This guide provides links to resources related to the oversight and regulation of food composition, processing, manufacturing, testing, preservation, packaging, distribution and laws for the regulation and enforcement of food safety.
Government inspection of the food industry and Hazardous Analysis and Critical Control Points (HACCP) plan requirements.
The Hazard Analysis and Critical Control Point (HACCP) SystemThe objective is to review the tasks in the application of the HACCP system and to provide trainees with the knowledge and background necessary to establish HACCP plans and/or verify the acceptability of existing HACCP plans and systems.
HACCP-Based Inspection Models ProjectThe HACCP-Based Inspection Models Project (HIMP) was developed by the Food Safety and Inspection Service (FSIS) to produce a flexible, more efficient, fully integrated meat and poultry inspection system. The HIMP system, in contrast with the traditional inspection system, focuses more control for food safety and other consumer protection activities on the establishment with Agency personnel focusing on carcass and verification system activities
