• Decrease font size
  • Return font size to normal
  • Increase font size
U.S. Department of Health and Human Services

Food

  • Print
  • Share
  • E-mail

Retail & Food Service HACCP

HACCP & Managerial Control of Risk Factors


 

Managing retail food safety embodies the principles of HACCP at retail and active managerial control on the part of industry. Regulators also play a role in maintaining a food safety system in retail food establishments. Cooperatively, regulators and industry can work together to understand the perspective of each and account for the variety of food preparation and service needs found in retail food establishments - from the facility with minimal food service to very complex operations that serve hundreds to thousands of meals daily.

Specific information is provided to assist the regulator and industry in meeting the needs for providing safe food to the consumer.

 

Information from FDA

 

Information from Federal Government/Private Sector Partnerships

 

State & Local Government

 

Non-Government Information

  • About HACCP - Association of Food and Drug Officials (AFDO)

 

Click here for more information on Retail Food Protection.