Content

Industry Guidelines

REGULATORY INFORMATION

Who Will Regulate My Food Business? (PDF)
A listing of businesses and the corresponding regulatory agencies’ rules for specific food products. Developed by N.C. State University.

Electronic Code of Federal Regulations
Federal directory of safety codes and regulations pertaining to food for human consumption.

Federal Regulation of the Food Industry
University of Florida’s explanation of how to decode federal regulations of the food industry and how such regulations are developed.

Sanitation and Transportation Guidance
The Sanitary Food Transportation Act of 2005 requires that FDA prescribe sanitary transportation practices to ensure that food (including animal feed) transported by motor vehicle or rail is not transported under conditions that may adulterate the food. This guidance provides information concerning the transportation of food.

The Produce Traceability Initiative
The Produce Traceability Initiative (PTI), sponsored by the Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association, is designed to help the industry maximize the effectiveness of current traceback procedures, while developing a standardized industry approach to enhance the speed and efficiency of traceability systems for the future.

GOOD MANUFACTURING PRACTICES (GMPs) AND HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

HACCP Principles (PDF)
N.C. State University publication explaining HACCP and its basic principles. HACCP is a tool that can be useful in the prevention of food safety hazards.

Application of HACCP Concepts in Mycotoxin (PDF)
The application manual of the HACCP system regarding Mycotoxin prevention and control.

Developing a HACCP Plan (Spanish – PDF)
Hazard Analysis and Critical Control Point (HACCP) techniques are becoming the accepted norm for controlling the safety of foods. Each operation should have its own written plan to incorporate HACCP principles in the operation. This material is assembled to provide some generic guidance in developing a HACCP plan.

Ensuring Safe Food – A HACCP-based Plan for Ensuring Food Safety in Retail Establishments
Simple and logical approach for the introduction of a HACCP-based food safety training program for employees at retail establishments.

Good Manufacturing Practices in Manufacturing, Packing or Holding of Human Foods (PDF)
Handout on regulations and recommendations of GMPs on processing of foods, including a pre-quiz.

10-Point Checklist for Transportation (PDF)
This checklist provides guidance in looking at preloading and loading conditions prior to transporting produce.

 Guidance for Industry: Evaluating the safety of flood affected food crops for human consumption
This document sets forth information on; flooding vs. pooled water (after rainfalls), safety of food crops when floodwaters contacted the edible portions of the crops (surface & underground crops, crops with a hard outer skin or shell, and grains, nuts, corns, etc),   safety of food crops when flood waters did NOT contact the edible portions of the crops, and assessment of Flood-affected Fields before Replanting, possible testing needed, and while crops are not in the field, as well as additional Controls to Avoid Cross-contamination after Flooding