United States Department of Agriculture

Food Safety and Inspection Service

USDA is an equal opportunity provider and employer.

Please send the requested items free of charge to:

 NAME

 STATE  CITY  ADDRESS  COMPANY 

 ZIP

 PHONE NUMBER E-MAIL

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

Aerospace Bldg., 3rd Floor, Room 405, 14th and Independence Ave. S.W., Washington, DC 20250.

Food Safety

Resources

for

Small and Very Small

Plants

2007

Protecting Public Health

through

Food Safety and Defense

For More Information

Small and Very Small Plant Outreach

USDA/FSIS

Aerospace Bldg., 3rd Floor, Room 405

14th and Independence Avenue S.W.

Washington, DC 20250

202-690-6520

To obtain free copies of the models or 

materials, write to the above address or 

FAX requests to 202-690-6519.

HACCP models and most materials are available 

on FSIS’ Web site: www.fsis.usda.gov.

askFSIS for an inspection-related question

Web site: http://askfsis.custhelp.com

Additional Resources

Policy Development Division

(formerly Technical 

Service Center)

1-800-233-3935

USDA Meat and Poultry 

Hotline 1-888-MPHotline 

(1-888-674-6854)

USDA/FDA Food Safety Information Center

National Agricultural Library/USDA 301-504-5840 

FAX: 301-504-7680

Email: foodsafety@nal.usda.gov

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

USDA Agricultural Research Service

For a Pathogen Modeling Program on 

its Web site: www.ars.usda.gov/naa/errc/mfs

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/aboutsba/sbaprograms/

ombudsman/index.html

HACCP Outreach

HACCP Contacts

and Coordinators

The Food Safety and 

Inspection Service (FSIS) 

of the United States 

Department of Agriculture 

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: www.fsis.usda.gov

HACCP Training Programs 

and Resources Database

FSIS and the Food and Drug Administration 

(FDA) created the HACCP Training Programs 

and Resources Database to support the 

educational information needs of industry 

and food service professionals implementing 

HACCP programs.

The Web site for the database is: 

www.nal.usda.gov/foodborne/haccp/index.shtml

The Web site also links to other Internet 

sources of HACCP information, such as 

Generic HACCP Models, regulations and 

training information.
Food Safety Information for Small and Very Small Plants

Generic HACCP 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 HeatTreated, Shelf-Stable Meat and Poultry 

Products [S]

____ HACCP-11: Generic HACCP Model for Not 

Shelf-Stable, 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 

Heat-Treated, Shelf-Stable Meat and Poultry 

Products [S]

Other HACCP Information 

____ The Hazard Analysis and Critical Control Point

System (Video)

____ HACCP Plant Implementation and Records

Management, revised 2007 (DVD and Workbook) 

Ohio State University

____ HACCP Self-Study Training Package (Video 

and booklet) [S]

___ Meeting the Requirements for Federal or 

State Meat Inspections: SSOP and HACCP 

Basics (DVD) Minnesota Department of 

Agriculture [S, H]

____ Supporting Documentation Materials for 

HACCP Decisions, revised 2007 (Workbook)

Ohio State University

____ Process Validation Workshop (Three-tape video 

set and booklet) [S - booklet only]

____ Control of Listeria monocytogenes in Small 

Meat and Poultry Establishments (DVD and 

booklet) Pennsylvania State University

____ Control of Listeria monocytogenes in Retail

Establishments (DVD and booklet) Pennsylvania 

State University

____ Listeria Guidelines for Industry (Booklet) 

USDA

____ Listeria monocytogenes FSIS Workshop 

(Video/Closed captioning)

____ FSIS Listeria monocytogenes Workbook, 

Fall 2003 [S]

____ Implementation of a Post-Packaging Heat 

Treatment to Reduce Listeria monocytogenes 

on Ready-to-Eat Meat Products for Very Small 

and Small Establishments (DVD and booklet) 

Pennsylvania State University

____ E. coli Reassessment Information Package 

(Three documents)

____ E. coli O157:H7 Directive Updates, Advancing 

Public Health (DVD and FSIS Workbook)

____ New Plant Orientation: Safe and Easy 

New Mexico State University (DVD) [S, N]

____	 Specified Risk Materials - Identification,

Removal and Disposal (DVD) NY State 

Department of Agriculture and Markets

_____ The ABCs of BSE: Preventing Bovine 

Spongiform Encephalopathy from Entering 

the U.S. Meat Supply (DVD and FSIS 

Workbook)

____ Ethnic Foods: Meeting the Challenge (DVD) 

Georgia Food Safety Task Force

____ Celebrating Safe Foods at Pow Wows (DVD) 

Montana State University

____ Retail Meat and Poultry Training Modules 

(DVD) Minnesota Department of 

Agriculture [S]

____ Food Safety Resources (Brochure, 2007) [S]

Food Defense Materials

____ FSIS Safety and Security Guidelines for the

Transportation and Distribution of Meat, 

Poultry, and Egg Products

____ FSIS Security Guidelines for Food 

Processors [S,C,K,V]

____ Developing a Food Defense Plan for Meat 

and Poultry Slaughter and Processing Plants 

(Booklet) FSIS

____ Food Defense: Security in a Foodservice 

Operation (DVD) South Dakota State 

University

 

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If you are requesting the item in a 

non-English format, circle the desired 

language key.