Links to Online Food Safety and Sanitation Resources:

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

Food Equipment Cleaning and Sanitizing
Equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations - Arizona Department of Health Services

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

Key points when developing and producing a chilled food product
Chilled Food Association

Antimicrobials / Sanitizers / Disinfectants

Sanitizers for Food Plants
Seafood Network Information Center, U.C. Davis

Wash Water Sanitation: How Do I Compare Different Systems?
Davis Fresh Technologies, LLC

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

Receipt of Materials

Inspecting Incoming Food Materials
FDA Center for Food Safety and Applied Nutrition

Facilities and Equipment Selection and Design

Selecting and Purchasing Food Processing Equipment
Oklahoma State University

Planning the Engineering Design of a Food Processing Facility
Oklahoma State University


Controlling Listeria in the Food Processing Environment

Guidelines for Controlling L. monocytogenes in Small to Medium- Scale Packing and Fresh-Cut Operations: The Opportunistic Bacterial Pathogen
U.C. Davis Extension

Guidelines for the Management of Listeria in Fish Packing Houses
Ministry of Agriculture and Forestry, New Zealand

Water Safety

Current Drinking Water Standards
EPA - Office of Water

Cross Connections Can Create Health Hazards
American Water Works Association

A Practical Approach to Calculating Dose Values for Water Disinfection
UC-Davis Vegetable Research and Information Center

Water Quality Association
International trade association representing the household, commercial, industrial, and small community water treatment industry

Introduction to Oxidation-Reduction-Potential as the Standard of Postharvest Water Disinfection Monitoring
UC-Davis Vegetable Research and Information Center

Drinking Water Contaminants
Environmental Protection Agenc (EPA) - Office of Water

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

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

Storage and Handling of Toxic Materials

Preventing Chemical Foodborne Illness
University of Georgia Extension Service

Pest Control

Pests On or Near Food
Urban Entomology, UC-Riverside

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 Birds on Fruit Crops
Penn State School of Forest Resources

Controlling Birds Around Farm Buildings
Penn State School of Forest Resources

Controlling Rats
University of Nebraska

Bait Stations for Controlling Rats and Mice
University of Nebraska

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

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

HACCP

Regulations / Government programs

Juice HACCP
Updated information from FDA CFSAN

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

Your Self-Study Guide to Understanding How to Develop a HACCP Plan
A free food safety training course that satisfies the training requirement of 9 CFR 417.7 - HACCPWORKS, 1999

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

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

Books, Periodicals, and Videos

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.foodsafetymagazine.com/issues/0406/index.htm

Videos

Good Manufacturing Practices - Personal Hygiene and Practices in Food Manufacturing

Good Manufacturing Practices - Sources and Control of Contamination During Processing

Last updated September 28, 2004