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Results: 10 publication requests found. Introduction to HACCP. The Hazard Analysis and Critical Control Point (HACCP) food safety inspection program is utilized by both USDA Food Safety Inspection Service (FSIS) and FDA for many of the products they regulate. This science-based program was implemented by the USDA FSIS to enhance the food safety of meat and pou... Introduction to HACCP. The Hazard Analysis and Critical Control Point (HACCP) food safety inspection program is utilized by both USDA Food Safety Inspection Service (FSIS) and FDA for many of the products they regulate. This science-based program was implemented by the USDA FSIS to enhance the food safety of meat and pou... Introduction to HACCP. The Hazard Analysis and Critical Control Point (HACCP) food safety inspection program is utilized by both USDA Food Safety Inspection Service (FSIS) and FDA for many of the products they regulate. This science-based program was implemented by the USDA FSIS to enhance the food safety of meat and pou... The principles of HACCP. The Hazard Analysis and Critical Control Point (HACCP) food safety inspection program is utilized by both USDA Food Safety Inspection Service (FSIS) and FDA for many of the products they regulate. This science-based program was implemented by the USDA FSIS to enhance the food safety of meat and pou... Neural network model for growth of Salmonella serotypes in ground chicken subjected to temperature abuse during cold storage for application in HACCP and risk assessment With the advent of commercial software applications, it is now easy to develop neural network models for predictive microbiology applications. However, different versions of the model may be required to meet the divergent needs of model users. In the current study, the commercial software applicat... Introduction to HACCP. Introduction to HACCP Deana R. Jones, Ph.D. Egg Safety and Quality Research Unit USDA-Agricultural Research Service Russell Research Center Athens, GA Deana.Jones@ars.usda.gov HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company a... Effect of broiler carcass washing on fecal contaminant imaging The USDA Food Safety and Inspection Service has mandated that there be no fecal contaminants on poultry carcasses when the carcasses enter the chiller tank because of a risk of cross-contamination of pathogens. Since the inception of the hazard analysis and critical control point (HACCP) mandate, th... The Seven Principles of HACCP HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company and NASA. They utilized this program to enhance the safety of the food for manned space flights. The USDA-FSIS implemented the HACCP approach to food safety in the meat and poult... HACCP implementation in the production of fresh-cut produce The number of foodborne illness outbreaks linked to fresh produce has increased in the last few years. Shiga-toxigenic Escherichia coli and Salmonella have been implicated as major bacterial pathogens of concern to produce safety. Microbial contamination of produce may occur anytime during the prod... HACCP implementation in the production of fresh-cut produce The number of foodborne illness outbreaks linked to fresh produce has increased in the last few years. Shiga-toxigenic Escherichia coli and Salmonella have been implicated as major bacterial pathogens of concern to produce safety. Microbial contamination of produce may occur anytime during the prod...