Please send the requested items free of charge to:

 NAME

 STATE 

 CITY  ADDRESS  COMPANY 

 ZIP

 PHONE NUMBER EMAIL

FAX order to 202-690-6519 or mail order form to: USDA Food Safety and Inspection Service,

or use the FSIS order form at 

1400 Independence Ave, SW, Mail Stop 3778, Patriots Plaza III, Room #9-265A, Washington, DC 20250

http://www.fsis.usda.gov/Science/HACCP_Resources_Order_Form/index.asp

Food Safety

Resources

for

Small and Very Small

Plants

Protecting Public Health

Through

Food Safety and Defense

For More Information

Small and Very Small Plant Outreach

USDA/FSIS/OOEET

1400 Independence Ave, SW, Mail Stop 3778, 

Patriots Plaza III, Room #9-265A, 

Washington, DC 20250

To obtain free copies of the models or materials, 

write to the above address, FAX requests to 202-

690-6519 or order online at http://www.fsis.

usda.gov/wps/portal/fsis/topics/regulatorycompliance/haccp/resources-and-information

HACCP models and most materials are available 

on FSIS’ Web site: www.fsis.usda.gov.

Small Plant Help Desk answers questions 

about Agency requirements at 1-877-FSISHELP 

(1-877-374-7435) or by emailing InfoSource@fsis.

usda.gov.

askFSIS an inspection-related question

Web site: http://askfsis.custhelp.com. For policyrelated questions, go to askFSIS... or call 1-800-233-

3935

USDA Meat and Poultry Hotline 1-888-MPHotline 

(1-888-674-6854) or visit Ask Karen at 

http://www.fsis.usda.gov/wps/portal/

informational/askkaren

USDA Food Safety Information Center

National Agricultural Library/USDA 301-504-5515 

FAX: 301-504-7680

Email: fsic@ars.usda.gov

Web site: http://fsrio.nal.usda.gov

USDA Agricultural Research Service

For a Pathogen Modeling Program on its Web site: 

www.ars.usda.gov/naa/errc/mfsru/pmp

International Meat and Poultry HACCP Alliance 

979-862-3643,

Web site: www.haccpalliance.org

Small Business Administration (SBA)

Office of the National Ombudsman

Answer Desk 1-800-U-ASK-SBA (1-800-827-5722)

Web site: www.sba.gov/ombudsman/

USDA is an equal opportunity provider and employer. (Revised July 2015)

HACCP Outreach

HACCP Contacts

and Coordinators

The Food Safety and Inspection Service (FSIS) 

of the United States Department of Agriculture 

(USDA) has a network of HACCP contacts and 

coordinators in all 50 States, Washington, D.C., 

Puerto Rico, and the Virgin Islands.

The contacts and coordinators work together 

to combine resources and make information 

available to all State and Federal plants. The 

contact/coordinator list is available on FSIS’ 

Web site: http://www.fsis.usda.gov/wps/portal/

informational/contactus/state-haccp-contactsand-coordinators

United States Department of Agriculture

Food Safety and Inspection Service
Food Safety Information for Small and Very Small Plants

Generic Hazard Analysis and Critical 

Control Point Models and Guidebooks

 HACCP-1: Guidebook for the Preparation of HACCP

Plans [S]

 HACCP-3: Generic HACCP Model for Raw, Ground 

Meat and Poultry Products [S]

 HACCP-4: Generic HACCP Model for Raw, 

Not Ground Meat and Poultry Products [S]

 HACCP-5: Generic HACCP Model for 

Poultry Slaughter [S]

 HACCP-6: Generic HACCP Model for Mechanically 

Separated (Species) Mechanically Deboned Poultry [S]

 HACCP-7: Generic HACCP Model for Thermally 

Processed, Commercially Sterile Meat and Poultry 

Products [S]

 HACCP-8: Generic HACCP Model for Irradiation

 HACCP-9: Generic HACCP Model for Meat and Poultry 

Products with Secondary Inhibitors, Not Shelf-Stable [S]

 HACCP-10: Generic HACCP Model for Heat-Treated, 

Shelf-Stable Meat and Poultry Products [S]

 HACCP-11: Generic HACCP Model for Not ShelfStable, Heat-Treated, Not Fully Cooked Meat 

and Poultry Products [S]

 HACCP-12: Generic HACCP Model for Fully Cooked, 

Not Shelf-Stable Meat and Poultry Products [S]

 HACCP-13: Generic HACCP Model for Beef Slaughter [S]

 HACCP-14: Generic HACCP Model for Pork Slaughter [S]

 HACCP-15: Generic HACCP Model for Not HeatTreated, Shelf-Stable Meat and Poultry Products [S]

Other HACCP Information 

 HACCP: the Hazard Analysis and Critical Control 

Point System (DVD) Ministry of Public Works 

and Government Services (Canada)

 HACCP Plan Implementation and Records 

Management (Workbook) Ohio State University

 Meeting the Requirements for Federal or State 

Meat Inspections: SSOP and HACCP Basics 

(DVD) Minnesota Department of Agriculture 

[S, H]

 New Plant Orientation: Safe and Easy (DVD) 

New Mexico State University [S, N]

 Supporting Documentation Materials for HACCP

Decisions, (DVD and Workbook) Ohio State 

University

 Process Validation Workshop (Booklet) [S]

 Control of Listeria monocytogenes in Small Meat 

and Poultry Establishments (DVD and Booklet) 

Pennsylvania State University

 Swine Post Mortem Procedures (DVD)

 Cattle Post Mortem Inspection Procedures (DVD)

 Counter Top Food Safety Training Tips (DVD) 

 Summary of Federal Inspection Requirements for 

Meat Products (Brochure)

 Control of Listeria monocytogenes in Retail 

Establishments (DVD and Booklet) Pennsylvania 

State University

 Implementation of a Post-Packaging Heat 

Treatment to Reduce Listeria monocytogenes 

on Ready-to-Eat Meat Products for Very Small 

and Small Establishments (CD and Booklet)

Pennsylvania State University































FSIS Compliance  Help for Dealing with Plant Emergencies 

(Booklet)

 How to Develop a Meat and Poultry Product 

Recall Plan (Booklet)

Food Defense Materials

 Food Defense Guidelines for Slaughter and 

Processing Establishments (Booklet)

 Guide to Food Defense in Warehouse and 

Distribution Centers (Brochure)

 Guide to Food Defense in Slaughter and 

Processing Facilities (Brochure)

 Food Defense Guidelines for the 

Transportation and Distribution of Meat, 

Poultry, and Processed Products (Booklet)

 Food Defense: Security in a Food Service 

Operation (DVD) South Dakota State 

University

 Food Defense Plan: Security Measures for 

Food Defense (Booklet) [S,C,K,V]

 FSIS Food Safety and Food Defense: 

In-Commerce Firms (Brochure)

 Food Defense and Recall Preparedness: A 

Scenario-Based Exercise Tool and 

the Food Defense Risk Mitigation 

Tool (DVD) 

 Food Defense in FSIS-Regulated 

Establishments (Brochure)

KEY: 

Spanish [S], Navajo [N], Hmong [H], 

Korean [K], Chinese [C], Vietnamese [V]. 

If you are requesting the item in 

a non-English format, circle the desired 

language key.