-text from: http://vm.cfsan.fda.gov/~dms/haccp-2.html ************ TITLE: FDA/USDA Update on the Food Code and HACCP Update Author: n/a Format: Videocassette (1 hr. 55 min) Language: English Publication Date: 1994 Target Audience: General Description: This videotape is from the May 19, 1994 video teleconference on HACCP and the Food Code. Video reviews HACCP, introduces the 1993 Food Code and discusses the importance of education in preventing foodborne illness. This is the third in a series of teleconferences by the USDA Food Safety Inspection Service, Food and Drug Administration, and Extension Service. Cost: Free NAL Call Number: Videocassette no. 2278 Producer: Food and Drug Administration State Training Branch HFC-61, 5600 Fishers Lane Rockville, MD 20857 Telephone: (301)443-5871 Fax: Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/list.html ************ TITLE: HACCP--Charting a Safe Course Author: n/a Format: Videocassette (set of 12 tapes), course manual Language: English Publication Date: 1994 Target Audience: State and local regulators of retail and foodservice operations Description: The video program and manual are both from the 4-day HACCP satellite course that was presented Aug. 15-18, 1994. Includes activities and exercises. Cost: Free NAL Call Number: Videocassette no. 2320 Producer: Food and Drug Administration State Training Branch 5600 Fishers Lane, Room 12-07 Rockville, MD 20857 Telephone: (301) 443-5871 Fax: Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/list.html ************ TITLE: HACCP: Regulatory Applications in Retail Food Establishments Author: n/a Format: Manual Language: English Publication Date: 1997 Target Audience: Federal, state, and local regulators Description: Provides a simple explanation of HACCP and basic instructions for applying HACCP to regulatory work in retail food service establishments. Cost: Free NAL Call Number: n/a Producer: Food and Drug Administration State Training Branch HFC-61, 5600 Fishers Lane Rockville, MD 20857 Telephone: (301)443-5871 Fax: Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/list.html ************ TITLE: Hometown HACCP Author: n/a Format: Videocassette (2 hrs. 42 min) Language: English Publication Date: 1995 Target Audience: Federal, state, and local regulators of foodservice and retail operations Description: This videotape is from the September 14, 1995 FDA Hometown HACCP videoteleconference and features Chuck Higgins and Steve James from the FDA. It discusses the first HACCP principle- the hazard analysis and where hazards are. The tape was geared towards using HACCP in inspections and visits a restaurant (Bob's Last Stand) during a routine inspection, has a panel discussion segment with a question and answer format, and has a section on developing communication skills. Cost: Free NAL Call Number: Videocassette no. 2237 Producer: Food and Drug Administration State Training Branch HFC-61, 5600 Fishers Lane Rockville, MD 20857 Telephone: (301)443-5871 Fax: Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/list.html ************ TITLE: How You Can Better Meet the FDA Mandatory HACCP Quality Assurance Program Author: n/a Format: Videocassettes (Set of two.180 min.) and printed materials Language: English Publication Date: 1996 Target Audience: Seafood Description: Materials are from a July 17, 1996 satellite programs that focused on FDA's seafood HACCP regulations. Cost: $20 for set of two videos, $20 for printed materials NAL Call Number: Videocassette no. 2552 Producer: Food and Drug Administration Order from: Terry Rakestraw Dept. of Food Science and Technology, Virginia Polytechnic Institute Blacksburg, VA 24061-0418 Telephone: 540-231-6965 Fax: 540-231-6965 Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/list.html ************ TITLE: Seafood HACCP Final Rule Author: n/a Format: Federal Register Language: English Publication Date: 1995 Target Audience: Seafood Description: Both the final rule in its entirety and the Summary Section of Seafood HACCP Federal Register Document are available online. For paper copies, check your local library for the Federal Register, December 18, 1995 (Volume 60, Number 242), Rules and Regulations, Page 65095-65202. Cost: Free online and in Federal Register. NAL Call Number: n/a Producer: Food and Drug Administration Available in the Federal Register Telephone: Fax: Internet e-mail address: World Wide Web Address: Available full-text from: http://vm.cfsan.fda.gov/~lrd/haccpsub.html ************ TITLE: HACCP: An Integrated Approach to Assuring the Microbiological Safety of Meat and Poultry Author: JJ Sheridan, RL Buchanan, T Montville Format: Book, 207 pages Language: English Publication Date: 1996 Target Audience: General Description: Implementation of HACCP Cost: $77 NAL Call Number: QR117.H23 1996 Producer: Food and Nutrition Press 6527 Main St. POB 374 Trumbull, CT 06611 Telephone: 203-261-8587 Fax: 203-261-9724 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Getting Ready for HACCP: HACCP Prerequisites and Good Manufacturing Author: n/a Format: Manual Language: English Publication Date: Unknown Target Audience: Description: This manual outlines key areas of the 7 HACCP Prerequisites, micriobial hazards, and sanitation program concepts Cost: $75 Canadian dollars NAL Call Number: n/a Producer: Guelph Food Technology Centre (GFTC) Marlene Inglis 88 McGilvray St. Guelph, Ontario, N1G2W1 Telephone: (519)767-5036 Fax: (519)836-1281 Internet e-mail address: World Wide Web Address: http://www.gftc.ca ************ TITLE: How to HACCP: An Illustrated Guide, 2nd edition Author: Mike Dillon, C. Griffith Format: Booklet, 83 pages Language: English Publication Date: 1996 Target Audience: Line personnel, supervisors, foreman Description: Assists food businesses in developing a successful and effective food safety management system by illustrating key HACCP methods. The guide is based upon UK and Codex guidelines. Cost: $24 plus shipping NAL Call Number: TX537.D55 Producer: Guelph Food Technology Centre (GFTC) Marlene Inglis 88 McGilvray St. Guelph, Ontario, N1G2W1 Telephone: (519)767-5036 Fax: (519)836-1281 Internet e-mail address: World Wide Web Address: http://www.gftc.ca/ ************ TITLE: The Applications of HACCP for MAP and Sous Vide Products Author: n/a Format: Manual Language: English Publication Date: 1993 Target Audience: Food industry, foodservice Description: The document describes the types of chilled food processes, hazards and controls of MAP/Sous vide process systems; how to do a systematic process analysis while emphasizing the use of food science and analytical methods. Cost: NAL Call Number: TP374.S69 1993 Producer: Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A St. Paul, MN 55114 Telephone: (612)646-7077 Fax: (612)646-5984 Internet e-mail address: World Wide Web Address: http://www.hi-tm.com ************ TITLE: A Simple Guide to Understanding and Applying the HACCP Concept, 2nd ed Author: n/a Format: Manual, 22pp Language: English Publication Date: 1997 Target Audience: Food industry Description: The purpose of this monograph is to address the following needs: 1) the description and definitions used in various texts lack consistency; 2) there is no simple "hot to do it" guide for users, and 3) there is no explanatory summary text which can be used by decision-makers in industry and government who wish to learn about the concept. Cost: $12.50 NAL Call Number: Producer: ILSI Europe Concise Monograph Series ILSI Press 1126 Sixteenth St., NW Washington, DC 20036 Telephone: 800-538-9601 Fax: Internet e-mail address: World Wide Web Address: http://www.ilsi.org ************ TITLE: HACCP Manager Author: n/a Format: Computer software, requires 8 megs ram and any version of Microsoft Windows Language: English Publication Date: 1996 Target Audience: General Description: A Window-based software approach to the management of HACCP in a food production environment. The system records production lines, assigns critical control points where necessary and associates the relevant raw materials, ingredients and products where applicable. For each CCP the system records variables such as acceptance limits and breach effects, sample points, corrective actions, preventative maintenance and monitoring procedures. Cost: $1, 495 Australian NAL Call Number: n/a Producer: Icon Software Suite 1A, 147 Ryrie St. Geelong 3220 PO Box 80, Bannockburn, Victoria 3331 Australia Telephone: 0011 - 61 - 3 - 5229 2141 Fax: 0015 - 61 - 3 - 5229 8161 Internet e-mail address: World Wide Web Address: http://www.iconglobal.com.au ************ TITLE: Developing HACCP Plans Author: n/a Format: Manual Language: English Publication Date: Target Audience: General Description: Five part series, originally published in the June & July 1998 issues of dairy, Food and Environmental sanitation, has been packaged as a set. This series provides examples that show the relationship between prerequisite programs, preliminary steps and HACCP principles in developing a HACCP plan and can be used as a teaching tool/ Cost: $15.50 NAL Call Number: n/a Producer: International Assoc. of Milk, Food, Envirnomental Sanitarians Suite 200W 6200 Aurora Ave. Des Moines, IA 50322-2863 Telephone: 800-369-6337 Fax: 512-276-8655 Internet e-mail address: World Wide Web Address: http://www.iamfes.org ************ TITLE: International Dairy Foods Association HACCP Software Program Author: n/a Format: Software designed to operate on a 386 or 486 computer with hard drive and an EGA, VGA or better color monitor. Language: English, Spanish, French Publication Date: n/a Target Audience: Dairy Description: This is a PC based system for developing & maintaining HACCP plans. Dairy processors can use a sample HACCP plan text and a sample computer information database to develop a plan that reflects their unique processing environment. This software package was designed to meet the HACCP planning needs of the dairy industry worldwide. Comes with the IFDA Dairy product Safety System publication # 31160-F21000. Available in English, Spanish & French Cost: $875 for members and $1075 for nonmembers NAL Call Number: n/a Producer: International Dairy Foods Association Atten: Publications 1250 H Street, NW., Suite 900 Washington, D.C. 20005 Telephone: (202)737-4332 Fax: (202)331-7820 Internet e-mail address: World Wide Web Address: http://www.idfa.org ************ TITLE: HACCP Plan for Fresh-cut Produce Author: n/a Format: Manual Language: English Publication Date: 1997 Target Audience: Produce Description: A model food safety program based on the principles of the Hazard Analysis Critical Control Points system and customized for fresh-cut operations. Cost: $25 for members, $75 for non-members NAL Call Number: n/a Producer: International Fresh-cut Produce Association 1600 Duke St., Suite 440 Alexandria, VA 22314-3400 Telephone: 703-299-6282 Fax: 703-299-6288 Internet e-mail address: World Wide Web Address: http://www.fresh-cuts.org ************ TITLE: HACCP Plan for Fresh Sprouts and Beans Author: n/a Format: n/a Language: English Publication Date: 1997 Target Audience: Produce Description: Sanitary guidelines and a HACCP plan for the growing, packing and sale of fresh sprouts and beans. Cost: $35 NAL Call Number: n/a Producer: International Sprout Growers Association PO Box 2214 Amherst, MA 01004-2214 Telephone: 413-253-8965 Fax: Internet e-mail address: World Wide Web Address: http://www.isga-sprouts.org ************ TITLE: HACCP Software Author: n/a Format: Software applications for Windows 3.1, Windows 95/98 or Windows NT. Also for 0S/2 Language: English Publication Date: n/a Target Audience: Food processors and food manufacturers Description: Custom built HACCP software applications for Windows or OS/2 Cost: Cost depends on scope of application. NAL Call Number: n/a Producer: Invictus Systems, Corporation Tony Latta 5268 Lyngate Court Burke, VA 22015 Telephone: (703)503-8060 ext 20 Fax: (703)503-8064 Internet e-mail address: World Wide Web Address: http://invictus63.com ************ TITLE: HACCP Models for Small Locker and Meat Processing Plants: a Feasibility Study. A Final Report. Author: Fadi M. Aramouni, Elizabeth Boyle Format: Report Language: English Publication Date: 1994 Target Audience: Small and medium-sized meat processors Description: This project was undertaken because of concerns about HACCP issues facing small and medium-sized meat processing plants. The main objectives of this project were to demonstrate the need for meat processors to adopt HACCP programs; increase the knowledge of meat processors on general HACCP model formats; work with personnel from small meat locker processing facilities on a one-on one basis to develop personalized HACCP programs and incorporate them into larger quality assurance plans; and demonstrate how the personalized HACCP programs developed could be altered to be adopted by other small meat processing plants. Cost: Unknown NAL Call Number: TS1963 H39 1994 Producer: Kansas State University Department of Foods and Nutrition 205 Justin Hall Manhattan, KS 66506-1407 Telephone: (931) 532-1668 Fax: 913-532-3132 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: G.M.P. For Food Plant Management; G.M.P. For Food Plant Employees Author: n/a Format: Brochure Language: English, Spanish Publication Date: Target Audience: Food industry Description: Booklets cover GMPs and GSPs as well as HACCP, quality control and audit inspections programs. Available in English and Spanish. Cost: $4 - $12 depending on title and quantity NAL Call Number: n/a Producer: LJB, Inc.--Food Quality Control & Assurance Training 850 Huckleberry Lane Northbrook, IL 60062 Telephone: (708) 272-4944 Fax: (708) 272-1202 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP for Food Service - Recipe Manual & Guide Author: Barbara W. LaVella, M.B.A., R.D., Jacquelyn L. Bostic, M.P.H., R.D. Format: Manual: loose-leaf binder, 248 pages Language: English Publication Date: 1998 Target Audience: Foodservice, dietitians, retail Description: Ready-to-use compilation of over 100 food service recipes, developed for 25, 50, and 100 portions. Recipes and HACCP flow charts presented side-by-side on each page for ease of use in planning and production. Critical control points clearly highlighted beginning with receiving and continuing through preparation, storage, and reheating. Includes information sections for general reference and training, plus nutritional analyses for each recipe. Cost: $79.95 + $4.95 shipping and handling NAL Call Number: TX537 L38 1994 version Producer: LaVella Food Specialists 332 Halcyon St. Louis, MO 63122 Telephone: (314)822-0089 Fax: (314) 822-9305 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP for Food Service Professionals Author: Barbara W. LaVella, M.B.A., R.D., Jacquelyn L. Bostic, M.P.H., R.D. Format: Manual- 100 p. Language: English Publication Date: 1998 Target Audience: Foodservice, dietitians, retail Description: A manual to assist foodservice professionals in implementing a HACCP plan. It is approved for 8 continuing education units for the American Dietetic Association, American School Food Service Association and Dietary Managers Association. Cost: $49.50 + $3.95 shipping and handling NAL Call Number: TX537.B67 Producer: LaVella Food Specialists 332 Halcyon St. Louis, MO 63122 Telephone: (314)822-0089 Fax: (314)822-9305 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP for Food Service Professionals - Continuing Education Self Study Manual Author: Barbara LaVella Format: Self-study manual, continuing education approval for American Dietetic Assoc, American School Food Service, Dietary Managers Assoc. Language: English Publication Date: Target Audience: Foodservice managers, dietitians, sanitarians in foodservice establishments and retail food operations Description: Program of eight, easy-to-complete self-study lessons with application examples, helpful tips, and practice exercises. Developed by dietetics educators with extensive food service expertise. Lesson topics include: Food Code 1993 & HACCP, food establishment inspections, foodborne illness hazards, food safety principles, steps of the HACCP program, developing HACCP- based recipes and procedures, training staff. Cost: $49.50 + $3.50 shipping and handling NAL Call Number: n/a Producer: LaVella Food Specialists 332 Halcyon . St. Louis MO, 63122 Telephone: 314-822-0089 Fax: 314-822-9305 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP for Food Service Video Training Series Author: Barbara LaVella Format: Videocassette -2, ten minutes each; leader's guide Language: English, Spanish Publication Date: 1997 Target Audience: Foodservice, dietitians, retail Description: Series consists of two videos, "Hand in Hand - An Introduction to Food Safety and HACCP" and "The HACCP Game: Scoring Points for Your Team". The videos are also available in Spanish Cost: $99.95 + $7.95 shipping and handling NAL Call Number: Videocassette no.2631 Producer: LaVella Food Specialists 332 Halcyon St. Louis, MO 63122 Telephone: (314)822-0089 Fax: (314)822-9305 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Total Quality Assurance and HACCP Manual for Crawfish Processing Author: Michael Moody, LC Douglas, W. Steven Otwell Format: Manual in three ring binder, 186 pages Language: English Publication Date: June 1995 Target Audience: Seafood Description: This manual is intended to serve as a general or generic guideline for crawfish processors. Cost: NAL Call Number: n/a Producer: Louisiana State University Cooperative Extension Service PO Box 25100 Baton Rouge, LA 70804-5100 Telephone: 504-388-2152 Fax: Internet e-mail address: World Wide Web Address: http://agctr.lsu.edu/wwwac/lces.html ************ TITLE: HACCP Management Software, The Hazard Analysis tool Author: n/a Format: Software for all Windows environments Language: English Publication Date: 1997 Target Audience: Meat & poultry processors Description: A software tool that builds and maintains the HACCP plan, schedules and collects plant samples. Cost: Call for prices. NAL Call Number: n/a Producer: M-Tech International, Inc. P.O. Box 452 Mena, AR 71953 Telephone: (501) 394-0419 Fax: (501) 394-0783 Internet e-mail address: World Wide Web Address: http://www.mtech-intl.com ************ TITLE: HACCP Made Easy - Basic Certification Author: n/a Format: Manual Language: English Publication Date: 1996 Target Audience: Food processors, retail, foodservice Description: Home study course Cost: $65.00 manual plus $4.00 shipping/handling NAL Call Number: TX537.C47 1996 Producer: MAK-BEA Laboratory P.O. Box 383 Blue Earth, MN 56013 Telephone: 800-553-3663 Fax: (507)526-5834 Internet e-mail address: World Wide Web Address: http://www.makbea.com ************ TITLE: HACCP Manual for Training School Food Service Personnel Author: Macomb Intermediate School District and Macomb County Health Dept. Format: Manual Language: English Publication Date: 1998 Target Audience: Foodservice, schools Description: Contains HACCP flow charts for foods generally served in schools and training material for directors to use for each chart. Also, time/temperature logs, forms and stickers for designing your own forms. Cost: $20 NAL Call Number: n/a Producer: Macomb Intermediate School District 44001 Garfield Clinton Twp, MI 48038-1100 Telephone: 810-228-3349 Fax: 810-286-8998 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Total Quality Assurance and HACCP Manual for the Catfish Processing Industry Author: Anna Hood, GJ Flick Format: Manual in three ring binder Language: English Publication Date: March 1995 Target Audience: Seafood Description: This manual is designed to guide catfish processors in the efficient operation of their firms and in the sanitary production of catfish. Cost: $5 NAL Call Number: aHD9469.c38H66 1995 Producer: Mississippi State University Cooperative Extension Service Food and Fiber Center Box 9642 Mississippi State, MS 39762 Telephone: 601-325-2160 Fax: 601-325-7844 Internet e-mail address: World Wide Web Address: http://www.ext.msstate.edu/ecrd/ffc/ffc.html ************ TITLE: Application of HACCP System to Catfish Producers and Processors Author: J.M. Kim, et al Format: 2 Videocassettes (15 min. and 23 min.) Language: English Publication Date: 1992 Target Audience: Seafood Description: This project involved the review of Model Seafood Surveillance for HACCP as well as site visits to selected catfish producers and processors. Video presentations to be used in HACCP training were developed using consultants from industry, regulatory agencies, and the University system. The result was a two-part educational video addressing the general concept of HACCP (Volume 1: An Overview of the HACCP System) and the application of principles (Volume 2: Application of the HACCP System to Catfish Farming and Processing). Cost: $20 NAL Call Number: Videocassette no. 1677 Producer: Mississippi State University's Coastal Research and Extension Center Office of Agricultural Communications PO Box 9625 Mississippi State, MS 39762 Telephone: 601-325-2262 Fax: 601-325-1710 Internet e-mail address: World Wide Web Address: http://www/msstate.edu/dept/crec ************ TITLE: NCFST Generic HACCP Plans for the Food Industry Author: n/a Format: Internet World Wide Web site Language: English Publication Date: n/a Target Audience: Food processors, food industry, seafood, meat, poultry Description: A collaborative research project has begun to organize a generic HACCP plan collection as a resource to help provide direction to companies who are interested in implementing HACCP-based food safety programs. The collection is organized and maintained by a steering committee. Individual plans submitted from industry are reviewed by expert product/process working groups. The working group members are drawn from industry, academia, government and trade associations. NCFST membership is not required. ***** Cost: n/a NAL Call Number: n/a Producer: National Center for Food Safety & Technology (NCFST) 6502 S. Archer Rd. Summit-Argo, Il 60502 Telephone: Fax: Internet e-mail address: World Wide Web Address: http://www.iit.edu/~ncfs/resource.htm#04haccp ************ TITLE: HACCP Food Safety Manual Author: Joan K. Loken Format: Manual- 300 pages, soft cover. Language: English Publication Date: 1995 Target Audience: Foodservice Description: HACCP basics for food service managers. Has a chapter devoted to each of the seven HACCP steps, plus a chapter on foodborne illness and another on employee training materials. Contains many large print graphics that could be used as overheads in a training class. Cost: $64.95 NAL Call Number: TX537.L58 1995 Producer: John Wiley & Sons Distribution Ctr 1 Wiley Drive Somerset, NJ 08875-1272 Telephone: 732-469-4400 or 800-225-5945 Fax: 732-302-2300 Internet e-mail address: World Wide Web Address: http://www.wiley.com ************ TITLE: HACCP: Safe Food Handling Techniques Author: n/a Format: Videocassette (17 min.), leader's guide Language: English Publication Date: Target Audience: Foodservice Description: Highlights the primary causes of food poisoning and emphasizes the importance of self-inspection. An explanation of potentially hazardous foods, cross contamination and temperature control is provided. Includes a detailed description of how to implement a HACCP program in a food service operation. Cost: $40 for members; $50 for non-members. NAL Call Number: Videocassette no. 2218 Producer: National Environmental Health Association 720 S. Colorado Blvd. Suite 970, South Tower Denver, CO 80222 Telephone: 303-756-9090 Fax: 303-691-9490 Internet e-mail address: World Wide Web Address: http://www.neha.org ************ TITLE: HACCP Implementation Manuals Author: n/a Format: Manual Language: English Publication Date: Target Audience: Seafood Description: Available manuals: Breaded, Cooked and Raw Shrimp Products; Raw Finfish Products; Molluscan Shellfish Products; Blue Crab and West Coast Crab Products; Scallop Products; American and Spiny Lobster, Processed Crawfish Products; Smoked and Cured Fishery Products; Breaded Fish and Specialty Products; U.S. Fishing Vessels; Aquaculture and Wholesale/Distributors. Cost: $40 each NAL Call Number: n/a Producer: National Fisheries Institute HACCP Training Materials 1901 N. Fort Myer Dr., Suite 700 Arlington, VA 22209 Telephone: 703-524-8883 Fax: 703-524-4619 Internet e-mail address: World Wide Web Address: http://www.nfi.org/ ************ TITLE: HACCP: An Introduction for Seafood Production Employees Author: n/a Format: Videocassette (15 min), handbook (handbook only also is available in Spanish and Portuguese) Language: English Publication Date: 1997? Target Audience: Seafood Description: The National Fisheries Institute along with the Rhode Island Sea Grant College Program and New York Sea Grant Extension Program have developed a videotape covering the basics of Hazard Analysis and Critical Control Point (HACCP) inspection. A handbook which can be used as a stand alone educational piece or as a complement to the video is included. The video and handbook are intended to educate seafood plant personnel regarding the control of food safety hazards using HACCP principles. The video and brochure provide a basic description of HACCP and explain how it might be implemented in seafood plants. Emphasis is placed on the individual employee and their role in carrying out the firm's HACCP plan. Cost: $49.50 for member; $99.50 for non-members NAL Call Number: n/a Producer: National Fisheries Institute HACCP Training Materials 1901 N. Fort Myer Dr., Suite 700 Arlington, VA 22209 Telephone: 703-524-8883 Fax: 703-524-4619 Internet e-mail address: World Wide Web Address: http://www.nfi.org/ ************ TITLE: doHACCP Author: n/a Format: Software for Windows Language: Japanese Publication Date: n/a Target Audience: General Description: Generate automatic flow diagrams required by HACCP. Organize the hazard identification task and link it to appropriate places in the flow diagram. Link preventive measures to the flow diagram. Automate the critical control point decision tree procedure. Provide the means for developing HACCP plans for each critical control point according to the principles of HACCP. Attach HACCP plans to the flow of materials diagram to create a system ready for implementation and tracking. Provide accurate and consistent formatting of HACCP plans. Spanish and French versions available. The system can be expanded to allow Novell networking. Training packages using doHACCP are also available. Cost: NAL Call Number: n/a Producer: Takashi Miyama Computer Software Development (CSD) Co., LTD West 605 Kanagawa Science Park 3-2-1, Sakado Takatsu, Kawasaki-shi Kanagawa-ken 213-0012 Japan Telephone: 81-44 819 2520 Fax: 81-44 819 2510 Internet e-mail address: World Wide Web Address: http://home.ksp.or.jp/csd/ OR http://home.ksp.jp/csd/englishenglish ************ TITLE: NFI Importer HACCP Verification and Product Specification Manual Author: n/a Format: Manual Language: English Publication Date: 1997 Target Audience: Seafood Description: Designed to help importers understand and comply with FDA regulations. Emphasizes the importer's responsibilities for verifying that imported products are produced under sanitary control and an appropriate HACCP plan where applicable. Cost: $75 for NFI members; $135 for non-members NAL Call Number: HD9450.65.N47 Producer: National Fisheries Institute HACCP Training Materials 1901 N. Fort Myer Dr., Suite 700 Arlington, VA 22209 Telephone: 703-524-8883 Fax: 703-524-4619 Internet e-mail address: World Wide Web Address: http://www.nfi.org/ ************ TITLE: NFI Seafood HACCP Manual (A Guide for Developing Seafood HACCP Plans) Author: n/a Format: Manual Language: English Publication Date: 1997 Target Audience: Seafood Description: Provides information on FDA's seafood HACCP regulation, a description of the seven HACCP principles, a discussion of potential food safety hazards, an explanation of how to conduct a hazard analysis and how to devise a HACCP plan, and generic models for 12 seafood products. Cost: $95 for NFI members; $145 for non-members NAL Call Number: SH335.5.Q35N48 1997 Producer: National Fisheries Institute HACCP Training Materials 1901 N. Fort Myer Dr., Suite 700 Arlington, VA 22209 Telephone: 703-524-8883 Fax: 703-524-4619 Internet e-mail address: World Wide Web Address: http://www.nfi.org/ ************ TITLE: HACCP Yellow Pages Author: n/a Format: Directory Language: English Publication Date: 1998 Target Audience: General Description: Cost: NAL Call Number: n/a Producer: National Meat Association 1970 Broadway Suite 825 Oakland, CA 94612 Telephone: 510-763-1533 or 202-667-2108 Fax: 510-763-6186 Internet e-mail address: World Wide Web Address: http://www.nmaonline.org/ ************ TITLE: Heads Up for HACCP Author: Various authors Format: Weekly newsletter Language: English Publication Date: 1997-99 Target Audience: food processors, meat and poultry industry, small business Description: Head up for HACCP is a weekly newsletter on HACCP issues. National HACCP leaders participate in the writing of the newsletter. Cost: Free from web site NAL Call Number: n/a Producer: National Meat Association 1970 Broadway Suite 825 Oakland, CA 94612 Telephone: 510-763-1533 or 202-667-2108 Fax: 510-763-6186 Internet e-mail address: World Wide Web Address: http://www.nmaonline.org/ ************ TITLE: Food Industry HACCP Help Text Files Author: Dr. Pat Johnson Format: Software Language: English Publication Date: 1998 Target Audience: General Description: Available in Dos or Windows versions. Use for identifying hazards, preventive measures, reviewing sample HACCP text, for creating a HACCP plan includes: hazard id, preventative measures, critical control point tree and sample haccp plan text. Cost: $245 NAL Call Number: n/a Producer: Norback, Ley & Associates 3022 Woodland Trail Middleton, WI 53562 Telephone: (608) 233-3814 Fax: (608) 233 3895 Internet e-mail address: World Wide Web Address: http://www.norbackley.com ************ TITLE: doHACCP Author: n/a Format: Software. Comes in both DOS and Windows versions Language: English, French, Spanish Publication Date: n/a Target Audience: General Description: Generate automatic flow diagrams required by HACCP. Organize the hazard identification task and link it to appropriate places in the flow diagram. Link preventive measures to the flow diagram. Automate the critical control point decision tree procedure. Provide the means for developing HACCP plans for each critical control point according to the principles of HACCP. Attach HACCP plans to the flow of materials diagram to create a system ready for implementation and tracking. Provide accurate and consistent formatting of HACCP plans. Spanish and French versions available. The system can be expanded to allow Novell networking. Training packages using doHACCP are also available. Cost: $875 for Windows English only version, $1275 for trilingual (English, Spanish, French) version (see separate listing for Japanese version) NAL Call Number: n/a Producer: Norback, Ley & Associates 3022 Woodland Trail Middleton, WI 53562 Telephone: (608) 233-3814 Fax: (608) 233 3895 Internet e-mail address: World Wide Web Address: http://www.norbackley.com ************ TITLE: auditHACCP Author: n/a Format: Software. Comes in both DOS and Windows versions Language: English Publication Date: n/a Target Audience: General Description: auditHACCP is PC based and provides the focus for organizing the details in creating, performing and documenting audits. It was designed to be loaded on a laptop and taken to the site of an audit. Menus take you through: designing and audit, conducting an audit and analyzing an audit. The software provides real-time access to complete regulatory information, providing confirmation of government guidelines. Cost: $675 NAL Call Number: n/a Producer: Norback, Ley & Associates 3022 Woodland Trail Middleton, WI 53562 Telephone: (608) 233-3814 Fax: (608) 233 3895 Internet e-mail address: World Wide Web Address: http://www.norbackley.com ************ TITLE: learnHACCP Author: n/a Format: CD ROMs Language: English, French, Spanish Publication Date: n/a Target Audience: General Description: learnHACCP integrates with doHACCP or it can be a separate package. learnHACCP provides 8 interactive lessons on CD ROM with HACCP concepts, tasks, and protocols. This includes an online reference manual for HACCP, a glossary, and a HACCP tutorial. Also available in Spanish and French. Cost: $345 (windows), $145 (DOS) NAL Call Number: n/a Producer: Norback, Ley & Associates 3022 Woodland Trail Middleton, WI 53562 Telephone: (608) 233-3814 Fax: (608) 233 3895 Internet e-mail address: World Wide Web Address: http://www.norbackley.com ************ TITLE: recordHACCP Author: n/a Format: Software. Comes in both DOS and Windows versions Language: English, French, Spanish Publication Date: n/a Target Audience: General Description: Assists with generating forms and with data collection. Also available in Spanish and French. Cost: $445 - English only, $635 - trilingual NAL Call Number: n/a Producer: Norback, Ley & Associates 3022 Woodland Trail Middleton, WI 53562 Telephone: (608) 233-3814 Fax: (608) 233 3895 Internet e-mail address: World Wide Web Address: http://www.norbackley.com ************ TITLE: Safe Handling of Extended Shelf Life Refrigerated Foods- A Model HACCP Training Program Author: n/a Format: Videocassette (15 minutes), instructor's manual, lesson plans Language: English Publication Date: 1994 Target Audience: Retail, foodservice Description: This course was developed to confront concerns about the safety of extended shelf life refrigerated foods; to produce a relevant course on safe handling of the products for managers and line workers at retail level; and to provide a training vehicle for the introduction of the HACCP system into retail food establishments. The 7-lesson course describes the modern demands being placed on the food industry and the problems inherent in handling cold foods with a focus on the unique hazards of extended shelf life refrigerated foods. The various types of packaging are discussed along with the specific hazards and care required for each. Basic principles of microbiology are introduced as are the foodborne illnesses foodservice workers need to be aware of. Safe food handling practices, good personal hygiene, and effective sanitation are covered in detail. The course also provides an overview of HACCP. The resources provided include an instructor's manual, teaching resources, video, recommended course format, student handouts, slides, pre- and post-tests, and a certification test. The course uses two other commercial food safety videos which may be purchased from the vendor or borrowed from the North Carolina Extension Service Audiovisual Library. Cost: $60 NAL Call Number: Kit no. 255 Producer: North Carolina Cooperative Extension Service Food Science, Box 7624 Raleigh, NC 27695-7624 Telephone: 919-515-2956 Fax: 919-515-7124 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP Alliance Training Curriculum, 3rd edition Author: n/a Format: Manual, transparency masters Language: English Publication Date: 1998 Target Audience: Seafood Description: Manual contains: Training materials on the principles of HACCP; information on the seafood HACCP regulations; HACCP models for six seafoods; and transparency masters. Also included as a supplement is FDA Fish and Fishery Products Hazards and Control Guide. Submit request for training materials at least 30 days in advance of the actual training program. Cost: $40.00. Order at least 10 days prior to training date. NAL Call Number: Only 2nd ed. available to loan HD9450.9.H33 1997 Producer: North Carolina State University Sandra Harris, Sea Grant Program Box 8605 Raleigh, NC 27695-8605 Telephone: (919)515-0101 Fax: (919) 515-7095 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP - 7 Steps to Food Safety Author: Julie Garden-Robinson Format: Videocassette (6 min.) Language: English Publication Date: 1998 Target Audience: Foodservice Description: Presents general food safety and sanitation information in a HACCP format. Cost: $20 NAL Call Number: n/a Producer: North Dakota State University Julie Garden-Robinson Dept. of Food and Nutrition, EML 351 Fargo, ND 58105-5057 Telephone: (701) 231-7187 Fax: Internet e-mail address: World Wide Web Address: http://www.ag.ndsu.nodak.edu/media/haccp/haccp.htm ************ TITLE: Implementing HACCP in Foodservice Establishments: A Training Manual Author: Julie Garden-Robinson Format: Manual, 32 pages Language: English Publication Date: 1996 Target Audience: Foodservice Description: Provides an overview of the HACCP system and how it is used in foodservice. Examples of HACCP analyses for several recipes are given. This workbook is intended to be used in a workshop setting. Based on the 1995 Food Code. Final report of the project is cataloged under NAL Call No. TX537.I472 1996. Result of grant #94-EFSQ-1-4123. Cost: $3.50 NAL Call Number: TX537.I47 1996 Producer: North Dakota State University Julie Garden-Robinson Dept. of Food and Nutrition, EML 351 Fargo, ND 58105-5057 Telephone: (701) 231-7187 Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP Implementation Workshop Manual Author: n/a Format: Manual Language: English Publication Date: 1996 Target Audience: Food processors Description: This is the manual used during a workshop given by the NWFPA. Sections include developing HACCP systems, road map for implementation, auditing HACCP programs, HACCP resources, NACMCF Hazard Analysis and Critical Control Point System, HACCP plan examples and HACCP exercises. Cost: Contact source for price NAL Call Number: TX911.3.S3N84 Producer: Northwest Food Processors Association c/o Marty Neisz 6950 SW Hampton Street, #340 Portland, OR 97223-8329 Telephone: (503) 639-7676 Fax: (503) 639-7007 Internet e-mail address: World Wide Web Address: http://www.nwfpa.org/ ************ TITLE: HACCP Workbook Author: n/a Format: Workbook Language: English Publication Date: 1996 Target Audience: Food processors Description: Includes sections on food safety, available HACCP programs, HACCP and people systems, HACCP and physical systems, plant HACCP implementation, HACCP regulatory status, and practice exercises for developing and implementing a HACCP plan. An appendix provides lists of HACCP resources and auditors and HACCP research articles. Cost: $50 NAL Call Number: TP373.5.H32 Producer: Northwest Food Processors Association c/o Marty Neisz 6950 SW Hampton Street, #340 Portland, OR 97223-8329 Telephone: (503) 639-7676 Fax: (503) 639-7007 Internet e-mail address: World Wide Web Address: http://www.nwfpa.org/ ************ TITLE: HACCP the Future Challenge- Practical Application for the Foodservice Administrator Author: Ruby Puckett Format: Manual- 195 pages. Language: English Publication Date: Jan. 1998, 4th edition Target Audience: Foodservice Description: This manual is geared toward the foodservice administrator. It is meant as a practical guide to assist food managers and employees in all sectors of operation in implementing a multi-faceted food safety program. The 9-chapter volume also includes many forms and charts which may be reproduced by the reader as needed. Cost: $75 NAL Call Number: TX911.3.S3P83 1996 Producer: Norton Group, Inc. 919 Foxborough Lane Missouri City, TX 77489 Telephone: 713-835-0300 Fax: 713-835-0375 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: The HACCP Cookbook and Manual Author: Ann Lachney, RD Format: Manual- 210 pages Language: English Publication Date: 1999 Target Audience: Foodservice Description: 95 quantity recipes that conform to the 1997 Food Code and HACCP guidelines, with HACCP flowcharts and CCPs. Recipes modified for low sodium, low fat, diabetic diets. Includes HACCP manual, food safety guidelines and temperature record charts. Cost: $59.95 plus $5 shipping and handling. NAL Call Number: TX911.3.S3 L33 Producer: Nutrition Development Systems 7312 385th St. E Eatonville, WA 98328 Telephone: 253-925-6561 Fax: 253-847-2321 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Fact Sheets for Oklahoma Food Processors Author: n/a Format: Fact sheets Language: English Publication Date: Target Audience: Food processors Description: Available facts sheets: Total Quality Management for Food Processors and Agribusiness's (F-898); HACCP An Introduction (F-899); Identifying Control Points for HACCP (F-4002). In the process of being updated: Monitoring Control Points (F-895); Measuring Success of HACCP (F-896); The Economic Consideration of HACCP Programs (F-897); Principles of Good Sanitation (F-4000); Common Sanitation Methods and Potential Sanitation Problems (F- 4001); Meat Processing (F-4001); HACCP: Forms and Procedures (F- 4003). Cost: Free NAL Call Number: n/a Producer: Oklahoma Cooperative Extension Service Div. of Agricultural Sciences and Natural Resources Animal Science Dept., Animal Science Bldg. Stillwater, OK 74078-6058 Telephone: (405)-744-6058 Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP Applications to the Seafood Industry Author: Jong S. Lee, Kenneth S. Hilderbrand Format: Manual Language: English Publication Date: 1992 Target Audience: Seafood Description: This bulletin is intended to explain HACCP and to explore its applications in the seafood industry of the Pacific Northwest. Cost: NAL Call Number: RA1242 .S48J66 1992 Producer: Oregon State University Sea Grant Communications Administrataive Services A402 Corvallis, OR 97331-2134 Telephone: Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP-EASY Food Safety Management Software Author: n/a Format: Software. Requires Windows95 and MSAccess VY or later. Electronic Haccp Resource Manual Included. Language: English Publication Date: 1997 Target Audience: General, food processors, manufacturers, warehouse, foodservice, industry Description: HACCP-EASY is targeted towards any business wishing to develop, document and implement HACCP food safety systems. Processes, hazards, preventive measures and critical control points can be added and amended without difficulty, and a variety of reports and summaries printed. An on-line procedure can be printed for each CCP, providing control limits, monitoring and corrective action procedures, as well as responsibility and record keeping details. A full help facility, with an online HACCP training manual, is included. Cost: $695 Australian, $15 shipping charges outside of Australia. NAL Call Number: n/a Producer: Performance Management Systems Pty. Ltd. 3 Farnham Ave. Mulgrave, Victoria 3170 Australia Telephone: 61-3-95115283 Fax: 61-3-95115284 Internet e-mail address: World Wide Web Address: ************ TITLE: Puntos Criticos Author: Jairo Romero, M. Sc Format: Manual, 142 pages. Written in Spanish Language: Spanish Publication Date: 1996 Target Audience: General, food processors Description: Basic description of HACCP, formulation and preparation of a HACCP plan, identification of critical control points, establishment of corrective action, implementation of a HACCP plan, audit planning, examples of HACCP plans. Cost: Unknown NAL Call Number: TP373.6.R65 Producer: Romero, Jairo P.O. Box 4371 Santefe de Bogota, D.C., Colombia Telephone: +(571) 286-7659 Fax: +(571) 282-1675 Internet e-mail address: World Wide Web Address: ************ TITLE: An Enhanced Cook-Chill and the Application of HACCP in a Hospital Setting Author: Sandra S. Bastin Format: Videocassette (23 min.) Language: English Publication Date: 1994 Target Audience: Dietitians Description: The video has three sections, each building on the previous section. However, each section could easily stand alone. The video contains an explanation of the enhanced cook-chill system (sous-vide), an explanation of HACCP and the application of HACCP in a hospital foodservice setting. Cost: $89 NAL Call Number: Videocassette no.2551 Producer: Sandra Bastin 4308 Clemens Dr. Lexington, KY 40514 Telephone: 606-224-3804 Fax: 606-257-7792 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Compendium of Fish and Fishery Product Processing Methods, Hazards and Controls Author: Robert J. Price Format: Manual Language: English Publication Date: 1999 Target Audience: Seafood Description: The Compendium is part of the Seafood HACCP Alliance materials which are available for purchase (see North Carolina State University). Each of the 4 sections of the Compendium can be viewed online or downloaded as a WordPerfect 5.1/5.2 zipped file. It is also available on disk and paper from the National Technical Information Service. The disk is order # PB96- 5000806KBY, and is $40. The paper copy, order # PB96-138128KBY, is $50. Contact National Technical Information Service (NTIS), US Dept. of Commerce, 5285 Port Royal Rd, Springfield, VA 22161, 703-487-4650, 800-553-NTIS. Cost: Free on the Internet NAL Call Number: n/a Producer: Seafood HACCP Alliance n/a n/a n/a Telephone: n/a Fax: n/a Internet e-mail address: World Wide Web Address: http://www- seafood.ucdavis.edu/haccp/compendium/compend.htm ************ TITLE: Fish Inspection, Quality Control, and HACCP: A Global Focus Author: Roy E. Martin, Robert L. Colette, Joseph W. Slavin Format: Book, 826 pages Language: English Publication Date: 1997 Target Audience: Seafood Description: Proceedings of conference of the same name held May 19-24, 1996 in Arlington, VA USA. Cost: $219.95 NAL Call Number: n/a Producer: Technomic Publishing Company, Inc. 851 New Holland Ave. Box 3535 Lancaster, PA 17604 Telephone: n/a Fax: n/a Internet e-mail address: World Wide Web Address: http://www.techpub.com ************ TITLE: HACCP Question and Answer Guide Author: n/a Format: Book , 16 pages Language: English Publication Date: 1998 Target Audience: Meat and poultry Description: Describes the USDA Pathogen Reduction and HACCP Rule, including regulations for microbiological testing, and guidelines for SSOPs. Cost: Free. Visit web site and download from there, or contact Silliker for hard copy. NAL Call Number: n/a Producer: Silliker Laboratories Group, Inc. Education Services Department 900 Maple Road Homewood, IL 60430 Telephone: 1-800-829-7879 Fax: (708) 957-8449 Internet e-mail address: World Wide Web Address: http://www.silliker.com/resource ************ TITLE: The Heart of HACCP: In-Plant Application of HACCP Principles Author: n/a Format: Videocassette (21 min.) Language: English, Spanish, Cantonese, Korean, Vietnamese Publication Date: Target Audience: Food processors Description: Emphasizes the principles of primary concern to the lineworker: establishing critical limits, monitoring systems, and implementing corrective action. 1) origin of HACCP, 2) introduction of HACCP principles, 3) role of employees in HACCP implementation, and 4) application of HACCP principles 3, 4, & 5. Now available in Spanish, Cantonese, Korean, and Vietnamese. Cost: $195 plus tax, shipping and handling ($6.00) NAL Call Number: Videocassette no. 2192 Producer: Silliker Laboratories Group, Inc. Education Services Department 900 Maple Road Homewood, IL 60430 Telephone: 1-800-829-7879 Fax: (708) 957-8449 Internet e-mail address: World Wide Web Address: http://www.silliker.com/ ************ TITLE: HACCP Training Kit Author: n/a Format: Videocassette (55 min.), workbook, posters, magnet, stickers, thermometer, carrying case Language: English Publication Date: 1998 Target Audience: Foodservice Description: The workbook is divided into 3 parts, and should be used with the training video. Part one will cover the basics of HACCP. Critical Control Points will be discussed in part two, and part three is a summary of the HACCP system. Each part of the video can be viewed separately or in its entirety. Selected pages from the workbook and a very short video clip are available at the WWW site. Cost: $100 NAL Call Number: n/a Producer: Southern Illinois University HACCP Project, Food and Nutrition Mail Code 4317 Carbondale, IL 62901-4317 Telephone: 618-536-2157 Fax: 618-453-7517 Internet e-mail address: World Wide Web Address: http://www.siu.edu/~haccp/ ************ TITLE: Taking Control: A Guide to the HACCP Food Safety System Author: n/a Format: Videocassette (set of three), instructor's guide, student workbook Language: English Publication Date: 1998 Target Audience: Foodservice Description: Includes three videos: 1) Understanding the basics, 2) Going through the stages, 3) Cheeseburger the HACCP way. The first video teaches the seven steps of HACCP and reviews the main causes of foodborne illness. The second video takes workers on a journey through purchasing, receiving, storage, preparation and service. The last video teaches workers to follow a HACCP flow chart and recipe using actual examples. This program has been approved for 1 hour of credit per video by the American School Food Service Association. Cost: $699 NAL Call Number: Videocassette no.2836 Producer: TV Journal, Inc. 1414 East Fletcher Ave. Tampa, FL 33612 Telephone: 813-972-4707 Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Fish Inspection, Quality Control, and HACCP: A Global Focus Author: Roy E. Martin, Robert L. Colette, Joseph W. Slavin Format: Book, 826 pages Language: English Publication Date: 1997 Target Audience: Seafood Description: Proceedings of conference of the same name held May 19-24, 1996 in Arlington, VA USA. Cost: $219.95 NAL Call Number: n/a Producer: Technomic Publishing Company, Inc. 851 New Holland Ave. Box 3535 Lancaster, PA 17604 Telephone: n/a Fax: n/a Internet e-mail address: World Wide Web Address: http://www.techpub.com ************ TITLE: HACCP - An Integrated Approach to Assuring the Microbiological Safety of Meat and Poultry Author: James J. Sheridan, Robert L. Buchanan, Thomas J. Montville Format: Book, 207 pages Language: English Publication Date: 1996 Target Audience: Meat & Poultry Description: This publication contains papers presented at a conference in Dublin on March 23-24, 1994. The objective of the conference was two-fold. The first was to provide a "farm to fork" overview of how HACCP techniques can be used throughout the entire food production-manufacturing-distribution-consumption chain. The second was to use these presentations as the basis for identifying the knowledge and research that will be needed in the future. Cost: $89.95 NAL Call Number: n/a Producer: Technomic Publishing Company, Inc. 851 New Holland Ave. Box 3535 Lancaster, PA 17604 Telephone: n/a Fax: n/a Internet e-mail address: World Wide Web Address: http://www.techpub.com ************ TITLE: International Meat and Poultry HACCP Alliance Author: n/a Format: Internet World Wide Web site Language: English Publication Date: n/a Target Audience: Meat, poultry Description: Contains information about the Alliance, training, calendar of events, hot topics, model plans, regulations, news, committees, food safety. Cost: n/a NAL Call Number: n/a Producer: Texas A & M University, Institute of Food Science and Engineering n/a n/a n/a Telephone: n/a Fax: n/a Internet e-mail address: World Wide Web Address: http://ifse.tamu.edu/haccpall.html ************ TITLE: National HACCP Education Conference: Forming Partnerships from Farm-to-Table Author: various Format: Manual Language: English Publication Date: 1997 Target Audience: General Description: This project was a cooperative effort among various agencies and groups with a vested interest in food safety from farm-to-table. The major goal was for state core teams to develop a plan for implementing HACCP education from farm-to-table within their states. This manual provides resources to help with this planning process, including information related to food safety, HACCP education and implementation models, a state HACCP Team Workbook, marketing strategies and evaluation tools. The manual and conference address HACCP as it relates to the various segments of the food chain: producers, processors, foodservice managers/retailers and consumers. Order from above address, or if not available, borrow from the National Agricultural Library. Funded from Extension grantees 96- EFSQ-1-4174, 96-EFSQ-1-4175, 96-EFSQ-1-4176. Cost: n/a NAL Call Number: TX537.N37 1997 Producer: Texas Agricultural Extension Service Peggy Van Laanen 220 Kleberg Center College Station, TX 77843-2471 Telephone: 409-847-9227 Fax: 409-847-8741 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP & U.S. Food Safety Guide Author: Dennis R. Johnson Format: Manual in loose-leaf binder format, 400 pages Language: English Publication Date: 1996 Target Audience: General Description: From the Washington, DC law firm of Olsson, Frank & Weeda, this guide interprets the HACCP and pathogen reduction requirements issued by the FDA for seafood and the USDA for meat and poultry products. In addition to general HACCP information, federal and statutes and regulations are included. Cost: $375 NAL Call Number: n/a Producer: The Food Institute Information and Research Center P.O. Box 972 Fair Lawn, NJ 07410-0972 Telephone: 201-791-5570 Fax: 201-791-5222 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Seafood Network Information Center- SeafoodNIC Author: n/a Format: Internet World Wide Web site Language: English Publication Date: n/a Target Audience: Seafood Description: Contains information on the Seafood Alliance, calendar of events, guidelines and regulations, seafood publications, model plans, seafood images and links to other sites. Full text of generic HACCP plans for the seafood industry are up on this site. AFDO and Seafood HACCP Alliance training courses are listed. Cost: n/a NAL Call Number: n/a Producer: UC Davis n/a n/a n/a Telephone: n/a Fax: n/a Internet e-mail address: World Wide Web Address: http://www-seafood.ucdavis.edu ************ TITLE: Bibliography of Resource Materials on HACCP and Quality Assurance for the Aquaculture Sector Author: Gary L. Jensen Format: Bibliography, 6 pages Language: English Publication Date: 1997 Target Audience: Seafood Description: Lists HACCP and quality assurance manuals and publications, educational videos and slide sets, and Internet web sites Cost: Free NAL Call Number: n/a Producer: USDA, Cooperative State Research, Education and Extension Service Ag Box 2204 Suite 302-C, Aerospace Center Washington, DC 20250-2204 Telephone: 202-401-6802 Fax: 202-401-1602 Internet e-mail address: World Wide Web Address: Available online at: http://www- seafood.ucdavis.edu/haccp/usdabib.htm ************ TITLE: Generic HACCP Models Author: n/a Format: Model Language: English Publication Date: 1997 Target Audience: Meat and poultry industry Description: FSIS developed generic HACCP models to facilitate preparation of mandated HACCP plans. The models are designed to help "small" and "very small" meat and poultry establishments reduce costs associated with developing HACCP plans. Ten of the models were developed by the International Meat & Poultry HACCP Alliance at Texas A&M University on a contractual basis with FSIS. The other three models were developed in-house by FSIS in consultation with representatives from Federal agencies, academia, and industry. The 13 generic HACCP models are as follows: 1) Generic HACCP Model for Raw, Ground Meat and Poultry Products 2) Generic HACCP Model for Raw, Not Ground Meat and Poultry Products 3) Generic HACCP Model for Poultry Slaughter 4) Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products 5) Generic HACCP Model for Irradiation 6) Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable 7) Generic HACCP Model for Heat Treated, Shelf-Stable Meat and Poultry Products 8) Generic HACCP Model for Not Shelf-Stable, Heat Treated Not Fully Cooked Meat and Poultry Products 9) Generic HACCP Model for Fully Cooked, Not Shelf-Stable Meat and Poultry Products 10) Generic HACCP Model for Beef Slaughter 11) Generic HACCP Model for Pork Slaughter 12) Generic HACCP Model for Not Heat Treated, Shelf-Stable Meat and Poultry Products 13) Generic HACCP Model for Mechanically Separated (Species) / Mechanically Deboned Chicken Cost: Free NAL Call Number: n/a Producer: USDA, Food Safety and Inspection Service Public Outreach and Communications Office 1400 Independence Avenue SW, Room 1180-S Washington, DC 20250-3700 Telephone: (202) 720-7943 Fax: (202) 720-9063 Internet e-mail address: World Wide Web Address: http://ifse.tamu.edu/alliance/haccpmodels.html ************ TITLE: Generic HACCP Plans and Models Author: n/a Format: Website Language: English Publication Date: 1999 Target Audience: Meat and poultry industry Description: USDA Generic HACCP models. Cost: Free NAL Call Number: n/a Producer: USDA, Food Safety and Inspection Service Office of Policy, Program Development and Evaluation, Rm 202 300 12th Street SW Washington, DC 20250 Telephone: (202) 720-3219 Fax: (202) 720-0824 Internet e-mail address: World Wide Web Address: http://www.fsis.usda.gov/OA/haccp/models ************ TITLE: Generic HACCP Plans and Models Author: n/a Format: Website Language: English Publication Date: 1999 Target Audience: Meat and poultry industry Description: USDA Generic HACCP models. Cost: Free NAL Call Number: n/a Producer: USDA, Food Safety and Inspection Service Public Outreach and Communications Office 1400 Independence Avenue SW, Room 1180-S Washington, DC 20250-3700 Telephone: (202) 720-7943 Fax: (202) 720-9063 Internet e-mail address: World Wide Web Address: http://ifse.tamu.edu/alliance/haccpmodels.html ************ TITLE: HACCP Roundtable Summary Report Author: GHL, Incorporated Format: Report, 12 pages Language: English Publication Date: April 1994 Target Audience: Meat and poultry industry Description: Presents a summary of the HACCP Round Table that was held March 30-31, 1994. The six key issues addressed at the Round Table were: HACCP plan approval; training/certification; phase- in; measures of effectiveness; compliance/enforcement and relationship and effect of HACCP on the current inspection program. Cost: Free NAL Call Number: TX555.U55 1994 Producer: USDA, Food Safety and Inspection Service Public Outreach and Communications Office 1400 Independence Avenue SW, Room 1180-S Washington, DC 20250 Telephone: (202) 720-7943 Fax: (202) 720-1843 Internet e-mail address: World Wide Web Address: ************ TITLE: HACCP Telephone Hotline Author: n/a Format: Telephone hotline Language: English Publication Date: Ongoing Target Audience: Meat and poultry industry Description: The FSIS Technical Service Center will operate a HACCP Hotline with live coverage from 6:00 a.m. to 6:00 p.m. Central Time, Monday through Friday, and an electronic message and paging service 24 hours a day, seven days a week. A team trained specifically to address HACCP technical and implementation questions and concerns will answer inquiries. The team's goal is to provide immediate, consistent, and uniform information. The FSIS Web site lists questions and answers received from the hotline. Cost: Free NAL Call Number: n/a Producer: USDA, Food Safety and Inspection Service Technical Service Center Telephone: 800-233-3935, then press "2" Fax: 402-221-7438 Internet e-mail address: World Wide Web Address: http://www.fsis.usda.gov/OA/haccp ************ TITLE: HACCP Workshops Report Author: n/a Format: Report Language: English Publication Date: 1994 Target Audience: Meat and poultry industry Description: In Jan. 1990 the Food Safety and Inspection Service initiated efforts to determine how to implement the HACCP system in regulated meat and poultry plants. Agency activities included consultations and public hearings to explain HACCP and the Agency's efforts, workshops to develop model HACCP plans, in- plant testing to trial the specific plant HACCP plans at nine volunteer plants, and an assessment of the overall experience of the Agency. These reports were written on the various phases and activities undertaken by the Agency and participants during the study. Cost: Free NAL Call Number: aTX537.G46 pt. 7-10 Producer: USDA, Food Safety and Inspection Service Public Outreach and Communications Office 1400 Independence Avenue SW, Room 1180-S Washington, DC 20250 Telephone: (202) 720-7943 Fax: (202) 720-1843 Internet e-mail address: World Wide Web Address: ************ TITLE: HACCP:A Practical Approach training Package Author: S.E. Mortimore, C. Wallace Format: Loose Leaf Language: English Publication Date: 1998 Target Audience: Food Companies Description: This product is a ready-made training course aimed at food companies who wish to run their own in-house HACCP training program. Cost: $795 NAL Call Number: n/a Producer: Aspen Publishers, Inc. 200 Orchard Ridge Drive Gaithesburg, MD 20878 Telephone: 301--417-7500 Fax: 301-695-7931 Internet e-mail address: World Wide Web Address: http://www.aspenpub.com ************ TITLE: Pathogen Reduction: Hazard Analysis and Critical Control Points (HACCP) Systems Final Rule Author: n/a Format: Report, 849 pages Language: English Publication Date: July 25, 1996 Target Audience: Meat and poultry processors Description: This is the final HACCP Rule from the USDA Food Safety and Inspection Service. It is printed in the Code of Federal Regulations 9 CFR Parts 304, 308, 310, 320, 327, 381, 416 and 417. In addition to HACCP and SSOP information, the rule contains the following appendices: A) Guidelines for Developing SSOP's in Federally-Inspected Meat and Poultry Establishments, B) Model of a SOP for Sanitation, C) Guidebook for the Preparation of HACCP Plans, D) Hazards and Preventive Measures Guide, E) FSIS Sample Collection Guidelines and Procedures for Isolation and Identification of Salmonella from Raw Meat and Poultry Products, F) Guidelines for Escherichia coli Testing for Process Control Verification in Cattle and Swine Slaughter Establishments, G) Guidelines for Escherichia coli Testing for Process Control Verification in Poultry Slaughter Establishments. Paper or diskette copies are available from the National Technical Information Service (NTIS), US Dept. of Commerce, 5285 Port Royal Rd, Springfield, VA 22161, 703-487-4650, 800-553-NTIS. Paper copy order number is PB96-177613, price is $190; diskette copy order number is PB96-502166, price is $60. Sections of the report can also be ordered separately; call for prices. Cost: Contact NTIS for price. Free from the Internet. NAL Call Number: aKF1900.A33 1996 Producer: USDA, Food Safety and Inspection Service Public Outreach and Communications Office 1400 Independence Avenue SW, Room 1180-S Washington, DC 20250 Telephone: (202) 720-7943 Fax: (202) 720-1843 Internet e-mail address: World Wide Web Address: Accessible through the Government Printing Office at www.access.gpo.gov/su_docs/aces/aces140.html ************ TITLE: Sanitation SOP's in Federally Inspected Meat and Poultry Establishments Author: n/a Format: Manual Language: English Publication Date: 1996 Target Audience: Meat and poultry industry Description: Sanitation Standard Operating Procedure (SSOP) reference manual for meat and poultry plants. Cost: Free from Internet. Available from the Government Printing Office for $3.50, tel. no. 202-512-1800. NAL Call Number: n/a Producer: USDA, Food Safety and Inspection Service Public Outreach and Communications Office 1400 Independence Avenue SW, Room 1180-S Washington, DC 20250 Telephone: (202) 720-7943 Fax: (202) 720-1843 Internet e-mail address: World Wide Web Address: http://csdl.tamu.edu/FSIS/ssop/ ************ TITLE: Small Plant HACCP Implementation Public Meeting Author: n/a Format: Videocassette Language: English, Spanish, Chinese Publication Date: September 26, 1998 Target Audience: Meat and poultry processors Description: This video is from the second public meeting on Small Plant HACCP Implementation that was held in College Park, MD on Sept. 25, 1998. This meeting was videotaped to assist those small and very small plant owners and managers who were unable to attend one of the nationwide public meetings. The video is also available in Spanish and Chinese. Videos may be requested by fax. Cost: Free NAL Call Number: n/a Producer: USDA, Food Safety and Inspection Service Mary Cutshall National HACCP Small Plant Coordinator Telephone: Fax: 202-690-0824 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Processing Mussels - The HACCP Way Author: RJ Price, DE Kramer, PD Tom Format: Manual, 43 pages Language: English Publication Date: 1996 Target Audience: Seafood Description: This manual is intended to serve as a general or generic guideline for mussel processors. Cost: $5, or on the web for free (see website below) NAL Call Number: n/a Producer: University of California Food Science and Technology Dept. Davis, CA 95616 Telephone: Fax: 916-752-4759 Internet e-mail address: World Wide Web Address: http://nsgd.gso.uri.edu/source/cuimrh96001.pdf ************ TITLE: Total Quality Assurance and HACCP Manual for Hard Clam Processing Author: W. Steven Otwell, Victor M. Garrido Format: Manual- 43 pages Language: English Publication Date: June 1995 Target Audience: Seafood Description: This manual is intended to serve as a general or generic guideline for hard clam processors. Cost: $4 NAL Call Number: n/a Producer: University of Florida Florida Sea Grant Program P.O. Box 110409 Gainesville, FL 32611-0409 Telephone: 352-392-2801 Fax: n/a Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Total Quality Assurance and HACCP Manual for Oyster Production and Processing Author: W. Steven Otwell, Victor M. Garrido Format: Manual- 43 pages Language: English Publication Date: June 1995 Target Audience: Seafood Description: This manual is intended to serve as a general or generic guideline for oyster processors. Cost: $4 NAL Call Number: HD9472.O8O89 1995 Producer: University of Florida Florida Sea Grant Program P.O. Box 110409 Gainesville, FL 32611-0409 Telephone: 352-392-2801 Fax: n/a Internet e-mail address: World Wide Web Address: n/a ************ TITLE: A Focus on Food Safety and Quality for Specialty Processors: A Practical Approach to the Seven HACCP Principles Author: Mahmoud El-Bergearmi, Ken Hall, Martha Patnoad, Nancy Cohen, Diane Wright Hirsch, Dale Steen, Catherine Violette Format: Manual in loose-leaf binder format (138 pages), videocassette (17 min.) Language: English Publication Date: 1996 Target Audience: Small food processors, specialty processors Description: This notebook and video are designed to lead the food processor through the development of a HACCP plan and provides resources for starting a small food processing business. Included are technical resources available in New England for testing and nutrient analysis, pertinent food safety laws and regulations and contacts in various state and federal agencies. The materials were developed under grant number 93-EFSQ-1-4085 by the New England Cooperative Extension Consortium. Cost: unknown NAL Call Number: Kit no. 362 Producer: University of Maine Mahmoud El-Begearmi, Project Director University of Maine, 5717 Corbett Hall, Room 303 Orono, ME 04469-5717 Telephone: 207-581-3449 Fax: 207-581-3212 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: HACCP Countdown Newsletter Author: Tom Rippen, David Greene, George Flick Format: Newsletter Language: English Publication Date: Ongoing Target Audience: Seafood Description: The purpose is to inform processors of training opportunities, clarify regulatory requirements and to illustrate practical strategies for addressing HACCP and sanitation principles. Geared towards the seafood industry. Cost: Free from the Internet. Also available in hard copy. NAL Call Number: n/a Producer: University of Maryland, North Carolina State University, Virginia Tech Tom Rippen Cooperative Extension Service, 30921 Martin Court Princess Anne, MD, 21853 Telephone: 410-651-6636 Fax: 410-651-7656 Internet e-mail address: World Wide Web Address: http://www.mdsg.umd.edu:80/MDSG/Extension/HACCP/countdown/index.h tml ************ TITLE: Effective Implementation of Quality Control Programs for Pork Producers Author: Barbara Straw, DVM, PhD, Project Director Format: Videocassette (1 hour, 10 min.), 2 manuals Language: English Publication Date: 1994 Target Audience: Farm, swine producers, pork producers Description: Video demonstrates HACCP principles involved in the Pork Quality Assurance (PQA) program for pork producers. This segment of the video uses scenes on farms to illustrate concepts and drug handling procedures. Another 10-minute segment features Dr. Bert Mitchell, FDA Program Director, explaining the FDA's requirements for on-farm record keeping of drug use and inventory. The last segment provides a self-assessment test to allow participants to evaluate their own level of comprehension and identify areas of misunderstanding. The National Pork Producers Council Level I - III guides are included. The kit also contains a calendar that features one of the 10 critical control points each month and the current withholding requirements of the products approved for swine. Cost: Unknown NAL Call Number: Kit no. 278 Producer: University of Nebraska 111 VBS Lincoln, NE 68583-0905 Telephone: 402-472-1737 Fax: 402-472-9690 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Food Safety/Food Sanitation Workshop: Introduction to HACCP Procedures Author: Susan Sumner Format: Manual with agenda, 6 lessons, 121 slides Language: English Publication Date: 1995 Target Audience: Small food processors Description: This notebook contains materials used for training small scale and non-traditional food processors about HACCP. Topics addressed include foodborne bacteria, foodborne illnesses, food plant sanitation, food laws and regulations, and HACCP principles. The workshop agenda, several tables, slides, and a food safety/food sanitation quiz are also included. Cost: NAL Call Number: Kit no.260 Producer: University of Nebraska-Extension Service Dr. Susan Sumner University of Nebraska Lincoln, NE 68583-0919 Telephone: (402)-472-7807 Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Developing and Managing a HACCP System: A Guide for Small Operators Who Handle Meat Author: Von T. Mendenhall Format: Comes with set of 4 videocassette with a workbook and text; or CD-ROM and workbook (text in is on CD-ROM) Language: English Publication Date: 1996 Target Audience: Small independent food processors and employees Description: This curriculum was designed to assist employees of small operations to develop and manage a HACCP system in their establishment. The text is written at the sixth grade level. The CD-ROM is an interactive version of the text. A pre-test and post-test is included with the curriculum. Cost: Call for prices. NAL Call Number: Kit no.354 for videos, Kit no.368 for CD-ROM. Producer: Utah State University Cooperative Extension Service Von T. Mendenhall Nutrition and Food Sciences Logan, UT 843322-8700 Telephone: 801-797-3463 Fax: 801-797-2379 Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Total Quality Assurance and Hazard Analysis Critical Control Point Manual for the Trout Processing Industry Author: GJ Flick, GM Knobl, AF Hood Format: Manual, 408 pages Language: English Publication Date: 1996 Target Audience: Seafood Description: Cost: $30 NAL Call Number: n/a Producer: Virginia Tech, Sea Grant Program Food Science and Technology Building Blacksburg, VA 24061-0418 Telephone: Fax: Internet e-mail address: World Wide Web Address: n/a ************ TITLE: Hazard Analysis Critical Control Point Evaluations: A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage Author: Frank Bryan Format: Manual Language: English Publication Date: 1992 Target Audience: General, foodservice, food processors Description: Provides guidance on the application of the HACCP system to the preparation and storage of food in homes, foodservice establishments, cottage industries, and street markets. It outlines the principles that underlie the HACCP concept and provides practical advice on how to conduct an analysis, identification of critical control points, and monitoring procedures for common foods and processing operations. Cost: Unknown NAL Call Number: n/a Producer: World Health Organization (WHO) Avenue Appia CH-1211 Geneva 27, Switzerland Telephone: 22 7912111 Fax: 22 7910746 Internet e-mail address: World Wide Web Address: http://www.who.int ************ TITLE: Food Quality Control Author: Format: Manual Language: English, Spanish Publication Date: 1995 Target Audience: General Description: The use of Hazard Analysis Critical Control Point (HACCP) principles in food control Cost: $10 US NAL Call Number: n/a Producer: Food and Agriculture Organization FAO Distribution and Sales Section Via della Terme di Caracalla 00100 Rome, Italy Telephone: Fax: (39)(6) 522-53152 Internet e-mail address: World Wide Web Address: http://www.fao.org/catalog/giphome.htm ************ TITLE: Economic Values Associated with Seafood Safety and Implementation of Seafood hazard Analysis Critical Control Point (HACCP) Programmes Author: J.C. Cato Format: FAO Fisheries Technical Paper, No. 381, 70pp Language: English Publication Date: 1998 Target Audience: Seafood Description: This document on economic issues associated with seafood safety was prepared to complement the work of the Service in seafood technology, plant sanitation and HACCP implementation. The document was written during participation by the author in the FAO Partnership Programme with Academic Institutions. Cost: NAL Call Number: n/a Producer: Food and Agriculture Organization FAO Distribution and Sales Section Via della Terme di Caracalla 00100 Rome, Italy Telephone: Fax: (39)(6) 522-53152 Internet e-mail address: World Wide Web Address: http://www.fao.org/catalog/giphome.htm ************ TITLE: HACCP Index Author: n/a Format: Website Language: English Publication Date: Ongoing Target Audience: General Description: The index has many links to HACCP documents and information Cost: Free NAL Call Number: Producer: Food and Drug Administration Telephone: Fax: Internet e-mail address: World Wide Web Address: http://vm.cfsan.fda.gov/~lrd/haccpsub.html ************ TITLE: HACCP Checklist Author: n/a Format: Website Language: English Publication Date: Target Audience: Produce Description: A table which identifies CCPs, Hazards 7 Controls measures dor sprouts Cost: NAL Call Number: n/a Producer: International Sprout Growers Association PO Box 2214 Amherst, MA 01004-2214 Telephone: 413-253-8965 Fax: Internet e-mail address: World Wide Web Address: http://www.isga-sprouts.org/haccp/htm ************ TITLE: HACCP in Meat, Poultry and Fish processing: Advances in Meat research, Vol 10 Author: A.M. Pearson and T.R. Dutson, Eds. Format: Book Language: English Publication Date: 1995 Target Audience: Food processing managers and Regulatory Officials Description: This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. Cost: $160 NAL Call Number: n/a Producer: Aspen Publishers, Inc. 200 Orchard Ridge Drive Gaithesburg, MD 20878 Telephone: 301--417-7500 Fax: 301-695-7931 Internet e-mail address: World Wide Web Address: http://www.aspenpub.com ************ TITLE: HACCP Training for Employees - USDA Awareness OR FDA Awareness Author: Format: Manual, Video & Employee Handbooks Language: English Publication Date: Target Audience: General Description: Employee HACCP awareness training program with a video (20 min), instructor's manual & 10 employee handbooks with quizzes Cost: $199, plus shipping & handling NAL Call Number: Producer: J.J. Keller & Associates Inc. PO Box 368 Neenah, WI 54957-0368 Telephone: 888-373-3171 Fax: 920-720-7645 Internet e-mail address: World Wide Web Address: http://www.jjkeller.com ************ TITLE: Your Self-Study Guide to Understanding How To Develop A HACCP Plan Author: Format: Manual, and 2 videos Language: English Publication Date: 1999 Target Audience: Meat and Poultry Processors Description: This self-study guide will help you meet the training requirements of 9 CFR 417.7 and to provide technical guidance for you in the development of your HACCP plan (s). Also available to download on the web at the address below. Cost: Free NAL Call Number: n/a Producer: Technology Team, Inc. HACCPWORKS PO Box 22857 Alexandria, VA 22304 Telephone: 877-422-2799 Fax: Internet e-mail address: World Wide Web Address: http://www.tteam.com/haccpworks ************ TITLE: HACCP Training for Managers Author: Format: Manual, Video Language: English Publication Date: Target Audience: Managers Description: HACCP awareness training for managers with a video (20 min) and implementation workbook containing examples and instructions on how to develop a HACCP plan.. Cost: $199, plus shipping & handling NAL Call Number: Producer: J.J. Keller & Associates Inc. PO Box 368 Neenah, WI 54957-0368 Telephone: 888-373-3171 Fax: 920-720-7645 Internet e-mail address: World Wide Web Address: http://www.jjkeller.com ************ TITLE: Food Quality and Safety Systems Author: Format: Manual Language: English Publication Date: 1998 Target Audience: Food Safety Trainers in government and industry Description: This training manual focuses on food hygiene practices and the Hazard Analysis and Critical Control Point (HACCP) system and reflects the recommendations and guidelines of the Codex Alimentarius Commission. Cost: $30 (discounts available for developing countries and bulk orders) NAL Call Number: TX531.F5673 Producer: Food and Agriculture Organization FAO Distribution and Sales Section Via della Terme di Caracalla 00100 Rome, Italy Telephone: Fax: (39)(6) 522-53152 Internet e-mail address: World Wide Web Address: http://www.fao.org/catalog/giphome.htm ************ TITLE: Food Hygiene, Microbiology and HACCP, 3rd ed. Author: S.J. Forsythe, P.R. Hayes Format: Textbook, 449 pp. Language: English Publication Date: 1998 Target Audience: Food microbiologists, quality assurance personnel and academic researchers Description: A reference text for the food industry. Gives practical information on food microbiology, hygiene, quality assurance and factory design. The 3rd edition has been revised to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. Cost: $99 NAL Call Number: n/a Producer: Aspen Publishers. Inc. 200 Orchard Ridge Drive Gaithesburg, MD 20878 Telephone: 301-417-7500 Fax: 301-695-7931 Internet e-mail address: World Wide Web Address: http://www.aspenpub.com ************ TITLE: Prerequisite Programs for HACCP: You Can't Start HACCP Without Them Author: Aurora Hodgson & Rick Stier Format: Continuing Education Program Language: English Publication Date: 1998 Target Audience: General Description: Focuses on the tools a food company must have before developing a HACCP Plan. The objective of the course is to know, understand, and use the programs that are necessary to complete before attempting a G|HACCP Plan. It consists of 5 learning modules Cost: $395 NAL Call Number: na Producer: Institute of Food Technologists 221 N. LaSalle Street, Suite 300 Chicago, IL 60601 Telephone: 312-782-8424 Fax: 312-782-0045 Internet e-mail address: World Wide Web Address: http://www.ift.org ************ TITLE: "HACCP in Action" and "HACCP Management Tips" Author: Dennis Buege & Steve Ingham Format: Videocassette (25 minutes) Language: English Publication Date: 1999 Target Audience: Small and mid-sized meat processors Description: This video, produced for AAMP by the University of Wisconsin, shows HACCP functioning in a small Wisconsin meat processing plant. Included on the tape are HACCP management tips shared by John Capra, Leidy's Inc. Cost: $25 for AAMP members, $50 for non-members NAL Call Number: n/a Producer: American Association of Meat Processors (AAMP) One Meeting Place P.O. Box 269 Elizabethtown, PA 17022 Telephone: 717-367-1168 Fax: (717) 367-9096 Internet e-mail address: World Wide Web Address: http://www.aamp.com ************ TITLE: HACCP CD-ROM Author: Format: Software Language: English Publication Date: 1998 Target Audience: Baking industry Description: The HACCP CD-ROM simplifies and automates the steps to develop and maintain required HACCP programs. The program allows users to identify food safety hazards, identify CCPs and establish critical limits for each CCP. It also allows users to establish CCP monitoring and corrective action procedures, verification procedures and recordkeeping systems. Requires Windows 95 or higher or NT, mouse, Pentium 133Hz minimum, 16 MB RAM minimum, 800x600 minimum resolution and 2x speed CD-ROM drive. Cost: $499 NAL Call Number: Producer: American Institute of baking PO Box 3999 manhattan, KS 66505-3999 Telephone: 1-800-242-2534 Fax: Internet e-mail address: World Wide Web Address: http://www.aibonline.org ************ TITLE: An Introduction to Food Safety in Airline Catering Author: Format: Booklet Language: English Publication Date: 1994 Target Audience: Inflight caterers Description: provides brief introductory sections on food safety, microbiological food safety and provides working definitions of the HACCP concept as well as all the critical terms used within it's application. The bulk of the publication is taken up with charts setting out 12 CCPs. Cost: 10 pounds British NAL Call Number: n/a Producer: International Flight Catering Association Surrey place, Mill Lane, Godalming Surrey GU7 1EY England Telephone: 44-0-1483-419449 Fax: 44-0-1483-419780 Internet e-mail address: World Wide Web Address: http://www.ifca.co.uk ************ TITLE: The Heart of HACCP: In-plant application of HACCP Principles Author: n/a Format: Series of 4 Videos Language: Spanish Publication Date: 1994 Target Audience: General Description: These videos provide an overview of the seven HACCP principles and practical guidance on how employees can apply these principles to their own environment. Available in Spanish or English. Cost: English: $205.00; Spanish: $215.00 NAL Call Number: n/a Producer: All QA Products, Inc. 3427 SW 42nd Way Gainesville, FL 32608 Telephone: 800-845-8818. Int'l +352-335-5161 Fax: 352-335-4980 Internet e-mail address: World Wide Web Address: http://www.allqa.com/ ************ TITLE: HACCP Training Videos Set Author: Leading meat & Poultry Science Specialists Format: Videocassette -set of 12. Language: Spanish Publication Date: 1997 Target Audience: Small and mid-sized meat processors Description: Video titles are: 1) Documentation Procedures and Minimizing Paperwork, 2) Refrigeration and Temperature Control, 3) Antimicrobial Treatments, 4) Product Recall, 5) Microbiology and Employee Understanding, 6) Dealing with Physical Hazards, 7) Laboratory Feasibility and Microbial Testing, 8) The Need for Verification, Validation and Audit, 9) Writing the Process Flow Diagram, 10) The Decision Tree and Determining Critical Control Points, 11) The Process of "Receiving", 12) Writing the HACCP Plan. A video summary script and applicable charts and diagrams accompany each video. Also available in Spanish. Cost: $30 each, $75 for choice of three, $195 for the whole set NAL Call Number: n/a Producer: American Association of Meat Processors (AAMP) One Meeting Place P.O. Box 269 Elizabethtown, PA 17022 Telephone: 717-367-1168 Fax: (717) 367-9096 Internet e-mail address: World Wide Web Address: http://www.aamp.com ************ TITLE: Food Safety -- The HACCP Way Author: n/a Format: Videocassette (12 min.), workbook Language: Spanish Publication Date: 1994 Target Audience: Foodservice Description: Gives concise, easy-to-understand explanation for the HACCP approach to food safety management, including seven steps that can get an operations HACCP framework up and rolling. Covers how to construct a flow chart to trace "food paths" and identify control points. Available in English & Spanish Cost: $124.95; call for quantity discounts NAL Call Number: Videocassette no. 2213 Producer: American Hotel & Motel Association The Educational Institute 2113 North High St. East Lansing, MI 48906 Telephone: 1-800-344-4381 Fax: 517-372-5141 Internet e-mail address: World Wide Web Address: http://www.ei-ahma.org/ ************ TITLE: Standard Operating procedures: Uncovering the Foundation of Food Safety Author: n/a Format: Videocassette (15 min.) Available in English and Spanish. Language: Spanish Publication Date: Target Audience: Meat and poultry industry, food processors Description: This video will help plant employees learn the relationships between pre-requisite programs and HACCP, and how SOPs should be developed and maintained for pre-requisite programs. Industry experts explain pre-op sanitation and employee hygiene. Available in English and Spanish. Cost: $195 NAL Call Number: n/a Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: HACCP - Hazard Analysis Critical Control Points for the Meat and Poultry Industry Author: n/a Format: Manual Language: Spanish Publication Date: Target Audience: Meat and poultry industry, food processors Description: Developing and implementing HACCP plans for meat and poultry plants. Includes background on HACCP, a detailed step-by- step approach to developing a HACCP plan and model HACCP plans for meat and poultry products. Available in English & Spanish Cost: $75 NAL Call Number: n/a Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: The HACCP Journals - A Reporters Notebook Author: n/a Format: Videocassette (22 min) Language: Spanish Publication Date: 1996 Target Audience: Meat and poultry industry, food processors Description: This video provides an introduction to HACCP principles and stresses the importance of implementing the HACCP process to produce safe meat and poultry products. The video is appropriate viewing for any industry employee from the CEO of the company to the line worker. Includes an optional pre/post test and training tips. Available in English or Spanish. Cost: $295 NAL Call Number: n/a Producer: American Meat Institute Lesa Faris PO Box 3556 Washington, DC 20007 Telephone: (703)-841-2400 Fax: (703) 527-0938 Internet e-mail address: World Wide Web Address: http://www.meatami.org/ ************ TITLE: HACCP: A Practical Approach, 2nd ed Author: S.E. Mortimore, C. Wallace Format: Textbook, 320 pages. ISBN 0-412-57020-3 Language: Spanish Publication Date: 1998 Target Audience: Individuals responsible for HACCP; regulators, food industry Description: Translated into Spanish as "HACCP - Enfoque practico". Editorial Acribia, S.A., Zaragoza, Espana. Provides thorough and practical details of the HACCP system, its implementation and maintenance in the food industry. Chapters include: Introduction; Why use HACCP? How to use HACCP to meet the objectives; Preparing for HACCP; How to do a HACCP study; Maintaining your HACCP system (HACCP as a way of life); HACCP and quality management systems (their combined strength); Broader applications of HACCP. Cost: $65 NAL Call Number: n/a Producer: Aspen Publishers. Inc. 200 Orchard Ridge Drive Gaithesburg, MD 20878 Telephone: 301-417-7500 Fax: 301-695-7931 Internet e-mail address: World Wide Web Address: http://www.aspenpub.com ************ TITLE: HACCP: A Practical Approach, 2nd ed Author: S.E. Mortimore, C. Wallace Format: Textbook, 320 pages. ISBN 0-412-57020-3 Language: French Publication Date: 1998 Target Audience: Individuals responsible for HACCP; regulators, food industry Description: Translated into French as "HACCP - guide pratique". Polytechnica, Paris. Provides thorough and practical details of the HACCP system, its implementation and maintenance in the food industry. Chapters include: Introduction; Why use HACCP? How to use HACCP to meet the objectives; Preparing for HACCP; How to do a HACCP study; Maintaining your HACCP system (HACCP as a way of life); HACCP and quality management systems (their combined strength); Broader applications of HACCP. Cost: $65 NAL Call Number: n/a Producer: Aspen Publishers. Inc. 200 Orchard Ridge Drive Gaithesburg, MD 20878 Telephone: 301-417-7500 Fax: 301-695-7931 Internet e-mail address: World Wide Web Address: http://www.aspenpub.com ************ TITLE: HACCP Generic Model: Pasteurized Honey Author: n/a Format: Website Language: English, French Publication Date: 1998 Target Audience: food processors Description: This website contains a process flow diagram with CCPs and decision tree Cost: free NAL Call Number: n/a Producer: Canadian Food Inspection Agency Telephone: Fax: Internet e-mail address: World Wide Web Address: http://www.cfia- acia.agr.ca/english/ppc/haccp/honey ************ TITLE: Foodsafety Management & Compliance System Author: M. Mick & J.L. Budd Format: software Language: English Publication Date: Target Audience: foodservice Description: Based on the 1995 food code, this software will help with the development of your HACCP plan. Includes 100 customizable forms, daily foodservice safety checklists, temperature control logs, 300 food handling policies and hygenic standards. Free updates when change to reflect 1997 food code. Cost: $245.00 for one, quantity discounts available. NAL Call Number: n/a Producer: All QA Products, Inc. 3427 SW 42nd Way Gainesville, FL 32608 Telephone: 800-845-8818. Int'l +352-335-5161 Fax: 352-335-4980 Internet e-mail address: World Wide Web Address: http://www.allqa.com/ ************ TITLE: HACCP Model: Fresh Squeezed Orange Juice Author: Florida Dept. of Agriculture and Consumer Services Format: website Language: English Publication Date: Target Audience: food processors Description: Fresh squeezed orange juice HACCP plan. Cost: Free NAL Call Number: n/a Producer: Florida Association of Milk, Food and Environmental sanitarians (FAMFES) Telephone: Fax: Internet e-mail address: World Wide Web Address: http://www.angelfire.com/fl2/famfes, click on "FAMFES Featured Articles and Upcoming Meetings" ************ TITLE: NSF Guidelines for the Application of ISO 9000 and HACCP Requirements & Reg to Global Food and Beverage Industries Author: NSF International Format: Book, 35 pages Language: English Publication Date: 1996 Target Audience: foodservice Description: Cost: $80.00 NAL Call Number: n/a Producer: CSSINFO 310 Miller Avenue Ann Arbor, MI 48103 Telephone: 800-699-9277 or 734-930-9277 Fax: 734-930-9088 Internet e-mail address: World Wide Web Address: http://www.cssinfo.com ************ TITLE: The Professional HACCP Workbook Author: Format: Manual Language: English Publication Date: Target Audience: foodservice Description: The manual explains the setting up of a HACCP team, responsibilities, auditing, supplier assessments, etc. It is a starting point for anyone in the foodservice industry. It is an entry point for people with little or no HACCP knowledge through to the experienced HACCP auditor. Cost: $95 (Aus) NAL Call Number: n/a Producer: HACCP Food Safety Advisory Service Suite 6 22B Horwood Place Parramatta NSW 2150, Australia Telephone: Fax: Internet e-mail address: World Wide Web Address: http://mypage.goplay.com/haccp ************ TITLE: Hazard Analysis and Critical Control Point Training Curriculum, 3rd ed. Author: Format: Manual, 276 pp Language: English Publication Date: Target Audience: Seafood Description: A teaching manual for HACCP education. The course of study includes hazard identification, FDA seafood rules and HACCP plan development. UNC-SG-98-07 Cost: $20 for US orders, $45 for international orders (includes 1st class postage) NAL Call Number: n/a Producer: North Carolina State University, North Sea Grant Attn: Sandra Grant Box 8605 Raleigh, NC 27695-8605 Telephone: 919-515-2454 Fax: 919-515-7095 Internet e-mail address: World Wide Web Address: ************ TITLE: Hazard Analysis and Critical Control Point: A Self-Guide to HACCP Inspection for Small Seafood Dealers, Packers and Processors Author: Format: Manual, 18 pp Language: English Publication Date: Target Audience: Seafood Description: Introduces North Carolina seafood processors and dealers to HACCP principles and provides strategies for formulating a HACCP plan. UNC-SG-98-05 Cost: $2 for mailorders, free for walk-ins at Raleigh office NAL Call Number: n/a Producer: North Carolina State University, North Sea Grant Attn: Sandra Grant Box 8605 Raleigh, NC 27695-8605 Telephone: 919-515-2454 Fax: 919-515-7095 Internet e-mail address: World Wide Web Address: ************ TITLE: Hazard Analysis and Critical Control Point: Model Safety Plans for Small Seafood Dealers, Packers and Processors Author: Format: Manual, 70 pp Language: English Publication Date: Target Audience: Seafood Description: Gives step-by-step instructions and model HACCP plans for addressing seafood safety issues in each of the five kinds of businesses required to have plans. UNC-SG-99-01 Cost: $12 (includes 1st class postage) NAL Call Number: n/a Producer: North Carolina State University, North Sea Grant Attn: Sandra Grant Box 8605 Raleigh, NC 27695-8605 Telephone: 919-515-2454 Fax: 919-515-7095 Internet e-mail address: World Wide Web Address: ************ TITLE: A Guide to HACCP Author: Dagmar Engel and Donald MacDonald Format: Handbook Language: English, German Publication Date: Target Audience: General Description: This handbook takes the reader through the advantages of HACCP, its history, the classic scientific approach to HACCP and it gives a straightforward guide to its prqactical application in a range of small businesses from retail through bakers to caterng establishments. Cost: 9.95 British pounds + postage and packing NAL Call Number: Producer: Highfield Publications Vue Pointe, Spinney Hill Sprotbrough, Doncaster South Yorkshire DN5 7LY United Kingdom Telephone: 01302 850007 Fax: 01302 311112 Internet e-mail address: World Wide Web Address: http://www.highfieldpub.u-net.com ************ TITLE: HACCP Training Pack Author: Richard Sprenger Format: Curriculum Language: English Publication Date: Target Audience: General Description: Includes: lecture plan, handouts, group exercises, suggested course lecture program, and 50 full color overhead transparencies. Provided in ring-binder. Material from this paket will be useful for persons designing and running inhouse HACCP training programs. Cost: 195.00 British pounds + vat + postage and packing NAL Call Number: Producer: Highfield Publications Vue Pointe, Spinney Hill Sprotbrough, Doncaster South Yorkshire DN5 7LY United Kingdom Telephone: 01302 850007 Fax: 01302 311112 Internet e-mail address: World Wide Web Address: http://www.highfieldpub.u-net.com ************ TITLE: Critical Steps to Food Safety Author: Richard Sprenger Format: Video (20 min) Language: English Publication Date: Target Audience: Caterers, retail, small food processors Description: Teaches staff about: the identification of hazards, the identification of steps critical to food safety, the identification of control and monitoring procedures at critical points. Cost: 75.00 British pounds + vat + postage and packing NAL Call Number: Producer: Highfield Publications Vue Pointe, Spinney Hill Sprotbrough, Doncaster South Yorkshire DN5 7LY United Kingdom Telephone: 01302 850007 Fax: 01302 311112 Internet e-mail address: World Wide Web Address: http://www.highfieldpub.u-net.com ************ TITLE: HACCP: How The System Works Author: Carol Wallace, RSSL Food Safety Consultancy Format: Video (20 min) Language: English Publication Date: Target Audience: General Description: The video looks at what HACCP is, why it is important and how it works in pratice. The video explains the origins of HACCP (NASA) and covers the legal requirments of companies and food handlers. The program also identifies various food poisoning organisms, the dangers of chemical residues, packaging waste, machinery parts and aalergens such as peanuts. Cost: 120.00 British pounds + vat + postage and packing NAL Call Number: Producer: Highfield Publications Vue Pointe, Spinney Hill Sprotbrough, Doncaster South Yorkshire DN5 7LY United Kingdom Telephone: 01302 850007 Fax: 01302 311112 Internet e-mail address: World Wide Web Address: http://www.highfieldpub.u-net.com ************ TITLE: HACCP Builder Author: Format: Software (cd-ROM) Language: English Publication Date: Target Audience: General Description: This system uses drop down menus with step-by-step instructions. The first step is the identification of hazards and controls at each stage of production. By using the sefl-build flow charts and specifications you will soon build your own HACCP system. Cost: 99.95 British pounds + vat + postage and packing NAL Call Number: Producer: Highfield Publications Vue Pointe, Spinney Hill Sprotbrough, Doncaster South Yorkshire DN5 7LY United Kingdom Telephone: 01302 850007 Fax: 01302 311112 Internet e-mail address: World Wide Web Address: http://www.highfieldpub.u-net.com ************ TITLE: HACCP & U.S. Food Safety Guide Author: Dennis R. Johnson, Esq. & Christina M. Markus, Esq Format: manual, 700 + pp Language: English Publication Date: Target Audience: General Description: This manual provides clear explanations of the recent regulations and requirements issued by the FDA for seafood and the USDA for meat and poultry. This text translates bureaucratic legalese into plain English and includes the actual statues. The binder format is ready for future updates including safety regulations for fruit and vegetables. Cost: $375 NAL Call Number: n/a Producer: The Food Institute Box 972 28-12 Broadway Fair Lawn, New Jersey 07410 Telephone: 201-791-5570 Fax: 201-791-5222 Internet e-mail address: World Wide Web Address: http://www.foodinstitute.com