Other HACCP Publications
Application of HACCP system to catfish producers and processors* 10 p. Miss. State U.
Computers in seafood businesses: a primer on using computers in your business* 92 p. VA Inst. of Marine Sci.
Developing and implementing a HACCP plan: record-keeping procedures* 13 p. - U. of Florida
Ensuring food safety...the HACCP way. An introduction to HACCP and a resource guide for retail deli managers* 39 p.
Ensuring food safety...the HACCP way. An introduction to HACCP and a resource guide for retail deli managers, Spanish* 46 p.
HACCP Guide for the Aquaculture Industry - NRACNEW
A HACCP program for raw, cultured penaeid shrimp* 9 p. - U. of Florida
HACCP program: penaeid shrimp: dockside operations* 20 p. - U. of Florida
HACCP Programs--Implementation and Operational Criteria* 16 p. - U. of Florida
HACCP Training Curriculum (2nd ed.), Spanish* 230 p. - No. Carolina State
U.
Hazard Analysis and Critical Control Point: a self-guide to HACCP inspection for small seafood dealers, packers and processors*
21 p. - No. Carolina State U.
Hazard Analysis & Critical Control Point applications to the seafood industry*
29 p. - Oregon State U.
Hazard Analysis and Critical Control Point: model safety plans for small seafood dealers, packers and processors*
75 p. - No. Carolina State U.
Lobster processing temperature recordings needed for HACCP plans* 2 p. - U. of Maine
Mandatory HACCP inspection for seafood and aquaculture importers* 4 p. - U. Florida
Mandatory HACCP inspection for seafood and aquacultured products*
2 p. - U. Florida
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for
Operators of Food Service and Retail Establishments - FDA
Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to
Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems - FDA
Model HACCP program for fresh and frozen soft shell blue crabs: process flow chart/hazard analysis and SSOP*
15 p. - VA Inst. of Marine Sci., and U. of Maryland
Model HACCP program for soft shell blue crab* 22 p. - U. of Florida
NOAA HACCP Quality Management Program, Program Requirements* 31 p. - NOAA/NMFS
Processing Mussels: the HACCP Way* 51 p.
Quality Assurance and operating policy manual for the blue crab industry*
379 p. - VA Tech
Regulatory Action Criteria for Filth and Other Extraneous Materials, V. Strategy for Evaluating Hazardous and Nonhazardous Filth*
30 p. - Reg. Toxicology and Pharmacology
Seafood safety: economics of hazard analysis and critical control point (HACCP) programmes - FAO
Seafood safety: what consumers need to know* 3 p. - U. of Delaware
Total quality assurance (TQA) and hazard analysis critical control point (HACCP): manual for clam production and processing*
49 p. - U. of Florida
Total quality assurance (TQA) and hazard analysis critical control point (HACCP): manual for oyster production and processing*
54 p. - U. of Florida
Total quality assurance and hazard analysis critical control point manual for the catfish processing industry*
119 p. - Miss. State U. and VA Tech
Vessel Standard Operating Procedures*
23 p. WFOA
*Acrobat Reader required
 |
Updated: 12/09/08 Update LogDisclaimer |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
Mailing List | Search SeafoodNIC |  |