Links to Online Sanitation and Food Safety Resources

Allergen Control Biosecurity Cleaning and Sanitizing / Disinfectants Antimicrobials / Sanitizers / Disinfectants Facilities and Equipment Design Microbiology / Foodborne illness Controlling Listeria in the Food Processing Environment Receipt of Materials Safe Water Supplies Good Manufacturing Practices / Regulations Storage and Handling of Toxic Materials Pest Control Developing SSOPs HACCP Worker Hygiene / Handwashing On-Line Courses, Books, Periodicals, and Videos

Allergen Control Food Allergy & Anaphylaxis Network FAAN, 2004 Food Allergies and Sensitivities Food and Nutritional Informational Center Information about Food Allergens Food and Drug Administration Center for Food Safety and Applied Nutrition Allergen Information Manual and Auditor Guidelines American Institute of Baking   Biosecurity Online registration of food facilities - The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act) requires domestic and foreign facilities that manufacture, process, pack, or hold food for human or animal consumption in the United States to register with the FDA by December 12, 2003. or register by mail or fax Food Defense Resources - Collection from Penn State   Cleaning and Sanitizing / Disinfectants Basic Elements of a Sanitation Program for Food Processing and Food Handling University of Florida Extension Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations University of Florida Extension Do Your Own Establishment Inspection A Guide to Self Inspection for the Smaller Food Processor and Warehouse FDA Center for Food Safety and Applied Nutrition, 1994 Sanitation in Soft-Serve Frozen Dessert Operations Milk Quality Improvement Program, Cornell University, 1999 Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas University of Georgia Extension Service publications Food Spoilage and You University of Georgia Cooperative Extension   Antimicrobials / Sanitizers / Disinfectants Sanitizers for Food Plants Seafood Network Information Center, U.C. Davis Regulating Antimicrobial Pesticides Information on EPA registered disinfectants and sanitizers A Practical Approach to Calculating Dose Values for Water Disinfection UC-Davis Vegetable Research and Information Center Postharvest Chlorination - Basic Properties and Key Points for Effective Disinfection UC-Davis Division of Agriculture and Natural Resources Introduction to Oxidation-Reduction-Potential as the Standard of Postharvest Water Disinfection Monitoring UC-Davis Vegetable Research and Information Center Wash Water Sanitation: How Do I Compare Different Systems? Davis Fresh Technologies, LLC Alternative Disinfectants and Oxidants Guidance Manual. US EPA   Facilities and Equipment Design Food Establisment Plan Review Guide 2000. Food and Drug Administration and Conference for Food Protection Planning the Engineering Design of a Food Processing Facility Oklahoma State University Sanitary Design Design principles, what to look for, liabilities, contaminants, and links to resources   Microbiology / Foodborne illness The "Bad Bug Book" FDA guide to human pathogens and foodborne illness Preventing Foodborne Illness: Escherichia coli O157:H7 Fact sheet on E. coli O157:H7 - Centers for Disease Control, 1995 Cryptosporidium - WQIC Water Quality Information Center, USDA Cyclospora: An Enigma Worth Unraveling Journal of Emerging Infectious Diseases Vol 5 No.1, 199   Controlling Listeria in the Food Processing Environment “Control of Listeria monocytogenes in small meat and poultry establishments” Listeria Video & Booklet Available in English and Spanish. Controlling Listeria in Your Facility - Part I Meat Processing News - Kansas State Department of Animal Sciences extension Controlling Listeria in Your Facility - Part II Meat Processing News - Kansas State Department of Animal Sciences extension Guidelines for Controlling L. monocytogenes in Small to Medium- Scale Packing and Fresh-Cut Operations: The Opportunistic Bacterial Pathogen U.C. Davis Extension Listeria monocytogenes in the Dairy Environment Preventative measures, Cornell University, 1999   Receipt of Materials Inspecting Incoming Food Materials FDA Center for Food Safety and Applied Nutrition   Safe Water Supplies Current Drinking Water Standards EPA - Office of Water Drinking Water Contaminants Environmental Protection Agenc (EPA) - Office of Water An Introduction to Cross-Connection Control A Practical Approach to Calculating Dose Values for Water Disinfection UC-Davis Vegetable Research and Information Center Introduction to Oxidation-Reduction-Potential as the Standard of Postharvest Water Disinfection Monitoring UC-Davis Vegetable Research and Information Center Disinfection of Home Wells and Springs Pennsylvania Department of Environmental Protection Water Testing and Treatment Considerations University of Florida Extension   Good Manufacturing Practices / Regulations Current Good Manufacturing Practice In Manufacturing, Packing, Or Holding Human Food 21 CFR--Food And Drugs, Chapter 1, Part 110 2001 Food Code - Complete text   FDA retail food processing and handling regulations   Storage and Handling of Toxic Materials Preventing Chemical Foodborne Illness University of Georgia Extension Service   Pest Control Penn State Fact Sheets American cockroach Cigarette beetles Brownbanded cockroach Cereal and pantry pests German cockroach Confused flour beetle Oriental cockroach Indian meal moth Larder beetle Flour or grain mites Foreign grain beetles Drugstore beetle Pantry and Stored Food Pests University of Florida Managing Insect Pests In Food Storage Facilities Integrated pest management for food manufacturers - Copesan Services Inc. Controlling Rats University of Nebraska Bait Stations for Controlling Rats and Mice University of Nebraska PCT-Online "The Portal for the Pest Industry" - Learn about the latest products and services from more than 30 leading industry suppliers in the PCT Online Marketplace Fate of Escherichia coli O157:H7 on Fresh-Cut Apple Tissue and Its Potential for Transmission by Fruit Flies   Journal of Applied and Environmental Microbiology, January 1999, p. 1-5, Vol. 65, No. 1 Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas University of Georgia Extension Service publications   Developing SSOPs Sanitation Control Procedures for Processing Fish and Fishery Products Manual for developing SSOPs for the seafood industry but also an excellent general model for developing a sanitation program for any commodity - Seafood Network Information Center, UC-Davis Model Sanitation Standard Operating Procedures National Seafood HACCP Alliance Six Areas of Sanitation & Their Relationship to the Requirements of the Food GMPS & PMO NCIMS HACCP Pilot Program Reference Guide 11/99 Sanitation - Links to Resources Seafood Network Information Center, U.C.-Davis Seafood but also general sanitation links to resources "Guidelines for Developing Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), and Environmental Sampling/Testing Recommendations (ESTRs) – Ready to Eat Products," National Meats Association, April 1999 FSIS Pre-HACCP Sanitation Standard Operating Procedures Reference Guide   HACCP Regulations / Government programs Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products, Final Rule Final rule mandating HACCP for processing of seafood 21 CFR Parts 123 and 1240 Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems, Final Rule Federal Register, Vol. 61, No. 144, Thursday, July 25, 1996 Dairy Grade A Voluntary HACCP Pilot Overview Overview of program, Q&A, and forms for implementation Model plans / Development guides FSIS Virtual University Information and rulings on federally mandated pathogen reduction and HACCP programs, sanitation standard operating procedures, and HACCP training materials American Association of Meat Processors HACCP and regulations assistance, publications Penn State Meats Lab Hazards Analyis Critical Control Plan Penn State University Department of Dairy and Animal Science, 1999 Rosenthal Meat Science and Technology Center Model HACCP Plans Texas A&M University, College Station, Texas Seafood HACCP Latest FDA Seafood HACCP regulations Seafood HACCP information Compliation of Seafood HACCP information and resources - Seafood Network Information Center - U.C. Davis Hazards Analysis and Critical Control Points Applications to the Seafood Industry Oregon State University Juice HACCP Updated information from FDA CFSAN A Model HACCP Plan for Small-Scale, Fresh-Squeezed (Not Pasteurized) Citrus Juice Operations University of Florida Extension Designing a HACCP Plan for Shell Egg Processing Plants North Carolina State University Extension, 2000 Qualified through Verification Program USDA sponsored voluntary HACCP program for packing houses and the fresh-cut industry   Worker Hygiene / Handwashing Why Gloves Are Not The Solution To The Fingertip Washing Problem O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management, March 2001 Selected Handwashing Citations USDA/FDA Foodborne Illness Education Information Center Don't Get Caught Dirty Handed - Clean Hands Campaign Brochures, posters, and surveys on handwashing from the American society for Microbiology Evaluation of Risks Related to Microbiological Contamination of Ready-to-eat Food by Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks FDA Center for Food Safety and Applied Nutrition, 1999   On-Line Courses, Books, Periodicals, and Videos Food Safety and Sanitation for Food Manufacturers - an introductory Internet-based course on food safety and sanitary practices for commercial manufacturers of food products. Penn State Department of Food Science Principles of Food Processing Sanitation. A.M. Katsuyama, ed. Food Processors Institute.1993. 540 p. Principles of Food Sanitation. N.G. Marriott. Aspen Publications. 1999. 364 p. Essential of Food Sanitation. N.G. Marriott. Aspen Publications. 1997. 344 p. CGMP’s / Food Plant Sanitation. W.A. Gould. CTI Publication. 1994. 400 p. Principles and Practices for the Safe Processing of Foods. H.J. Heinz Inc. Butterworth and Heinemann.1991. 457 p. AIB Consolidated Standards for Food Safety. American Institute of Baking. 1995. 29 p. AIB Consolidated Standards for Packaging Facilities. American Institute of Baking. 1995. 30 p. AIB Consolidated Standards for Fresh-Cut Produce. American Institute of Baking. 1999. 43 p. Employee’s Guide to Food Safety. J.J. Keller and Associates. 1998. 116 p. HACCP: A Systematic Approach to Food Safety. Food Processors Institute. National Food Processors Association. 1999, 184 pp. Food Safety Magazine. Monthly trade magazine free to professionals. Subscribe at http://www.fta-online.com/ Videos (also available in Spanish and Vietnamese - Call toll free: 800-770-2111 Good Manufacturing Practices - Personal Hygiene and Practices in Food Manufacturing Good Manufacturing Practices - Sources and Control of Contamination During Processing