Links

For your convenience, we have links to resources for developing food safety systems. We are also continuously adding links as soon as we identify them and believe they will be useful. Feel free to write us if you have a link to a resource that you believe it will be useful to post.

Even though we are frequently checking the links, it is possible that the linked pages are moved and the link(s) will not work. If you click on any of these links and the web page does not open correctly, please send us an email to This email address is being protected from spambots. You need JavaScript enabled to view it. so we can update the link... don't forget to indicate wich was the webpage you were trying to reach.

All the information provided here is based on good faith and with the intention to help during the development of your food safety system. Sabal Food Safety Consulting, its affiliates or employees are, in no way, responsible for the effectiveness of your system or for the accuracy of the information on any of the links available in this entire web site.

Below is a table of contents describing how the links are organized. By clicking on the menues it will take you to the section you're interested. IF you have a Windows based computer, you can also press the "Control" key and the "F" key simultaneously to open the search box in the browser you're using. Same thing applies for Apple computers when pressing "Command" and "F" keys.

Enjoy!

 

Table of contents

  1. Guidance for the development and implementation of food safety plans
    1. Food safety system
    2. Food safety hazards
    3. Preliminary steps
    4. Food safety principles
  2. Government agencies and guidances
    1. United States of America
      1. ​Agencies related with food
      2. Law & Regulation
      3. Guidance and Information
      4. Inspections, Compliance and Enforcement
      5. Food Defense / Intentional Adulteration (IA)
      6. Labeling
      7. Recalls
      8. Registration of Food Facilities
      9. Juice Products
      10. Seafood Products
    2. ​International
      1. World Health Organization (WHO)
      2. Codex Alimentarius
      3. Food and Agriculture Organization (FAO)
      4. Transparency International
      5. European Food Safety Agency (EFSA)
    3. Canada
    4. United Kingdom
    5. France
    6. Spain
    7. Italy
    8. New Zealand
    9. Australia
    10. India
    11. Japan
    12. Russia
    13. Norway
    14. Switzerland
    15. Denmark
    16. Germany
    17. Brazil
    18. Chile
    19. Argentina
    20. China
    21. Thailand
    22. Vietnam
    23. Korea
    24. Indonesia
    25. Phillippines
    26. Morocco
  3. Global Food Safety Initiative's benchmarked standards and other voluntary guidances
    1. Global Food Safety Initiative
    2. Safe Quality Foods (SQF)
    3. British Retail Consortium (BRC)
    4. International Featured Standards (IFS)
    5. Food Safety Systems Certification (FSSC 22000)
    6. Global GAP
    7. Marine Stewardship Council (MSC)
    8. Kosher
    9. Halal
    10. Gluten-free
    11. Genetically Modified, Genetically Modified Organism or Genetically Engineered
 
 
 
 

1.- Guidance for the development and implementation of food safety plans

Under this menu we are organizing links to support the development and implementation of food safety systems.This menu is organized in sub-menues based on the most simple structure of a food safety system.

1.1.- Food Safety System

A food safety system is a group of programs, procedures, plans, etc. that have the purpose or intention of controling food safety hazards, by using Good Manufacturing Practices or by using the HACCP methodology.
 
FDA's Food Safety Plan Builder
The Food Safety Plan Builder is a tool designed to assist owners/operators of food facilities with the development of food safety plans that are specific to their facilities and meet the requirements of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (21 CFR Part 117).
 
National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
HACCP Principles and Applications Guidelines
 
Seafood HACCP Alliance Course - Sanitation Control Procedures for Processing Fish and Fishery Products (SGR-119)
This book contains guidance and information on how to develop procedures to cover the eight basic areas of the GMP requirements for sanitation in food processing facilities.
 
Canadian Food Inspection Agency - A Draft Step-by-Step Guide for Domestic Food Businesses and Exporters: Preparing a Preventive Control Plan
The information in this draft guide is based on requirements set out in the proposed Safe Food for Canadians Regulations (SFCR). It is important to note that the SFCR is not applicable at this time. The information is intended to help regulated parties understand the requirements they would need to comply with once the SFCR comes into force. The proposed requirements are subject to change as the regulatory process on the SFCR advances through its various stages. In the interim, current laws applicable to your food and business continue to apply.
 
Writing procedures
 
 

1.2.- Food Safety Hazards

Food safety hazards are those that will cause illness or injury in the absence of control.
 
What is "control"? As defined in the Codex Alimentarius, it has to meaning as verb and noun:
Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.
Control (noun): The state wherein correct procedures are being followed and criteria are being met.
 
 
OSHA Occupational Chemical Database
 
US Phamacopeial Convention / Food Fraud Database
 
ChemPortal
The Global Portal to Information on Chemical Substances
 
Food Packaging Material - Substances of Concern
Substitute it Now List
 
State of California - Proposition 65 in Plain Language
Proposition 65 requires businesses to notify Californians about significant amounts of chemicals in the products they purchase, in their homes or workplaces, or that are released into the environment.
 
State of California - Proposition 65
In 1986, California voters approved an initiative to address their growing concerns about exposure to toxic chemicals. That initiative became the Safe Drinking Water and Toxic Enforcement Act of 1986, better known by its original name of Proposition 65. Proposition 65 requires the State to publish a list of chemicals known to cause cancer or birth defects or other reproductive harm. This list, which must be updated at least once a year, has grown to include approximately 800 chemicals since it was first published in 1987.
 
Food Packaging Material / List of Potential Endocrine Disruptors
 
International Association for Food Protection (IAFP)
Downloadable Allergen Icons
 
STOP Foodborne Illness
Long-term consequences of food hazards
 
World Health Organization (WHO)
Health Aspects of Plumbing
Published in 2006 by the World Health Organization and the World Plumbing Council. A description of the processes involved in the design, installation and maintenance of effective plumbing systems and consideration of the microbial, chemical, physical and financial concerns associated with plumbing.
 
Water Sanitation Hygiene
Rapid assessment of drinking-water quality: A handbook for implementation
 
Quantitative Microbial Risk Assessment
The World Health Organization’s (WHO) water quality guidelines recommend a preventive, risk-based approach to water quality management from source to exposure for the management of microbial hazards.
 
CFSAN Adverse Event Reporting System (CAERS)
The CFSAN Adverse Event Reporting System (CAERS) is a database that contains information on adverse event and product complaint reports submitted to FDA for foods, dietary supplements, and cosmetics. The database is designed to support CFSAN's safety surveillance program.
 
Acrylamide Infonet - Operated by the Joint Institute for Food Safety and Applied Nutrition
This network functions as a global resource and inventory of ongoing research on acrylamide in food. It includes formal research, surveillance/monitoring and industry investigations, etc. Any interested party may submit information, and it is hoped that government agencies, research institutions, industry and others will share information via the network.
 
BfR Recommendations on Food Contact Materials
The BfR Recommendations on Food Contact Materials  are not legal norms. They do, however, represent the current state of the scientific and technical knowledge for the conditions under which consumer goods made of high polymer substances such as silicones, paper, and rubber meet the requirements of German Food and Feed Code.
Database BfR Recommendations on Food Contact Materials
 
ifp - Institut für Produktqualität
ifp is an independent and neutral laboratory and competence centre for modern food, feed and pharma analytics.
 
Codex Alimentarius Commission - General Guidelines on Sampling CAC/GL 50-2004
Codex Methods of Sampling are designed to ensure that fair and valid sampling procedures are used when food is being tested for compliance with a particular Codex commodity standard. The sampling methods are intended for use as international methods designed to avoid or remove difficulties which may be created by diverging legal, administrative and technical approaches to sampling and by diverging interpretation of results of analysis in relation to lots or consignments of foods, in the light of the relevant provision(s) of the applicable Codex standard.
 
FDA - Supporting Document for Guidance Levels for Radionuclides in Domestic and Imported Foods
FDA has adopted guidance levels for radionuclide activity concentration established in the 1998 FDA document in a Compliance Policy Guide (CPG) entitled "Guidance Levels for Radionuclides in Domestic and Imported Foods." FDA uses guidance levels for radionuclide activity concentration in food to help determine whether domestic food in interstate commerce or food offered for import into the United States presents a safety concern. The purpose of this supporting document is to present information taken from the 1998 FDA document that explains the basis for the guidance levels in the CPG
 
Allergens
Allergen Bureau - Voluntary Incidental Trace Allergen Labelling (VITAL)
Is a standardised allergen risk assessment process for food industry.
 
Allergen Bureau - Food Industry Guide to the Voluntary Incidental Trace Allergen Labelling (VITAL) Program
has been developed to provide a risk based methodology for food producers to use in assessing the impact of allergen cross contact and provide appropriate precautionary allergen labelling. Application of this approach aims to avoid indiscriminate use of precautionary labelling and thereby preserve its value as a risk management tool. It will therefore contribute to minimising risk while communicating effectively to allergic consumers.
 
250K - An Allergy Awareness Project
Information about allergens for teens and their parents
 

1.3.- Preliminary Steps

These steps are the ones that will allow you to focus on the hazards applicable to your products. These steps will "set a fence" around what will be covered under the HACCP Program. Having trained personnel (HACCP Team) is critical for the effectiveness of the program. Your can also search for more information about this topic by reading the guidance in the NACMCF or the Codex HACCP Guidelines, both links available in this page.
 
University of Florida
Hazard Analysis and Critical Control Points (HACCP) - Getting Started, Preliminary Steps
 

1.4.- Food Safety Principles

This section contains links to information on the food safety principles based on the HACCP methodology. There are seven food safety principles:
1) Hazard analysis.
2) Identification of steps where "high risk" hazards will be controlled.
3) Determine criteria, parameters or values to define when a hazard is under control.
4) Establish monitoring procedures.
5) Develop activities to fix deviations and prevent their reoccurrence.
6) Develop procedures to verify the monitoring procedures were follow as written and the criteria defined in step 3 was within limits.
7) Establish a system to maintain records used for recording the results of all previous activities.
 
Hazard Analysis and Risk-Based Preventive Controls for Human Food
Guidance for Industry (August 2016 Draft Document)
 
HACCP Methodology
 
Validation
 
Hazards and risk assessment
 
 
 
 
 

2.- Government Agencies and other Guidances

We are grouping here links to sources of information from goverment and international guidances.
 
 
Gateway to federal food safety information (USA).
 
Facebook page of the federal food safety information
 
United States Food and Drug Administration (FDA)
The FDA is a scientific regulatory agency responsible for the safety of the nation's domestically produced and imported foods, cosmetics, drugs, biologics, medical devices, and radiological products.
 
FDA Center for Food Safety and Applied Nutrition (CFSAN)
CFSAN, in conjunction with the Agency's field staff, is responsible for promoting and protecting the public's health by ensuring that the nation's food supply is safe, sanitary, wholesome, and honestly labeled, and that cosmetic products are safe and properly labeled.
 
United States Department of Agriculture (USDA)
The US Department of Agriculture provides leadership on food, agriculture, natural resources, rural development, nutrition, and related issues based on public policy, the best available science, and effective management. The USDA is made up of 29 agencies and offices with nearly 100,000 employees who serve the American people at more than 4,500 locations across the country and abroad. USDA is involved in managing changes as related to many areas of food processing and food distribution. From the inspection of domestic product, imports, and exports; conducting risk assessments; and educating the public about the importance of food safety.
 
USDA Food Safety Inspection Service (FSIS)
USDA's Food Safety and Inspection Service (FSIS) ensures that our nation's meat, poultry and processed egg supply is wholesome, safe and properly labeled. Through prevention-based policies and practices USDA is meeting the foodborne challenges of the 21st century head on and using science to craft the best ways forward.
 
Food Protection and Defense Institute - FoodSHIELD
Collaboration among federal regulatory agencies on food protection and defense.
 
National Center for Biotechnology Information (US) - Educational Resources
NCBI creates a variety of educational products including courses, workshops, webinars, training materials and documentation. NCBI educational events are free and open to everyone. All NCBI educational materials are available for anyone to re-use and distribute.
 
U.S. Department of Health and Human Services, National Institute of Health - National Institute of Allergy and Infectious Diseases (NIAID)
NIAID conducts and supports basic and applied research to better understand, treat, and ultimately prevent infectious, immunologic, and allergic diseases. 
 
US Department of Labor
Occupational Health and Safety Administration
 
Environmental Protection Agency
EPA was established on December 2, 1970 to consolidate in one agency a variety of federal research, monitoring, standard-setting and enforcement activities to ensure environmental protection. Since its inception, EPA has been working for a cleaner, healthier environment for the American people.
 
 
 
United States Code (USC)
The United States Code is a consolidation and codification by subject matter of the general and permanent laws of the United States. It is prepared by the Office of the Law Revision Counsel of the United States House of Representatives.
 
Code of Federal Regulations (CFR) (Electronic) - Title 21 - Food and Drugs
Current USA regulations for food and drugs.
 
FDA - Food Current Good Manufacturing Practices (cGMP) - "A focus on food safety" (This is the last revision to the regulation)
 
21 CFR 110 Good Manufacturing Practices (GMP)
(This regulation will be replaced by 21 CFR 117, Subpart B progressively between 9/18/2016 and 9/18/2018 depending on the annual sales and number of employees working at each facility)
 
 
 
21 CFR 165.110 Subpart B—Requirements for Specific Standardized Beverages
Bottled Water regulation
 
21 CFR 129 Processing and Bottling of Bottled Drinking Water
Requirements for the bottling of drinking water
 
EPA - Subchapter XII—Safety of Public Water Systems
 
21 CFR 225 - Current Good Manufacturing Practice for Medicated Feed
The provisions of this part set forth the criteria for determining whether the manufacture of a medicated feed is in compliance with current good manufacturing practice. These regulations shall apply to all types of facilities and equipment used in the production of medicated feeds, and they shall also govern those instances in which failure to adhere to the regulations has caused nonmedicated feeds that are manufactured, processed, packed, or held to be adulterated
 
21 CFR 1250 - Interstate Conveyance Sanitation
 
Reportable Food Registry - The Safety Reporting Portal
The Safety Reporting Portal (SRP) streamlines the process of reporting product safety issues to the Food & Drug Administration (FDA) and the National Institutes of Health (NIH). Whatever your role, (manufacturer, health care professional, researcher, public health official, or concerned citizen), when you submit a safety report through this Portal, you make a vital contribution to the safety of America's food supply, medicines, and other products that touch us all.
 
Environmental Protection Agency (EPA) - Agriculture: Laws and Regulations that Apply to Your Agricultural Operation by Farm Activity
This is a general description of EPA’s requirements, and should only be used as a guide. Since rules and regulations may change, use this information as a starting place to determine which regulations apply to your agricultural operation.
 
 
 
Illinois Institute of Technology
Food Safety Preventive Controls Alliance - Preventive Controls for Human Food
Developers of the training materials and control over the training sessions of the FSMA requirements.
 
 
FSPCA - Preventive Controls for Human Food, Participant Manual (PDF)
 
Forms suggested for use during the development and implementation of a food safety plan.
 
Contact to get help on the impementation of a food safety system based on the Law and regulations.
 
Cornell University / College of Agriculture and Life Sciences
Produce Safety Alliance - Produce Safety Rule
 
Cornell University / College of Agriculture and Life Sciences
National Good Agricultural Practices Program
 
Cornell University - Good Agricultural Practices
How to Write a Standard Operating Procedure (SOP)
 
 
Other
FDA - How to start a food business
If you are thinking about opening a food business, there are many regulatory requirements that you will need to meet. Some of these requirements apply to all food businesses, and some are specific to the particular food product. 
This information provides a cursory overview of regulatory requirements that relate to starting a food business. In addition to the Food and Drug Administration's (FDA's) requirements, your food business will be subject to other federal, state, and local requirements. These will vary depending on the your product and the type of facility you operate. If you are planning to operate a food business, you may want to discuss your specific product and facility with the FDA District Office and the state, local regulatory agencies that have jurisdiction and/or a Consultant with knowledge and experience in food.
 
FDA - General Navigation Guide for Manufacturers of FDA-Regulated Products
The general navigation guide is provided in the event it may be helpful to companies wondering if their planned activities would be subject to regulation by FDA. The information is a simplified flow chart intended to provide companies a start in contacting a relevant FDA office with questions.
 
FDA - Manufactured Food Regulatory Program Standards (MFRPS)
Best practices of a regulatory system.
 
FDA - Food Compliance Programs (CFSAN)
 
FDA - Guidance Documents Search
The official FDA Guidance Documents and other regulatory guidance search. This feature is provided to give a convenient way to search for all FDA guidance documents from a single location.
 
FDA - Accredited Third-Party Certification Program
Accredited Third-Party Certification is a voluntary program in which FDA recognizes “accreditation bodies” that will have the responsibility of accrediting third-party “certification bodies.” The certification bodies will conduct food safety audits and issue certifications of foreign food facilities.
 
FDA - Supplier Evaluation Resources
FSMA rules require that importers and facilities perform certain risk-based activities to verify that their suppliers are meeting applicable U.S. food safety standards. Under these rules, you must evaluate, among other things, the applicable FDA food safety regulations and information relevant to the supplier's compliance with those regulations, including whether the supplier is the subject of an FDA warning letter, import alert, or other FDA compliance action related to food safety, and document the evaluation. This link is a list of publically available resources that can be used to meet the requirement set out in these regulations as well as information on their use
 
FDA - Compendium of Analytical Laboratory Methods for Food and Feed Safety
The intent of this Compendium is to provide access to FDA regulatory methods currently being used for food and feed safety programs, including a searchable archive of validated methods and links to other on-line manuals/compendia of methods.
 
FDA - Human Food By-Products For Use As Animal Food
This guidance contains information for these facilities to determine what requirements to follow for their human food by-products for use as animal food.
 
FDA - Inspection Guides
These documents are reference material for investigators and other FDA personnel. The documents do not bind FDA and do not confer any rights, privileges, benefits or immunities for or on any person(s). An alternative approach may be used if such an approach satisfies the applicable statutes, regulations or both.
FDA - Inspection Guides - Allergy Inspection Guide
FDA - Inspection Guides - Computerized Systems in Food Processing Industry
 
Operational since September 9th, 2015. Contact to get help on the interpretation of the LAw and regulations.
 
Information on training of food industry on the new regulation (2015) for preventing food safety hazards..
 
FDA - FSMA Foreign Supplier Verification Program (FSVP)
-Recognition of Acceptable Unique Facility Identifier (UFI) for the Foreign Supplier Verification Programs Regulation: Guidance for Industry
This guidance specifies FDA’s current thinking on what unique facility identifier (UFI) FDA recognizes as acceptable for purposes of the Foreign Supplier Verification Programs (FSVP) regulation
-Guidance for Industry: Compliance with Providing an Acceptable Unique Facility Identifier for the Foreign Supplier Verification Programs Regulation
This guidance provides information on how you may comply with FDA’s requirement to identify yourself as the importer of a food at entry into the United States under the Foreign Supplier Verification Programs (FSVP) regulation. This guidance also provides information on what to do if you are unable to obtain a Dun & Bradstreet (D&B) Data Universal Numbering System (DUNS) number in time for applicable FSVP compliance date.
 
FDA - Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance
This guidance is intended for those persons (“you”) who are subject to our regulation, in 21 CFR part 117 (part 117), entitled “Current Good Manufacturing Practice, Hazard Analysis, and Risk- Based Preventive Controls for Human Food” and who manufacture, process, pack, or hold ready-to-eat (RTE) foods
 
USDA - FSIS Compliance Guideline: Controlling Listeria monocytogenes in Post-lethality Exposed Ready-To-Eat Meat and Poultry Products
This compliance guideline provides specific recommendations that official establishments producing post-lethality exposed ready-to-eat (RTE) meat and poultry product may follow to meet the requirements of 9 CFR part 430, the Listeria Rule. It also provides information on sanitation, testing for Listeria monocytogenes (Lm), and prevention of cross contamination of post-lethality exposed, RTE meat and poultry products.
 
USDA - Food Safety Inspection Service (FSIS) - Appendix A: Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products
 
USDA - Food Safety Inspection Service (FSIS) - Appendix B: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization)
 
USDA - Food Composition Databases
search the database by food item, food group, or manufacturer's name to find the nutrient information for your food items. You can also generate lists of foods sorted by nutrient content.
 
Environmental Protection Agency (EPA), Pesticide Chemical Search Database
 
Environmental Protection Agency (EPA), ChemView database: get information on chemical health and safety data
 
Environmental Protection Agency (EPA) - Safe Drinking Water Act (SDWA)
 
EPA - Selected EPA-registered Disinfectants
The following lists of antimicrobial products registered by the EPA are effective against common pathogens, as indicated in the list titles. EPA-registered antimicrobial products may not make efficacy claims against these pathogens unless the agency has reviewed data to support the claim and approved the claim on the label. 
 
Centers for Disease Control and Prevention - Food Safety
 
Centers for Disease Control and Prevention - Health & Outbreaks
 
Centers for Disease Control and Prevention - Foodborne Outbreak Tracking and Reporting
 
Centers for Disease Control and Prevention - Estimates of Foodborne Illness in the United States
 
Centers for Disease Control and Prevention - Morbidity and Mortality Weekly Report
 
Centers for Disease Control and Prevention - National Center for Health Statistics
 
Centers for Disease Control and Prevention - Foodborne Germs and Illness
 
Centers for Disease Control and Prevention - A-Z Index of Foodborne Illness
 
Centers for Disease Control and Prevention - Foodborne Diseases Active Surveillance Network
 
Centers for Disease Control and Prevention - Foodborne Outbreaks
 
Centers for Disease Control and Prevention - Radiation Emergencies
 
Centers for Disease Control and Prevention - Foodborne Outbreak Online Database (FOOD)
 
Centers for Disease Control and Prevention - CDC Learning Connection (Public health training)
 
National Oceanic and Atmospheric Administration (NOAA), Seafood Inspection Program, U.S. Standards for Grades of Fishery Products
The National Oceanic and Atmospheric Administration (NOAA) oversees fisheries management in the United States.  Under authority in the 1946 Agricultural Marketing Act, the NOAA Seafood Inspection Program provides inspection services for fish, shellfish, and fishery products to the industry. The NOAA Seafood Inspection Program is often referred to as the U.S. Department of Commerce (USDC) Seafood Inspection Program and uses marks and documents bearing the USDC moniker. 
 
The National List of Allowed and Prohibited Substances
 
NSF White BookTM - NonFood Compounds Listing Directory
 
FDA Food Code
The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy. Updated every four years.
 
Foodborne Illness Outbreak Database
Private database sopnsored by Law offices of Marler-Clark. This database provides summaries of significant food and water related outbreaks occurring since 1984 caused by E. coli, Salmonella, Hepatitis A, Campylobacter and other pathogens. The Centers for Disease Control and Prevention (CDC) defines an outbreak as “two or more ill persons linked to a common source” and this serves as the basis of outbreakdatabase.com. a searchable database of illness outbreaks caused by one or more of the following:
1) consumption of contaminated foods or beverages,
2) exposure to animals,
3) exposure to contaminated recreational water,
4) person-to-person contact with someone whose illness initiated from animal exposure or consumption of contaminated foods and beverages.
 
Center for Science in the Public Interest (CSPI)
The Center for Science in the Public Interest has been providing advice and advocacy toward a healthier food system since its founding in 1971.
 
US Department of Justice, Civil Division, Consumer Protection Branch, Food and Dietary Supplements
 
Offices of the US Attorneys, US Attorneys, Justice 101, Legal Terms Glossary
 
Office of the Law Revision Counsel, United States Code
 
FDA Regulates the Safety of Bottled Water Beverages Including Flavored Water and Nutrient-Added Water Beverages
 
FDA - Bottled Water/Carbonated Soft Drinks
Guidance Documents & Regulatory Information
 
Guidance for Industry: Bottled Water
Total Coliform and E. coli; Small Entity Compliance Guide
 
FDA Regulates the Safety of Packaged Ice
packaged ice must be produced according to FDA’s regulation for Current Good Manufacturing Practices in Manufacturing, Packing, or Holding Human Food. This means that ice manufacturers must produce, hold, and transport ice in clean and sanitary conditions, monitor the cleanliness and hygiene of employees, use properly cleaned and maintained equipment, and use water that is safe and sanitary.
 
FDA - Overview of Food Ingredients
Additives & Colors
 
US Department of Labor
Occupational Health and Safety Administration
Permissible Exposure Limits
To provide employers, workers, and other interested parties with a list of alternate occupational exposure limits that may serve to better protect workers, OSHA has annotated the existing Z-Tables with other selected occupational exposure limits. OSHA has chosen to present a side-by-side table with the Cal/OSHA PELs, the NIOSH Recommended Exposure Limits (RELs) and the ACGIH® TLVs®s. The tables list air concentration limits, but do not include notations for skin absorption or sensitization.
Permissible Exposure Limits - OSHA Annotated Table Z-1
Permissible Exposure Limits - OSHA Annotated Table Z-2
Permissible Exposure Limits - OSHA Annotated Table Z-2
 
USDA - HACCP-Based Standard Operating Procedures (SOPs)
The National Food Service Management Institute (NFSMI) has developed HACCP-based SOPs in conjunction with USDA and FDA. Although the NFSMI SOPs include HACCP-based principles, you should remember that SOPs are only one component of an overall food safety program. These SOPs are available in both Microsoft Word® format (.doc) and Adobe® Acrobat® Portable Document Format (.pdf) and are listed below. Clicking on an SOP will open it in a new window. The full HACCP-Based Standard Operating Procedures document may also be downloaded in its entirety either as a Word document or as a PDF file. Please note that the complete document is extremely large and may take several minutes to download depending on your connection speed.
 
USDA - Food Product Dating
"Best if Used By" is a type of date you might find on a meat, poultry, or egg product label. Are dates required on these food products? Does it mean the product will be unsafe to use after that date? Here is some background information answering these and other questions about product dating.
 
 
 
 
FDA Inspections, Compliance, Enforcement, and Criminal Investigations
 
FDA - Inspections Database
 
FDA - Inspections Observations
 
FDA - Criminal Investigations Case Activity
 
FDA - ORA FOIA Electronic Reading Room
 
FDA - Investigations Operations Manual - Inspections Procedures (Instructions for FDA inspectors)
 
FDA's Inspection Classification Database (Searchable FDA's inspections, domestic and worldwide)
 
FDAs Enforcement Reports
 
FDA - Office of Regulatory Affairs (ORA) - ORA District and Headquarters Recall Coordinators
 
FDA - Inventory of Effective Food Contact Substance (FCS) Notifications
 
FDA - Indirect Additives used in Food Contact Surfaces (FCS)
 
FDA - Defect Level Handbook
 
FDA - Guidance for Industry: Action Levels for Poisonous or Deleterious Substances in Human Food and Animal Feed
 
FDA - Compliance Policy Guides - Chapter 5 - Foods, Colors and Cosmetics
 
FDA Compliance Policy Guide (CPG) Sec. 555.425 Foods, Adulteration Involving hard or sharp foreign objects
 
FDA - Compliance Policy Guides - Chapter 6 - Veterinary Medicine / Subchapter 660 - Animal Feed
 
FDA - Bacteriological Analytical Manual (BAM)
 
FDA - Pesticide Analytical Manual Volume I (PAM) 3rd Edition
 
FDA - Elemental Analysis Manual (EAM) for Food and Related Products
 
FDA - Macroanalytical Procedures Manual (MPM) (Analysis of Defect Action Levels)
 
FDA - Reportable Food Registry
The Reportable Food Registry (RFR or the Registry) is an electronic portal for Industry to report when there is reasonable probability that an article of food will cause serious adverse health consequences.
 
FDA - Everything Added to Food in the US (EAFUS)
Administrative, chemical and toxicological information on over 2000 substances directly added to food.
 
FDA - Investigations Operations Manual (IOM)
The Investigations Operations Manual (IOM) is the primary policy guide for FDA employees who perform field investigational activities in support of the agency's public health mission. Accordingly, it directs the conduct of all fundamental field investigational activities. Adherence to this manual is paramount to assure quality, consistency, and efficiency in field operations
 
FDA - Investigations Operations Manual - Chapter 5 - Establishment Inspections
Policies and procedures to perform pplants/establishment inspections
 
FDA - Inspection Guides
These documents are reference material for investigators and other FDA personnel. The documents do not bind FDA and do not confer any rights, privileges, benefits or immunities for or on any person(s). An alternative approach may be used if such an approach satisfies the applicable statutes, regulations or both.
 
 
 
FDA - Food Defense
 
FDA - Food Defense Mitigation Strategies Database
Mitigation strategies for already identified vulnerabilities to intentional adulteration of food.
 
FDA - Mitigation Strategies to Protect Food Against Intentional Adulteration / Small Entity Compliance
This guide was developed to inform domestic and foreign food facilities about the IA rule and how to comply with it. It contains important information that may affect your firm.
 
Department of Defense
Level I Antiterrorism Awareness Training
 
 
Drinking Water Security and Safety
Sec. 401. Terrorist and Other Intentional Acts.
 
 
 
 
FDA Food Labeling
 
FDA Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282 Title II) (FALCPA)
 
FDA Food Allergen Labeling and Consumer Protection Act of 2004 - Questions and Answers
 
Guidance for Industry: A Food Labeling Guide (6. Ingredient Lists)
The ingredient list on a food label is the listing of each ingredient in descending order of predominance.
 
FDA - Changes to the Nutrition Facts Label
On May 20, 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. The new label will make it easier for consumers to make better informed food choices. FDA published the final rules in the Federal Register on May 27, 2016.
 
 
 
 
FDA - Recalls, Outbreaks and Recall Procedures Compliance Manual
 
FDA - Recalls, Market Withdrawals & Safety Alerts
 
FDA 101: Product Recalls
 
21 CFR 7 - Subpart C—Recalls (Including Product Corrections)—Guidance on Policy, Procedures, and Industry Responsibilities
 
FDA - Archive for Recalls, Market Withdrawals & Safety Alerts
 
FDA - Regulatory Procedures Manual / Recall Procedures
 
 
 
 
 
 
FDA - Registration of food facilities
Access to webpage for registering facilities in the United States of America and overseas.
 
 
 
 
FDA Juice HACCP
 
FDA - Final Guidance Document
Standardized Training Curriculum for Application of HACCP Principles to Juice Processing
The purpose of this guidance is to advise juice processors of FDA's view that the 1st Edition of the Juice HACCP Training Curriculum of the Juice HACCP Alliance (the standardized curriculum) is adequate for use in training individuals to meet the requirements of the juice HACCP regulation in 21 CFR 120.13.
 
 
 
 
FDA Seafood HACCP
 
Florida Sea Grant
Seafood Quality and Safety - Seafood HACCP Training Materials
 
Online Seafood HACCP Alliance Training - Segment 1
 
Seafood List Search (FDA Acceptable Market Name)
 
FDA's Fish and Fishery Products Hazards and Controls Guidance (SGR 129)
 
FDA-Guidance for Industry: HACCP Regulation for Fish and Fishery Products; Questions and Answers for Guidance to Facilitate the Implementation of a HACCP System in Seafood Processing
 
Association of Food and Drug Officials
Seafood HACCP Alliance
 
Oregon State University
Seafood Network Information Center
 
FDA - Seafood Videos
FDA is responsible for ensuring that the nation’s seafood supply, both domestic and imported, is safe, sanitary, wholesome, and honestly labeled. This page provides access to content about seafood, including fish and shellfish, from across the Food section of FDA.gov.  Grouped according to target audiences, these links include access to up-to-date consumer information and advice, guidance documents, regulation, and science and research content.
 
 
International
 
International Maximum Residue Level Database (Approved chemicals and limits)
This database contains maximum acceptable levels of pesticides and veterinary drugs in food and agricultural products in the United States, as well as 70 other countries, the European Union and the Codex Alimentarius Commission.
 
 
WHO - Data & Statistics
 
WHO - Food Safety
 
World Health Organization (WHO) Food Safety Links
 
WHO - Media centre - Fact sheets
 
 
 
Codex Alimentarius Commission - List of Standards
 
Codex Alimentarius - HACCP
Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application
 
Transparency International - Corruption Perceptions Index (Search for CPI in the home page)
 
 
European Food Safety Authority (EFSA)
General principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
 
Europe’s Food Safety Agencies
 
European Food Safety Authority - Publications
 
Safety and healthy work environment training videos (Multicultural)
 
European Chemical Agency (ECHA) / Registered Substances
 
European Commission / Food and Feed Safety Alerts (Recalls)
Rapid Alert System for Food and Feed (RASFF)
 
Access to European Union Law (EUR-Lex)
The European Union (EU) has its own legal system, whose main rules and principles are laid down in the founding Treaties. The EU can adopt legislative acts, which member countries must comply with and apply.
 
Official Journal of the European Union
The Official Journal of the European Union (OJ) is the main source of EUR-Lex content. It is published every day from Tuesday to Saturday in the official 24 EU languages.
 
 
CFIA - A Step by Step Guide for Preparing a Preventive Control Plan
Developing, implementing and maintaining an effective preventive food safety control system depends on knowledgeable and experienced management and employees working together to identify hazards and control measures.
 
 
Centre for the Protection of National Infrastructure - Food Defense
 
 
 
Ministerio de Sanidad, Servicios Sociales e Igualdad
Propuesta y ejecución de la política del Gobierno en materia de salud, de planificación y asistencia sanitaria y de consumo, así como el ejercicio de las competencias de la Administración General del Estado para asegurar a los ciudadanos el derecho a la protección de la salud.
 
Agencia Española de Seguridad Alimentaria y Nutricion - Etiquetado (Labeling)
 
 
 
Federal Register of Regulation
Australian Competition and Consumer Commission - Country of Origin Labeling
Australian Government - "See what you're getting" (Labeling)
Australian Government - Country of origin food labelling
Food Safety Standards
 
 
 
Russia’s Food Safety
 
Dutch National Institute for Public Health and the Environment
 
Switzerland’s Federal Office of Public Health
 
Danish’s Ministry of Food, Agriculture and Fisheries
 
 
Germany - The Federal Institute for Risk Assessment (BfR)
The Institute was set up in November 2002 to strengthen consumer health protection. It is the scientific agency of the Federal Republic of Germany which is responsible for preparing expert reports and opinions on food and feed safety as well as on the safety of substances and products. In this context, the Institute plays an important role in improving consumer protection and food safety.
 
 
Chile's Ministerio de Salud
 
Argentina's Ministerio de Salud
 
China’s Food and Drug Administration
 
Thailand’s Food and Drug Administration
 
Vietnam’s Department of Food and Safety
 
Vietnam's Ordinance on Hygiene and Safety of Foodstuff
 
Vietnam's Department of Justice, Food Law
 
Korea’s Ministry of Food and Drug Safety
 
Indonesia’s National Agency of Food and Drug Control
 
Indonesia's Food Products e-Registration Web Site
 
Philippines’ Department of Health
 
Morocco's Office National de Securite Sanitaire des Produits Alimentaires
 
 
 
The Global Food Safety Initiative (GFSI) is an industry-driven initiative providing thought leadership and guidance on food safety management systems necessary for safety along the supply chain.
 
Food safety standards benchmarked against GFSI are recognized internationally. Here you'll find links to those Standards. Also, we'll try to organize links to other voluntary guidances like Kosher, Halal, Gluten-Free, etc.
 
The Global Food Safety Initiative (GFSI) is an industry-driven initiative providing thought leadership and guidance on food safety management systems necessary for safety along the supply chain.
 
 
SQF Certified Suppliers Database
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BRC Directory of Certified Suppliers
 
 
 
FSSC 22000 Certificate Directory
 
 
 
MSC Find a Supplier database
 
Kosher
Kashrut is the body of Jewish law dealing with what foods we can and cannot eat and how those foods must be prepared and eaten. The word "kosher" can also be used, and often is used, to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use.
 
Halal
Muslims are permitted to eat “halal” – in other words, foods that are “good” as defined in the Qu’ran. There is little that isn’t permitted, and Muslims can enjoy many foods that are nourishing, wholesome, and tasty. Muslims can eat anything that is not specifically prohibited, or “haram.” This is in the interests of cleanliness and health, and also out of obedience to God.
 
Gluten-Free
Celiac disease is a serious genetic autoimmune disorder where the ingestion of gluten leads to damage in the small intestine.  It is estimated to affect 1 in 100 people worldwide. When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body. The only treatment currently for celiac disease is a strict, gluten-free diet.
 
Genetically Modified (GM), Genetically Modified Organism (GMO) or Genetically Engineered
Genetically modified organisms (GMOs) can be defined as organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. GM foods are developed and marketed because there is some perceived advantage either to the producer or consumer of these foods.
 
FDA - Food from Genetically Engineered Plants
 
World Health Organization
Food Safety
 
Non-GMO Project
 
MIT Technology Review
Why We Will Need Genetically Modified Foods