Food

Annex 1 - Resources and References for Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments

April 2006

Agencies
Articles
Books
FDA Publications and Federal Regulations

The following is a partial list of references and sources of information that may be helpful in developing a food safety management system in your establishment. Many other references that address specific foods are listed in the FDA Food Code, Annex 2. This list is not intended to be all-inclusive or exclusive and the listing of a material that is not published by the federal government does not imply or convey FDA endorsement of that material.

AGENCIES

United States Food and Drug Administration

Center for Food Safety and Applied Nutrition, Retail Food Protection Team

U.S. Food and Drug Administration
FDA, HFS-627
5100 Paint Branch Parkway
College Park, MD 20740-3835
Center for Food Safety and Applied Nutrition, Office of Compliance

Dr. John E. Kvenberg, Deputy Director, OC
U.S. Food and Drug Administration
HFS-600
5100 Paint Branch Parkway
College Park, MD 20740-3835
Regional Field Offices (Regional Retail Food Specialists)

Northeast (Maine, New Hampshire, Massachusetts, Vermont, Rhode Island, Connecticut, and New York):

158-15 Liberty Avenue, HFR-NE4
Jamaica, NY 11433-1034
(718) 662-5621
FAX (718) 662-5434

One Montvale Avenue, HFR-NE250
Stoneham, MA 02180-3542
(781) 596-7700
FAX (781) 596-7896

Central - Mid Atlantic (New Jersey, Delaware, District of Columbia, Maryland, Pennsylvania, Virginia, West Virginia, Kentucky, and Ohio):

101 West Broad Street
Suite 400
Falls Church, VA 22046
(703) 235-8440 ext. 502

Central - Mid West (Illinois, Indiana, Michigan, Minnesota, North Dakota, South Dakota, and Wisconsin):

20 North Michigan Ave., Suite 50
HFR-MW15
Chicago, IL 60602-4811
(312) 353-9400
FAX (312) 886-1682

240 Hennepin Avenue
Minneapolis, MN 55401
(612) 334-4100 ext. 115
FAX (612) 334-4134

Southeast (Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, South Carolina, Puerto Rico, Tennessee, and Virgin Islands):

60 - 8^th Street, N.E.
HFR-SE13
Atlanta, GA 30309-3959
(404) 253-1200 ext. 1265, 1267, 1268, 1273
FAX (404) 253-1207

Southwest (Arkansas, Oklahoma, Texas, Colorado, New Mexico, Wyoming, Utah, Missouri, Kansas, Iowa, and Nebraska):

4040 N. Central Expressway, Suite 900
HFR-SW16
Dallas, TX 75204
(214) 253-4948, 4947, 4945
FAX (214) 253-4960

11510 W. 8th Street, HFR-SW36
Lenexa, KS 66285-5905
(913) 752-2401
FAX (913) 752-2487

Building 20, Denver Federal Center
P.O. Box 25087
Denver, CO 80225-0087
(303) 236-3026
FAX (303) 236-3551

Pacific (Alaska, Arizona, American Samoa, California, Hawaii, Guam, Nevada, Idaho, Oregon, Washington, and Montana):

Office of Regional Director - Pacific Region
Oakland Federal Bldg., HFR-PA16
1301 Clay Street, Suite 1180N
Oakland, CA 94612-5217
(510) 637-3960 ext. 27
FAX (510) 637-3976

51 West Third Street
Tempe, AZ 85281
(480) 829-7396 ext. 35
FAX (480) 829-7677

9780 SW Nimbus Avenue
Beaverton, OR 97008-7163
(503) 671-9711 ext. 16
(503) 671-9445
Division of Human Resource Development, State Training Team.

15000 Crabbs Branch Rd. HFC-60
Rockville, MD 20855
(301) 594-0959
FAX (301) 594-1966

United States Department of Agriculture

Food Safety and Inspection Service

Office of the Director
USDA FSIS PPID/HACCP
Room 6912, Suite 6900E
1099 - 14th Street, N.W.
Washington, DC 20250-3700
(202) 501-7319
FAX (202) 501-7639

ARTICLES

Bryan, Frank. "Hazard Analyses of Street Foods and Considerations for Food Safety." Dairy, Food and Environmental Sanitation, February 1995, pp. 64-69.

Bryan, Frank. "HACCP: Present Status and Future in Contribution to Food Safety." Dairy, Food & Environmental Sanitation, November 1994, pp. 650-655.

Bryan, Frank. "Procedures for Local Health Agencies to Institute a Hazard Analysis Critical Control Point Program for Food Safety Assurance in Food Service Operations." Journal of Environmental Health, March/April 1985, pp. 241-245.

Bryan, Frank. "Hazard Analysis of Food Service Operation." Food Technology, February 1981, pp. 78-87.

Bryan, Frank. "Hazard Analysis Critical Control Point Approach: Epidemiologic Rationale and Application to Food Service Operations." Journal of Environmental Health, August 1981, pp. 7-14.

Bryan, Frank. "Factors that Contribute to Outbreaks of Foodborne Disease." Journal of Food Protection, October 1978, pp. 816-827.

Bryan, F.L. and Lyon, J.B. "Critical Control Points of Hospital Food Service Operations. Journal of Food Protection, 1984.

Briley and Klaus. "Using Risk Assessment as a Method of Determining Inspection Frequency." Dairy and Food Sanitation, December 1985, pp. 468-474.

Centers for Disease Control and Prevention. Surveillance for Foodborne Disease Outbreaks - United States, 1993-1997. Morbidity Mortality Weekly Report. #49 (SS01), USPHS, March 17, 2000, pp. 1-51.

Mead, P.S., Slutsker, L., Dietz, V., McCraig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M., Tauxe, R.V. "Food-related Illness and Death in the United States." Emerg. Infect. Dis. Vol. 5, No. 5, 1999. in: http://www.cdc.gov/ncidod/EID/vol5no5/mead.htm.

National Advisory Committee on Microbiological Criteria for Food (NACMCF). 1997 Hazard Analysis and Critical Control Point System, USDA - FSIS Information Office, 1997.

National Advisory Committee on Microbiological Criteria for Food (NACMCF). 1992 Hazard Analysis and Critical Control Point System, Int. J. Food Microbiology, 16:1-23.

National Food Processors Assoc. "HACCP Implementation: A Generic Model for Chilled Foods." Journal of Food Protection, December, 1993, pp. 1077-1084.

President's Council on Food Safety. The Food Safety Strategic Plan, 2001. Ch. 2: Vision, Goals, Objectives, and Action items. Found at: http://www.foodsafety.gov/~fsg/cstrpl-4.html#chap2

Silliker, John, Ph.D. "Microbiological Testing and HACCP Programs." Dairy, Food and Environmental Sanitation, October 1995, pp. 606-610.

Stier, R.F., and Blumenthal, M.M., Ph.D. "Will HACCP be Carrot or Stick." Dairy,Food and Environmental Sanitation, October 1995, pp. 616 - 620.

Tisler, J.M. "The Food and Drug Administration's Perspective on HACCP," Food Technology, June 1991, pp. 125-127.

Tompkin, R.B. "The Use of HACCP in the Production of Meat and Poultry Products." Journal of Food Protection, September 1990, pp. 795-803.

Weingold, S.E. et. al. "Use of Foodborne Disease Data for HACCP Risk Assessment." Journal of Food Protection, September 1994, pp. 820-830.

BOOKS

Control of Communicable Diseases in Man, 16th ed., American Public Health Association, 1995.

Corlett, D.A. and Pierson, M.D. HACCP, Principles & Applications, ed., Chapman and Hall, New York, 1992.

Diseases Transmitted by Foods, 2nd ed., Centers for Disease Control, USPHS, 1982.

Fellows, P.J. Food Processing Technology, Principles and Practice, Ellis Horwood, New York, 1990.

Fennema, O.R. Food Chemistry, 2nd ed., Marcel Dekker, Inc., New York, 1985.

Foodborne Diseases, ed. D.O. Cliver, Academic Press, San Diego, California, 1990.

HACCP Reference Book, National Restaurant Assoc., The Educational Foundation, Chicago, 1994.

Jay, J.M. Modern Food Microbiology, 4th ed., Van Nostrand Reinhold, New York, 1992.

Potter, N. Food Science, 4th ed., Van Nostrand Reinhold, New York, 1986.

Procedures to Implement Hazard Analysis Critical Control Point Systems, International Association of Milk, Food and Environmental Sanitarians.

FDA PUBLICATIONS AND FEDERAL REGULATIONS

FDA Food Code, current edition, may be purchased from the U.S. Department of Commerce, National Technical Information Service, via telephone: (703) 487-4650 or electronically via the FDA website.

Fish and Fishery Products - Code of Federal Regulations, Title 21, Part 123 Fish and Fishery Products.

Fish and Fishery Products Hazards and Controls Guide, Third Edition, June 2001. Food and Drug Administration, Washington, D.C. May be purchased from:

National Technical Information Service
U.S. Department of Commerce
703-487-4650.

The Fish and Fishery Products Hazards and Controls Guide is also available electronically.

Single copies may be obtained as long as supplies last from FDA district offices and from:

U.S. Food and Drug Administration
Office of Seafood
5100 Paint Branch Parkway
College Park, MD 20740-3835

National Shellfish Sanitation Program Model Ordinance for Molluscan Shellfish, available on the FDA/CFSAN website or may be purchased from: