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Food Processing Regulations and Resources
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USDA
HACCP (Hazard Analysis Critical Control Point) Regulations
- Regulatory Requirements a Food Plant must Meet for HACCP — 9 CFR 417
- Regulatory Requirements for Food Plant Sanitation — 9 CFR 416
HACCP resources for Meat and Poultry Plants
- Guidebook for HACCP Plans and Generic Models
- HACCP Guidance and Pathogen Reduction Materials from the USDA
- USDA Regulations and Directives
MDA — Minnesota Department of Agriculture
- SSOP and HACCP Basics — Information on meeting the requirements for Federal and State Inspections
- Fact Sheet from MDA on HACCP and SSOP Basics
FDA
- Seafood HACCP — Fish and Fishery Products Hazards and Controls Guidance (Edition 4) November 2011
- Good Manufacturing Practices 21 CFR 110
- Acidified and Low-Acid Canned Foods — Guidance for Industry: Submitting Form FDA 2541 (Food Canning Establishment Registration) and Forms FDA 2541a and FDA 2541c (Food Process Filing Forms) to FDA in Electronic or Paper Format (July 2012)
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