HACCP links

Websites:

1. Food and Agriculture Organization;
   http://www.fao.org/
2. Codex Alimentarius
   http://www.codexalimentarius.net
3. List of standards Codex Alimentarius:
   http://www.codexalimentarius.net/web/standard_list.do?lang=en
4. Free access to European Union law:
   http://eur-lex.europa.eu/
5. Library on Food Safety of the EU:
   http://ec.europa.eu/food/food/index_en.htm
6. Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System:
   http://www.fao.org/docrep/W8088E/W8088E00.htm
7. Example modern of a modern fish plant:
   http://www.seafoodfromvietnam.com.vn/Print_Page.aspx?new=288

Manuals

1. GUIDANCE DOCUMENT: Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses. http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf
2. GUIDANCE DOCUMENT; GUIDANCE DOCUMENT: Implementation of certain provisions of Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
   http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_852-2004_en.pdf
3. GUIDANCE DOCUMENT; Implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin.
   http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_853-2004_en.pdf
4. HACCP training manual (fisheries). M. Omar, Maputo-Moçambique UNU-Fisheries Training Programme.
   http://www.unuftp.is/proj98/Maria%20Isabel-haccp4finalreport1.pdf
5. Guide to food hygiene. Food Standards Agency, UK, http://www.food.gov.uk/multimedia/pdfs/foodhygieneguide.pdf
6. Good practices for the meat industry. FAO, Rome, 2006, ISBN 92-5-105146-1 http://www.fao.org/docrep/007/y5454e/y5454e00.htm
7. A HACCP overview for line employees, M.Folk, MS and Lynn Knipe, Ph.D.
   http://www.ag.ohio-state.edu/~meatsci/BriefHACCPoverview.doc
8. Develop a Food Safety Plan (Based on HACCP principles), Food and Environmental Hygiene Department, Hong Kong
   http://www.fehd.gov.hk/safefood/food_safety_plan/industry-safe.pdf

Codex Alimentarius

1. RCP general principles of food hygiene (CAC/RCP 1-1969, Rev. 4-20031), FAO/WHO,
   http://www.codexalimentarius.net/download/standards/23/cxp_001e.pdf
2. Code of hygienic practice for meat (CAC/RCP 58-2005). FAO/WHO,
   http://www.codexalimentarius.net/download/standards/10196/CXP_058e.pdf
3. Code of practice for fish and fishery products (CAC/RCP 52-2003, Rev. 2-2005). FAO/WHO,
   http://www.codexalimentarius.net/download/standards/10273/CXP_052e.pdf

Regulations

1. (EC) No 178/2002 of 28 January 2002; laying down the general principles and requirements of food law, establishing the European Food SafetyAuthorityand laying down procedures in matters of food safety
   http://eur-lex.europa.eu/pri/en/oj/dat/2002/l_031/l_03120020201en00010024.pdf
2. (EC) No 852/2004 of 29 April 2004 on the hygiene of foodstuffs
   http://eur-lex.europa.eu/LexUriServ/site/en/oj/2004/l_226/l_22620040625en00030021.pdf

Guides to premise design

1. Australian Standard; Design, construction and fit-out of food premises. First published as AS 4674—2004. http://www.stonnington.vic.gov.au/resources/documents/Design_Construction_and_fit_out_of_Food_Premises.pdf
2. Development control plan No. 26 food premises. http://www.hurstville.nsw.gov.au/_Upload/files/Food%20Premises.pdf
3. Meat and poultry slaughter-processing-labeling-marketing the basics. R. Yancey (USDA/FSIS District Office in Des Moines) Guidelines for the construction and operation of an official red meat establishment http://www.agriculture.state.ia.us/thebasics.htm

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