Food

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

April 2006

Effective in 2008, additional copies are available from:
Office of Food Safety
Retail Food and Cooperative Programs Coordination Staff/Retail Food Protection Team (HFS-320)
Center for Food Safety and Applied Nutrition
Food and Drug Administration
5100 Paint Branch Parkway
College Park, MD 20740
(Tel) 240-402-2349

OMB Control No. 0910-0578
Expiration Date: 01/31/2013
See additional PRA statement in Annex 8 of this manual

Full document available in PDF (625KB).

Summary

The ultimate responsibility for food safety at the retail level lies with retail and food service operators and their ability to develop and maintain effective food safety management systems. The goal of this Manual is to provide you with a practical, HACCP-based approach to evaluate industry's active managerial control of foodborne illness risk factors. It is essential that regulatory program managers design an inspection program based on HACCP principles that guides and supports their field staff in assisting operators with incorporating these principles into their routine activities. Since food safety management systems are designed by retail and food service operators to best meet their own needs, you will need to use a risk-based methodology during your inspections to uncover the systems being used and to evaluate their effectiveness.

Page Last Updated: 09/16/2014
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