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This Web site was last modified on June 2005. Since June 2005, the web site has not been maintained, including the addition or maintenance of product information in the Educational Materials and HACCP training databases. The information presented on this Web site is for informational purposes only.
Please contact the producer of a training product to determine if it is still being offered for sale before requesting the item. Materials that include a call number from the National Agricultural Library (NAL) may be borrowed from the National Agricultural Library Document Delivery Branch through interlibrary loan. Contact your local library to obtain these materials through this program.
Users are encouraged to visit FoodSafety.gov or contact the National Agricultural Library's Food Safety Information Center at fsic@nal.usda.gov for additional assistance.
Title: A Guide Book to HACCP: Implementation in Food Industry
Producer Name: Achievers Resources Pvt. Limited
Contact Information:
Achievers Resources Pvt. Limited
145-A, Pocket-C, Mayur Vihar Phase-II
New Delhi, Delhi, India 110091
Telephone: +91-11-2277.8329
Fax: +91-11-2277.8329
Email: foodbusiness@hotmail.com
Format: Book
Date Produced: 2003
Description: The book in 15 chapters covers the following subjects and adds in the appendix the guidelines of HACCP issued by Codex Alimentarius Commission to provide the readers the internationally known framework of the HACCP system. Food Safety, HACCP and International Trade Under WTO; Hazards Analysis and Critical Control Point Implementation in Food Industry; Role of Stakeholders in Effective Implementation of HACCP based Food Safety Programmes; Prerequisites for Effective Implementation of HACCP; Proper Sanitation Programme and Correct Intentions: Foundation for HACCP Certification in Food Processing Plants; Logic Sequence for Designing HACCP Plan; How to Conduct a Hazard Analysis in Food Establishments; Identification of Critical Control Points of Safety Hazard in Food Industry; How to Establish and Monitor Critical Limits of Critical Control Points of Safety Hazard; Verification Procedures and Documentation for HACCP Plan; HACCP Implementation in Fruit Juice Processing Unit; Development and Implementation of HACCP Plans in Food Factories: Tools and Techniques; Utilize Combined Strength: HACCP and Other Quality Management Systems; Tips for Food Safety Plans and Security Strategies; How to Evaluate and Improve Your Existing HACCP based Food Safety System: 50 Point Checklist Approach. The book will be the principal armoury in the arsenal of every manager, food technologists, food safety executives, professors and teachers in food science and technology, including the senior management of food industry units.
Audience: General, dieticians, food service, industry, manufacturers, meat and poultry processors, packaging, regulators, retail, seafood, produce, warehouse
Language: English
Cost: US $20 inclusive of Shipping Charges
Title: HACCP Implementation Manuals, vol. 1-4. Food Safety Enhancement Program.
Producer Name: Agriculture and Agri-Food Canada
Contact Information:
Order from Canada Communications Group
Ottawa, Ontario, K1A OS9
Telephone: 819-956-4802
Format: Manual (4)
Date Produced: Various
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.
Audience: State and local regulators of retail food operations, food service
Language: English
Web site: http://www.cfia-acia.agr.ca/english/ppc/haccp/manu/manue.shtml
Comments: Full-text of these manuals are available at: http://www.cfia-acia.agr.ca/english/ppc/haccp/manu/manue.shtml
Title: HACCP
Producer Name: AHNR-American Samoa Community College
Contact Information:
AHNR-American Samoa Community College
PO Box 997692
Pgo Pago, American Samoa 96799
Telephone: 011-1-684-699-1394
Fax: 011-1-684-699-4595
Email: helonage@yahoo.com
Format: Videocassette
Description: HACCP video
Audience: food service, industry, manufacturers, packaging, processors, seafood, produce
Language: English
Web site: http://www.amsamoacc.as/
Title: Food Safety: Managing the HACCP Process
Producer Name: American Hotel & Lodging Educational Institute
Contact Information:
2113 North High Street
Lansing, MI 48906
Telephone: 1-800-752-4567
Fax: (517) 372-5141
Email: industrysales@ei-ahla.org
Format: Textbook
Date Produced: 2004
Description: This eight-chapter book is a resource for staff training or classroom teaching. It presents the Hazard Analysis Critical Control Point (HACCP) method in a systematic format. The book contains clearly defined terms; detailed lists of food safety responsibilities for top managers, mid-level managers, and staff members; and checklists for all of the control points.
Audience: food service
Language: English
Cost: $46.95 for AH&LA members ($60.95 for nonmembers)
Web site: http://www.ei-ahla.org/product_datapage.asp?type=book&id=00245TXT01ENGE
Title: Food Safety -- The HACCP Way
Producer Name: American Hotel & Motel Association
Contact Information:
The Educational Institute
800 N. Magnolia Ave., Suite 1800
Orlando, FL 32803
Telephone: 1-800-752-4567
Fax: (517) 372-2084
Format: Videocassette (12 min.), workbook
Date Produced: 1994
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.
Audience: food service
Language: English, Spanish
Cost: $99.95 Non-member, $79.95 member; call for quantity discounts
NAL Call Number: Videocassette no. 2213 (English)
Web site: http://www.ei-ahma.org/
Title: Guidelines for Operating a Retail Food Store Using HACCP Principles
Producer Name: ASI Food Safety Consultants
Contact Information:
7625 Page Blvd.
St. Louis, MO 63133
Telephone: 800-477-0778
Fax: (314) 727-2563
Email: asi@asifood.com
Format: Booklet, 35 pages
Date Produced: 1996
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.
Audience: Retail managers and personnel, food service
Language: English
Cost: $10 per copy, over 10 copies $7.50 per copy, plus shipping and handling
Web site: http://www.asifood.com
Title: Food Safety in Shrimp Processing - A Handbook for Shrimp Processors, Importers, Exporters & Retailers
Producer Name: Blackwell Publishing
Contact Information:
Format: Book
Date Produced: 2002
Description: Hazard Analysis Critical Control Point (HACCP) is rapidly becoming a vital tool in many industries, particularly in the food industry as a food safety monitoring tool. The shrimp farming and processing industries, like so many others, is seeing real benefits from the implementation of HACCP programs. However, until now there was not one single book bringing together full details of the HACCP process and its application within the shrimp culture and processing business. Drawing on many years' experience working as a food scientist consultant to the seafood industry, Dr Kanduri has produced an excellent practically-oriented book which will enable all those involved with shrimp culture and processing to understand the HACCP process and to begin its implementation within their business.
Audience: Seafood, processors, retail, food service
Language: English
Web site: http://www.blackwell-science.com/~cgilib/bookpage.bin?File=5845
Title: The HACCP Cookbook and Manual
Producer Name: C.H.I.P.S.
Contact Information:
10777 Mazoch Road
Weimar, Texas 78962
Telephone: (979) 263-5683
Fax: (979) 263-5685
Email: orderdept@chipsbooks.com
Format: Manual- 210 pages
Date Produced: 1999
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.
Audience: food service
Language: English
Cost: $69.95
NAL Call Number: TX911.3.S3 L33
Web site: http://www.chipsbooks.com/haccpckb.htm
Title: Ensuring Food Safety the HACCP Way: An Introduction To HACCP and A Resource Guide For Retail Deli Managers
Producer Name: California Sea Grant College
Contact Information:
Communications Office
9500 Gilman Dr.
La Jolla, CA 02093-0232
Telephone: 619-534-4444
Fax: 619-453-2948
Format: Manual, 40 pages
Date Produced: 1993
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.
Audience: Retail meat, poultry, seafood, and delicatessen food service
Language: English
Cost: Available online at HACCP Digital Library
NAL Call Number: TX533 P75 1993
Web site: http://nsgd.gso.uri.edu/cuimr/cuimrh95001.pdf
Title: HACCP Training Videos
Producer Name: Certified Foodservice Consulting
Contact Information:
PO Box 1401
Mexia, TX 76667
Telephone: 254-765-3172
Email: haccpchef@mexia.com
Format: Videocassette (set of 3), training guide
Date Produced: 1997
Description: Originally produced for country clubs, these videos are applicable to any foodservice.
Audience: food service
Language: English
Cost: $189 plus $10 shipping and handling
NAL Call Number: Videocassette no. 2818
Web site: http://www.glade.net/~haccp/
Title: HACCP Master 2000
Producer Name: Envirohealth
Contact Information:
Envirohealth
P.O. Box 6093, Central Queensland Mail Centre
Queensland 4702, Australia
Telephone: +61 - 7 - 4928 4657
Fax: +61 - 7 - 4928 8135
Email: orders@envhealth.com.au
Format: Software Runs on IBM-compatible computers.
Description: HACCP Master 2000 Food Safety Planner is a user friendly food safety (Windows) computer program that automatically evaluates food recipes/processes using HACCP (Hazard Analysis, Critical Control Points) principles. It can be used on IBM compatible computers running under Windows 95B, 98 and NT. The larger capacity of your computer, the better HACCP Master 2000 will perform.
HACCP Master 2000's versatility covers HACCP considerations from when food enters the food establishment until it is received by the customer.
Audience: Chefs, kitchen managers, food service, dieticians
Language: English
Cost: Call or email for details
Web site: http://www.envhealth.com.au/
Title: HACCP--Charting a Safe Course
Producer Name: Food and Drug Administration
Contact Information:
State Training Branch
5600 Fishers Lane, Room 12-07
Rockville, MD 20857
Telephone: (301) 443-5871
Format: Videocassette (set of 12 tapes), course manual
Date Produced: 1994
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.
Audience: State and local regulators of retail and food service operations
Language: English
Cost: Free
NAL Call Number: Videocassette no. 2320
Web site: http://www.fda.gov/ora/training/tapes2000.htm
Title: Hometown HACCP: Parts I & II
Producer Name: Food and Drug Administration
Contact Information:
State Training Branch
HFC-61, 5600 Fishers Lane
Rockville, MD 20857
Telephone: (301)443-5871
Format: Videocassette (2 hrs. 42 min)
Date Produced: 1995
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.
Audience: Federal, state, and local regulators of food service and retail operations
Language: English
Cost: Free
NAL Call Number: Videocassette no. 2237
Web site: http://vm.cfsan.fda.gov/list.html
Title: HACCP Generic Application for Ground Beef
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street, NW
Washington, DC 20006-2701
Telephone: (202) 429-8298
Fax: (202) 429-4519
Format: Model
Date Produced: 1994
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.
Audience: Retail
Language: English
Cost: Member--$35, Nonmember $70
NAL Call Number: TX537.H39 1994
Web site: http://www.fmi.org/
Title: Educational and Instructional HACCP Package for Seafood Retailers
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street, NW
Washington, DC 20006-2701
Telephone: (202) 429-8298
Fax: (202) 429-4519
Format: 2 videocassettes, 60-page manual
Date Produced: 1992
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.
Audience: Seafood department managers, retail corporative executives
Language: English
Cost: Members--$60, Nonmembers--$150. $25 for each addititonal manual
NAL Call Number: Videocassette no. 2272
Web site: http://www.fmi.org/
Title: HACCP: The Hazard Analysis Critical Control Point Manual
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street, NW
Washington, DC 20006-2701
Telephone: (202) 429-8298
Fax: (202) 429-4529
Format: Manual
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.
Audience: Retail, food service, deli
Language: English
Cost: Member--$95, Nonmember--$195
NAL Call Number: TX531 B78
Web site: http://www.fmi.org/
Title: Verification and Validation of HACCP Systems: An Advanced HACCP Workshop Manual
Producer Name: Food Processors Institute
Contact Information:
Customer Service Center, Food Processors Institute
1350 I Street, N.W. Suite 300
Washington DC 20005
Telephone: 1-800-355-0983
Fax: 202-639-5932
Email: fpi@nfpa-food.org
Format: Book
Date Produced: 2000
Description: Verification continues to be the least understood of the seven HACCP principles. Moreover, validation, a component of verification, continues to torment HACCP teams as they try to determine cost-effective and regulatory-adequate validation procedures for Critical Control Points and their HACCP plans. This manual walks you through these HACCP principles, providing examples and suggestions on how to design a HACCP system for your company.
Audience: Dairy, food service, general, manufacturers, meat and poultry, processors, regulators, produce
Language: English, Spanish, Japanese
Cost: $65 ($75 for Spanish, Japanese version) plus shipping and handling
Web site: http://www.fpi-food.org
Title: Understanding HACCP based Food Safety System
Producer Name: HACCP Food Safety Advisory Service
Contact Information:
Suite 6
22B Horwood Place
Parramatta NSW 2150, Australia
Email: haccp@sydneyoffice.com
Format: Manual
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.
Audience: food service
Language: English
Cost: $95 (Aus)
Title: HACCP2000
Producer Name: HACCP2000.com
Contact Information:
James T. Flynn, HACCP2000.com
63 Arthur View Crescent
Edinburgh, Scotland EH22 1NQ United Kingdom
Telephone: +44 131 220 4748
Email: enquiries@haccp2000.com
Format: software
Date Produced: 2000
Description: HACCP 2000 is user friendly software which provides all the required tools for planning, writing, implementing and training a full CODEX HACCP Study.
Audience: Dairy, dieticians, food service, general, industry, manufacturers, meat and poultry, packaging, processors, regulators, seafood, produce, warehouse
Language: English
Cost: see "Price and Ordering" details on website
Web site: http://www.haccp2000.com/
Title: HACCPHelp!
Producer Name: HACCPHelp!
Contact Information:
HACCPHelp!
9 Antrim Court
Caldeon East, ON L0N 1E0 Canada
Telephone: 1-888-829-3177
Fax: 1-905-584-1810
Email: info@haccphelp.com
Format: Software - IBM compatible, Pentium w/64 Mb RAM and 5 Mb disk space, Win 95/98/NT/2000
Date Produced: 2000
Description: Automates every aspect of your food safety plan. Built specifically for the foodservice industry, helping professionals manage their food safety program easily and efficiently. Easy to use, allows fast input and is flexible enough for a variety of users.
Audience: dieticians, food service, general, regulators
Language: English
Cost: $1,200 US single user license, $10,000 for 10 user licenses
Web site: http://www.haccphelp.com
Title: HACCP Works
Producer Name: Highfield Publications
Contact Information:
Vue Pointe, Spinney Hill
Sprotbrough, Doncaster
South Yorkshire DN5 7LY United Kingdom
Telephone: 00 44 (0) 1302 391999
Fax: 00 44 (0) 1302 783303
Email: info@highfield.co.uk
Format: Textbook, 110 pages
Date Produced: 2001
Description: Hazard analysis is a legal requirement for most food businesses and will reduce the risk of food poisoning and bad publicity. Unfortunately it can be quite complex and requires a reasonable level of food safety knowledge to implement.
'HACCP Works' has been written by an environmental health officer to simplify the effective implementation of HACCP and is packed with practical and useful advice.
It is ideal for managers and supervisors as well as enforcement officers and students.
Audience: General, food service, food processors
Language: English
Cost: 15.95 British pounds + postage and packing
Web site: http://www.highfield.co.uk/
Title: The Applications of HACCP for MAP and Sous Vide Products
Producer Name: Hospitality Institute of Technology and Management
Contact Information:
670 Transfer Road, Suite 21A
St. Paul, MN 55114
Telephone: 651-646-7077
Fax: 651-646-5984
Email: osnyder@hi-tm.com
Format: Manual
Date Produced: 1993
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.
Audience: Food industry, food service
Language: English
NAL Call Number: TP374.S69 1993
Web site: http://www.hi-tm.com
Title: HACCP Handbook for Foodservice Industry
Producer Name: Image Global Co., Ltd.
Contact Information:
Image Global Co., Ltd
F14-11, No. 189, Sec. 2, Keelung Road
Taipei, Taiwan
Telephone: 886-2-2739-8897
Fax: 886-2-2739-8797
Email: global53@ms27.hinet.net
Format: Booklet
Date Produced: 2001
Description: Retail and food industry HACCP training programs and certification guidebook for assisting the food industry to receive international recognition of an establishment's wholesome food production.
Audience: Dairy, food service, general, industry, manufacturers, meat and poultry, packaging, processors, retail, warehouse
Language: Chinese
Title: HACCP Handbook for Seafood Plant
Producer Name: Image Global Co., Ltd.
Contact Information:
Image Global Co., Ltd
F14-11, No. 189, Sec. 2, Keelung Road
Taipei, Taiwan
Telephone: 886-2-2739-8897
Fax: 886-2-2739-8797
Email: global53@ms27.hinet.net
Format: Booklet
Date Produced: 2001
Description: Retail and food industry HACCP training programs and certification guidebook for assisting the food industry to receive international recognition of an establishment's wholesome food production.
Audience: Food service, general, industry, manufacturers, seafood, packaging, processors, retail, warehouse
Language: Chinese
Title: HACCP Handbook for Food Processing Plant
Producer Name: Image Global Co., Ltd.
Contact Information:
Image Global Co., Ltd
F14-11, No. 189, Sec. 2, Keelung Road
Taipei, Taiwan
Telephone: 886-2-2739-8897
Fax: 886-2-2739-8797
Email: global53@ms27.hinet.net
Format: Booklet
Date Produced: 2000
Description: Retail and food industry HACCP training programs and certification guidebook for assisting the food industry to receive international recognition of an establishment's wholesome food production.
Audience: Dairy, food service, general, industry, manufacturers, meat and poultry, seafood, produce, packaging, processors, retail, warehouse
Language: Chinese
Title: HACCP Handbook for Meat Plant
Producer Name: Image Global Co., Ltd.
Contact Information:
Image Global Co., Ltd
F14-11, No. 189, Sec. 2, Keelung Road
Taipei, Taiwan
Telephone: 886-2-2739-8897
Fax: 886-2-2739-8797
Email: global53@ms27.hinet.net
Format: Booklet
Date Produced: 2000
Description: Retail and food industry HACCP training programs and certification guidebook for assisting the food industry to receive international recognition of an establishment's wholesome food production.
Audience: Food service, general, industry, manufacturers, meat and poultry, packaging, processors, retail, warehouse
Language: Chinese
Title: Hazard Analysis and Critical Control Points (HACCP) Guidelines for Food Distributors
Producer Name: International Foodservice Distributors Association
Contact Information:
International Foodservice Distributors Association
P.O. Box 41632
Baltimore, MD 21203-6632
Telephone: 703/532-9400 x233
Fax: 703/538-4673
Format: Manual
Description: This manual, designed specifically for wholesale grocers and foodservice distributors, addresses Hazard Analysis/Critical Control Points (HACCP) systems for the storage and distribution of meat and poultry, seafood, frozen foods, and perishables, as well as dry goods and canned foods. Created by a working group of representatives from the food distribution industry, with assistance from regulatory and legal experts, this distribution-oriented manual is directed at the particular issues faced by food distributors who may distribute already processed and packaged foods or may engage in some processing operations themselves. The manual explains how HACCP systems build on existing warehouse sanitation systems, describes the Seven Principles of HACCP, thoroughly details the FDA and USDA-mandated HACCP systems, and provides case studies based on models of three food distribution centers. Also included is a companion guide that outlines HACCP principles for basic storage and retrieval operations.
Audience: food service
Language: English
Cost: Member $195.00; Non-Member $345.00
Web site: http://206.161.82.212/pub/safe.html
Title: HACCP Food Safety Manual
Producer Name: John Wiley & Sons
Contact Information:
Distribution Ctr
1 Wiley Drive
Somerset, NJ 08875-1272
Telephone: (800) 225-5945
Fax: 732-302-2300
Email: bookinfo@wiley.com
Format: Manual- 300 pages, soft cover.
Date Produced: 1995
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.
Audience: food service
Language: English
Cost: $75
NAL Call Number: TX537.L58 1995
Web site: http://www.wiley.com
Title: HACCP for Food Service - Recipe Manual & Guide
Producer Name: LaVella Food Specialists
Contact Information:
332 Halcyon
St. Louis, MO 63122
Telephone: (314)822-0089
Fax: (314) 822-9305
Email: lavella@cyberusa.com
Format: Manual: loose-leaf binder, 248 pages
Date Produced: 1998
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.
Audience: food service, dietitians, retail
Language: English
Cost: $79.95 + $4.95 shipping and handling
NAL Call Number: TX537 L38 1994 version
Web site: http://www.haccpcenter.com
Title: HACCP for Food Service Video Training Series
Producer Name: LaVella Food Specialists
Contact Information:
332 Halcyon
St. Louis, MO 63122
Telephone: (314)822-0089
Fax: (314)822-9305
Email: lavella@cyberusa.com
Format: Videocassette -2, ten minutes each; leader's guide
Date Produced: 1997
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
Audience: food service, dietitians, retail
Language: English, Spanish
Cost: $99.95 + $7.95 shipping and handling
NAL Call Number: Videocassette no.2631
Web site: http://www.haccpcenter.com
Title: HACCP for Food Service Professionals, 3rd ed.
Producer Name: LaVella Food Specialists
Contact Information:
332 Halcyon
St. Louis, MO 63122
Telephone: (314)822-0089
Fax: (314)822-9305
Email: lavella@cyberusa.com
Format: Manual- 100 p.
Date Produced: 1999
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.
Audience: food service, dietitians, retail
Language: English
Cost: $49.50 + $3.95 shipping and handling
NAL Call Number: TX537.B67 (1998 edition)
Web site: http://www.haccpcenter.com
Title: HACCP Manual for Training School Food Service Personnel
Producer Name: Macomb Intermediate School District
Contact Information:
44001 Garfield
Clinton Twp, MI 48038-1100
Telephone: 810-228-3349
Fax: 810-286-8998
Format: Manual
Date Produced: 1998
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.
Audience: food service, schools
Language: English
Cost: $20
Title: HACCP Made Easy - Basic Certification
Producer Name: MAK-BEA Laboratory
Contact Information:
415 South Grove, Suite 10
P.O. Box 383
Blue Earth, MN 56013
Telephone: 507-526-5828
Fax: 507-526-5834
Email: makbelab@bevcomm.net
Format: Manual
Date Produced: 1996
Description: Home study course
Audience: food processors, retail, food service
Language: English
Cost: $65.00 manual plus $4.00 shipping/handling
NAL Call Number: TX537.C47 1996
Web site: http://www.makbea.com
Title: Great Food Safe Food
Producer Name: Marriott International, Inc.
Contact Information:
Great Food Safe Food
Rockville Mailing Service, Dept. G, 751 East Gude Drive
Rockville, MD, 20850-1356
Telephone: 301-279-0525
Fax: 301-559-5167
Email: karen.blair@marriott.com
Format: Guides, videocassette, and workbooks
Description: Great Food Safe Food is a comprehensive safe food handling program targeted to training food service workers to meet the highest standards of food handling safety. Developed by Marriott International and based on HACCP principles, it covers every aspect of food handling from receiving to storing to cleaning and pest control. The program includes 2 facilitators guides, a wordless 24-minuted animated video, and 20 particpants workbooks. Marriott uses the program to teach the basics of food safety training in over 50 countries.
Audience: Processors, food service, general, retail, quality assurance, government, industry, small business, workers
Language: Can be taught in any language
Cost: $295.00 per set, 15% education or govt. discount applies.
Title: Good Manufacturing Practices for Food Processing
Producer Name: Multi-Media Access, Inc. (M-Max)
Contact Information:
Rich Seveska, Multi-Media Access, Inc. (M-Max)
PO Box 394
Barrington, IL 60011
Telephone: 847-382-0487
Fax: 847-382-0776
Email: Sales@multi-mediaaccess.com
Format: Software
Date Produced: August 1, 2002
Description: GMPs For Food Production addresses CFR 21 - Part 110. The food production industry has special challenges when it comes to Good Manufacturing Practices. The nature of your product makes the results of your manufacturing processes of immense importance to the welfare of the general public. The consequences of non-compliance with appropriate production guidelines can have a disastrous effect on consumer health, sometimes with tragic results. The issues of proper food manufacturing processes are important enough to warrant formal guidelines issued through the federal Food and Drug Administration (FDA). Federal law mandates ongoing GMP training for food industry employees and one of the most effective ways of meeting that mandate is through interactive multimedia training programs like Good Manufacturing Practices For Food Production. Intended for production line workers, supervisors, maintenance personnel, and anyone else who can affect the quality of the food product, this new training program addresses the essential components of proper food manufacturing processes. With a special emphasis on maintaining consistent product quality through controlling contamination, key issues such as personal hygiene, proper clothing, raw material inspection, and line cleaning methods are addressed. Recognizing the many sources of contamination, the program stresses effective prevention. Lesson Topics: General Hygiene - Basic types of contamination, Personal and area cleanliness, Proper Clothing; Maintenance Methods and GMPs - Importance of proper area and equipment maintenance, Cleaning materials and methods; Pest Control - Sources of pest contamination, Effective preventive action; GMPs in Production - Raw material inspection/ storage, Proper handling of equipment and utensils, In-process cleaning, Process and GMP documentation.
Audience: General, food service, industry, manufacturers, processors, packaging, warehouse
Language: English
Cost: $695 Per CD-ROM (Discounts avail)
Web site: http://www.multi-mediaaccess.com
Title: HACCP: Safe Food Handling Techniques
Producer Name: National Environmental Health Association
Contact Information:
720 S. Colorado Blvd.
Suite 970, South Tower
Denver, CO 80246-1925
Telephone: 303-756-9090
Fax: 303-691-9490
Format: Videocassette (17 min.), leader's guide
Description: This 17-minute video highlights the primary causes of food poisoning & emphasizes the importance of self-inspection. Leader's guide included.
Audience: food service
Language: English
Cost: $40 for members; $50 for non-members.
NAL Call Number: Videocassette no. 2218
Web site: http://www.neha.org
Title: HACCP: Receiving to Cooking
Producer Name: National Restaurant Association, Educational Foundation
Contact Information:
175 West Jackson Blvd.
Suite 1500
Chicago, IL 60604-2702
Telephone: 1-800-765-2122
Fax: (312) 715-0807
Email: info@foodtrain.org
Format: Videocassette (21 min)
Description: Follow HACCP through the flow of food from receiving to storing, processing and cooking.
Audience: food service managers
Language: English
Cost: $89 retail
Web site: http://www.edfound.org
Title: HACCP: Cooking to Cooling
Producer Name: National Restaurant Association, Educational Foundation
Contact Information:
175 West Jackson Blvd.
Suite 1500
Chicago, IL 60604-2702
Telephone: 1-800-765-2122
Fax: (312) 715-0807
Email: info@foodtrain.org
Format: Videocassette (22 min)
Description: See how HACCP contributes to appropriate cooking, hot and cold holding, cooling and storage.
Audience: food service managers
Language: English
Cost: $89 retail
Web site: http://www.edfound.org
Title: HACCP: A Case Study
Producer Name: National Restaurant Association, Educational Foundation
Contact Information:
175 West Jackson Blvd.
Suite 1500
Chicago, IL 60604-2702
Telephone: 1-800-765-2122
Fax: (312) 715-0807
Email: info@foodtrain.org
Format: Videocassette (14 min)
Description: Apply what you've learned in the first two videos and review by observing a case study. Identify the hits and missed along the way from receiving to service.
Audience: food service managers
Language: English
Cost: $89 retail
Web site: http://www.edfound.org
Title: HACCP: Managing Food Safety
Producer Name: National Restaurant Association, Educational Foundation
Contact Information:
175 West Jackson Blvd.
Suite 1500
Chicago, IL 60604-2702
Telephone: 1-800-765-2122
Fax: (312) 715-0807
Format: Videocassette (20 min)
Description: Follow an efficient HACCP plan in action as an energetic restaurant team designs, implements and evaluates a food safety system in its operation.
Audience: food service managers
Language: English
Cost: $89 retail
NAL Call Number: Videocassette no. 1989, part 6
Web site: http://www.edfound.org
Title: A Practical Approach to HACCP
Producer Name: National Restaurant Association, Educational Foundation
Contact Information:
175 West Jackson Blvd.
Suite 1500
Chicago, IL 60604-2702
Telephone: 1-800-765-2122
Fax: (312) 715-0807
Format: Curriculum includes coursebook (200 pages), instructor's guide, videocassettes, posters, discussion guide
Date Produced: 1998
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).
Audience: food service, retail
Language: English
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
Web site: http://www.edfound.org
Title: HACCP Reference Book by the Educational Foundation of the National Restaurant Association
Producer Name: National Restaurant Association, Educational Foundation
Contact Information:
175 West Jackson Blvd.
Suite 1500
Chicago, IL 60604-2702
Telephone: 1-800-765-2122
Fax: (312) 715-0807
Format: Textbook
Date Produced: 1993
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.
Audience: food service managers, chefs, and kitchen managers
Language: English
Cost: Member--$24.95, Nonmember--$29.95
NAL Call Number: TX537 H34 1993
Web site: http://www.edfound.org
Title: PMIS
Producer Name: Nicheware Systems
Contact Information:
4000 Eagle Point
Birmingham, AL 35238
Telephone: 205-991-1810
Fax: 928-962-9377
Email: rhorner@nichewarepmis.com
Format: Software
Date Produced: 2002
Description: Nichware Systems's PMIS software allows for HACCP execution and data collection at the plant floor.
Audience: dairy, dieticians, food service, general, industry, manufacturers, meat and poultry, packaging, processors, regulators, retail, seafood, produce, warehouse
Language: English
Cost: call for quote
Web site: http://www.nichewarepmis.com/
Title: HACCP Planning Software
Producer Name: Nicheware Systems
Contact Information:
4000 Eagle Point
Birmingham, AL 35238
Telephone: 205-991-1810
Fax: 928-962-9377
Email: rhorner@nichewarepmis.com
Format: Software
Date Produced: 2002
Description: Nichware Systems's HACCP PLAN software allows electronic creation of a HACCP Plan.
Audience: dairy, dieticians, food service, general, industry, manufacturers, meat and poultry, packaging, processors, regulators, retail, seafood, produce, warehouse
Language: English
Cost: $895
Web site: http://www.nichewarepmis.com/
Title: stepHACCP
Producer Name: Norback, Ley & Associates
Contact Information:
3022 Woodland Trail
Middleton, WI 53562
Telephone: (608) 233-3814
Fax: (608) 233 3895
Email: nla@norbackley.com
Format: Software. (Windows 95 or higher)
Description: stepHACCP was designed to meet the unique food safety requirements of retail establishments. It was built for kitchens and the recipes that come out of them. stepHACCP assumes the kitchen environment where many activities are going on at the same time, yet safe food needs to be prepared every time.
This software lets users lay out their recipes in a series of steps using “drag and drop” boxes. It then uses this flow of materials diagram to attach food safety and recipe information. You click on a step to document what happens at that point in the recipe.
stepHACCP includes reference assistance, where you need it, to aid in food safety plan development. Receive assistance from the 1999 Food Code on creating standard operating procedures. Utilize a powerful hazard identification reference that helps you understand more about the biological, chemical, and physical hazards that exist in food. Use this reference to find problems with specific foods or populations and point to web sites with the latest information on these problems. Reference critical limit suggestions from the 1999 Food Code.
Audience: food service, chefs
Language: English
Cost: $375
Web site: http://www.norbackley.com
Title: Safe Handling of Extended Shelf Life Refrigerated Foods- A Model HACCP Training Program
Producer Name: North Carolina Cooperative Extension Service
Contact Information:
Food Science, Box 7624
Raleigh, NC 27695-7624
Telephone: 919-515-2956
Fax: 919-515-7124
Email: jrushing@ncext.ces.ncsu.edu
Format: Videocassette (15 minutes), instructor's manual, lesson plans
Date Produced: 1994
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.
Audience: Retail, food service
Language: English
Cost: $60
NAL Call Number: Kit no. 255
Web site: http://www.ces.ncsu.edu/depts/foodsci/agentinfo/
Title: Implementing HACCP in Foodservice Establishments: A Training Manual
Producer Name: North Dakota State University
Contact Information:
EML 351
NDSU Extension-Food and Nutrition
Fargo, ND 58105-5057
Telephone: (701) 231-7187
Email: jgardenr@ndsuext.nodak.edu
Format: Manual, 32 pages
Date Produced: 1996
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.
Audience: food service
Language: English
Cost: $3.50
NAL Call Number: TX537.I47 1996
Title: HACCP - 7 Steps to Food Safety
Producer Name: North Dakota State University
Contact Information:
EML 351
NDSU Extension-Food and Nutrition
Fargo, ND 58105-5057
Telephone: (701) 231-7187
Email: jgardenr@ndsuext.nodak.edu
Format: Videocassette (6 min.)
Date Produced: 1998
Description: Presents general food safety and sanitation information in a HACCP format.
Audience: food service
Language: English
Cost: $20
Web site: http://www.ag.ndsu.nodak.edu/media/haccp/haccp.htm
Title: HACCP the Future Challenge- Practical Application for the Foodservice Administrator
Producer Name: Norton Group, Inc.
Contact Information:
16146 Fondren Grove Dr.
Missouri City, Texas 77489-3948
Telephone: 281.403.0802
Fax: 281.403.0604
Email: chartng@juno.com
Format: Manual- 195 pages.
Date Produced: Jan. 1998, 4th edition
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.
Audience: food service
Language: English
Cost: $75
NAL Call Number: TX911.3.S3P83 1996
Web site: http://www.systems.org/food_management/thenortongroup/
Title: HACCP Manager Software
Producer Name: South Coast Business Solutions
Contact Information:
South Coast Business Solutions
PO Box 344
Batemans Bay, NSW 2536, Australia
Telephone: 0428962032
Email: admin@scbs.net.au
Format: Software
Date Produced: May 1, 2003
Description: A relational database that uniquely integrates QA and HACCP principles. Produces fully documented plan.
Audience: food service, general, industry, manufacturers, meat, poultry, packaging, processors, retail, seafood, produce, warehouse
Language: English
Cost: US $1500
Web site: http://www.scbs.net.au/
Title: HACCP Training Kit
Producer Name: Southern Illinois University
Contact Information:
HACCP Project, Food and Nutrition
209 Quigley Hall, Southern Illinois University
Carbondale, IL 62901-4317
Telephone: 618-536-2157
Fax: 618-453-7517
Email: hlashraf@siu.edu
Format: Videocassette (55 min.), workbook, posters, magnet, stickers, thermometer, carrying case
Date Produced: 1998
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.
Audience: food service
Language: English
Cost: $100
Web site: http://www.siu.edu/~haccp/
Title: HACCP El Camino a la Seguridad Alimenticia
Producer Name: Southern Illinois University - IDPH Food Safety Research Team
Contact Information:
HACCP Project, Southern Illinois University
MC 4317, 209 Quigley Hall
Carbondale, IL 62901
Telephone: 618-536-2157
Fax: 618-453-7517
Email: hlashraf@siu.edu
Format: Videocassette
Date Produced: June 1, 2003
Description: A HACCP based safe food handling training video for foodservice workers. Identifying hazards and proper food handling procedures at critical control points are presented with humorous touch. Length- 45 min.
Audience: Dieticians, food service, general, regulators, retail
Language: Spanish
Cost: $50, + $3.50-Shipping and handling
Web site: http://www.siu.edu/departments/coagr/animal/
Title: NSF HAACP - 2002 Application of ISO 9000 and HACCP Requirements to Global Food and Beverage Industries
Producer Name: Techstreet
Contact Information:
777 East Eisenhower Parkway
Ann Arbor, Michigan 48108
Telephone: 800-699-9277
Fax: 734-913-3946
Email: techstreet.service@thomson.com
Format: Book, 40 pages
Date Produced: 2002
Description: This guideline provides guidance on food and beverage safety assurance and the associated HACCP elements and guidance on food quality assurance and the associated quality management system elements. The HACCP food and beverage safety assurance elements and the quality management system elements are for use in the development, implementation, and execution of comprehensive and inter-related food and beverage safety and quality assurance systems that provide maximum customer satisfaction and confidence. In all cases, this guide assumes that Good Manufacturing Practices as defined in 21 CFR and/or Good Hygiene Practices as defined in Codex Alimentarius, are being implemented.
Audience: food service
Language: English
Cost: $120.00
Web site: http://www.techstreet.com/cgi-bin/detail?product_id=1041671
Title: HACCP for Food Service Professionals (Self Study Program)
Producer Name: TV Journal, Inc.
Contact Information:
1414 East Fletcher Ave.
Tampa, FL 33612
Telephone: 800-954-6811
Fax: 813-972-2883
Format: Manual
Description: Learn about HACCP the easy way and at your own pace. Discover techniques for implementing HACCP in your operation. Be prepared for the new food establishment sanitarian inspections.
The easy to follow lessons cover:
Food illness hazards, food safety overview, FDA Food Code and HACCP, CCP's, monitoring HACCP, streamlined product flow charting, developing recipes, taking corrective actions, critical control limits and staff training.
This program is approved for 8 CEU's from ADA, DMA and ASFSA.
Audience: food service
Language: English
Cost: $ 49.50
Web site: http://www.tvjournal.net/4Pg101P.html
Title: HACCP for Food Service Recipe Manual & Guide
Producer Name: TV Journal, Inc.
Contact Information:
1414 East Fletcher Ave.
Tampa, FL 33612
Telephone: 800-954-6811
Fax: 813-972-2883
Format: Manual
Description: This loose-leaf binder contains over 120 recipes (with nutritional analysis for each) and their HACCP flow charts shown side by side. The recipes cover the steps from receiving through preparation and reheat. There are sections on texture modifications, vegetarian/ethnic entrees and ready to eat foods. It includes extensive references for monitoring, corrective actions and sample forms.
Audience: food service
Language: English
Cost: $ 79.95
Web site: http://www.tvjournal.net/4Pg101P.html
Title: Taking Control: A Guide to the HACCP Food Safety System
Producer Name: TV Journal, Inc.
Contact Information:
1414 East Fletcher Ave.
Tampa, FL 33612
Telephone: 800-954-6811
Fax: 813-972-2883
Format: Videocassette (set of three), instructor's guide, student workbook
Date Produced: 1998
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.
Audience: food service
Language: English
Cost: $299
NAL Call Number: Videocassette no.2836
Web site: http://www.tvjournal.net/4Pg115.html
Title: HACCP Principles and Practices: Teacher's Handbook
Producer Name: World Health Organization (WHO)
Contact Information:
Order from: Marketing and Dissemination
World Health Organization
CH-1211 Geneva 27, Switzerland
Fax: +41 22 791 4857
Email: bookorders@who.ch
Format: Handbook
Date Produced: 1999
Description: This manual provides comprehensive training material on the use of the HACCP system. Prepared jointly by WHO and the Industry Council for Development, the manual aims to encourage more widespread and consistent use of HACCP as the international reference system and universally accepted method. The 600-page training package draws together all the practical and technical information needed to understand the unique advantages of this system and apply its principles, whether within the food industry or at the government level. Case studies and exercises, notes for trainers, a suggested timetable for a standard 4-day course, and abundant tips for preparing and conducting the course are included in this comprehensive yet flexible training tool.
Audience: General, food service, food processors
Language: English
Cost: US $153
NAL Call Number: TX537 .M67
Web site: http://www.who.int
Title: Hazard Analysis Critical Control Point Evaluations: A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage
Producer Name: World Health Organization (WHO)
Contact Information:
Avenue Appia
CH-1211 Geneva 27, Switzerland
Telephone: 22 7912111
Fax: 22 7910746
Format: Manual
Date Produced: 1992
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.
Audience: General, food service, food processors
Language: English
Web site: http://www.who.int
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