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Resource List

USDA/FSIS

  1. Home Page:
    www.fsis.usda.gov
    This home page is the gateway to all information provided by FSIS on the web, including information for consumers. Recent news is highlighted here and a menu box to the left leads you to resources for industry and specifically for small and very small plants.
  2. Resources for small and very small plants: www.fsis.usda.gov/Small_Very_Small_Plants/index.asp
    This page that will lead small and very small plant operators to information and resources arranged to specifically meet their needs. From here you are a click away from askFSIS, small plant outreach programs, newsletters and updated regulatory information and guidance documents.
  3. Small and very small plant outreach: www.fsis.usda.gov/Science/Small_Very_Small_Plant_Outreach/index.asp
    This page is the FSIS effort to reach out and provide training, information and basic HACCP tools to the small and very small plants.
  4. Compliance assistance: www.fsis.usda.gov/Regulations_&_Policies/Compliance_Assistance/index.asp
    This page leads to information about compliance guides, IKE, HIKE, labeling and new technologies.
  5. HACCP Guide: www.fsis.usda.gov/Science/Hazard_Analysis_&_Pathogen_Reduction/index.asp
    This page provides guidance and resources regarding the HACCP and Pathogen Reduction Rule and its implementation.
  6. New technologies:
    www.fsis.usda.gov/Regulations_&_Policies/New_Technologies/index.asp
    Information regarding the development, implementation and FSIS acceptability of new technologies for safe meat and poultry processing can be found here.
  7. Regulations and policies: www.fsis.usda.gov/regulations_&_policies/regulations_directives_&_notices/index.asp
    This page will direct the reader to all acts, authorizing statutes, directives and notices relating to the meat and poultry industry.

International HACCP Alliance
www.haccpalliance.org/
The Alliance provides model curricula, reviews and approves HACCP courses and instructors and provides seals for certificates that indicate the course was reviewed and approved by the Alliance. A list of approve course offerings is provided. In addition, this page included food safety information and a scientific article database for the meat and poultry industry.

Industry Resources: These pages provide a range of information regarding HACCP, processing, regulation and resources. Some associations restrict parts of their sites to members. Many states or regions have local meat processing associations as well.

  1. American Association of Meat Processors
    www.aamp.com/
  2. North American Meat Processors Association
    www.namp.com/
  3. American Meat Institute
    www.meatami.com/
  4. Grocery Manufacturers Association
    www.gmabrands.com/
    (Source for: HACCP Manual 4th Edition: A Systematic Approach to Food Safety)

University/Extension Resources
Most Land Grant Universities and Cooperative Extension Programs provide information or training useful to small and very small plants. If yours does not, faculty can often refer you to nearby resources. The sites below are examples of resources available from Land Grant Universities and Extension programs. Some offer extensive material regarding plan development, validation, verification and documentation, while others may contain course offerings and links to other resources.

1. Ohio State University

2. University of Wisconsin

3. Kansas State University

4. Pennsylvania State University