Hazard Analysis & Critical Control Points (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Dairy Grade A Voluntary HACCP

• Questions and Answers About NCIMS Dairy HACCP

Retail and Food Service HACCP

• Managing Food Safety: HACCP Principles

Seafood HACCP

• Fish and Fisheries Products Hazards and Control Guidance
• FDA's Evaluation of the Seafood HACCP Program 2004/2005