Announcing a new FDA/NCIMS HACCP Audit Training Course
to be held at the Westin Crown Center in Kansas City, Missouri starting
Tuesday, January 27 and running through Friday, January 30, 2009.
Information about the course, including the course
form are available for downloading by clicking on the links
for each above. This FDA and NCIMS-sponsored training is open to
all interested individuals including state and FDA dairy regulators
and the Grade "A" dairy industry. Please see the course
announcement for all registration information and other details
including contact information.
Hazards and Controls Guide for Dairy Foods HACCP is available
for downloading in Microsoft Word. This is Version 1.1, dated
June 16, 2006 revised October 2007.
Voluntary HACCP Program Questions and Answers, M-I-07-4,
March 21, 2007
Dairy HACCP Overview, Powerpoint Presentation, Revised December 2012
Inspection vs. HACCP Audit Comparison Table, October
HACCP Transition Checklist, November 2007 - This checklist is
recommended by the NCIMS HACCP Committee as a tool to help guide
the industry and states during the transition of key personnel.
This tool is designed for those with limited knowledge on HACCP
and its principles and should be started by management prior to
the departure of the Plant HACCP Coordinator.
HACCP Implementation Committee contact list, January 2012
To access the Dairy Grade A Voluntary HACCP Web page on the FDA website:http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/DairyGradeAVoluntaryHACCP/default.htm
Other HACCP documents are available for downloading from the FDA
website at http://www.fda.gov/AboutFDA/ReportsManualsForms/Forms/default.htm (under Forms):
System Regulatory Agency Review Report
Milk Plant, Receiving Station or Transfer Station HACCP SYSTEM AUDIT
NCIMS HACCP SYSTEM REGULATORY AGENCY REVIEW REPORT
HACCP Validation Checklist
Hazard Analysis Worksheet
Permission for the Publication of an Interstate Milk Shipper's Listing
Product Description Form NACMCF Based
Product Description Form Acceptable Alternative to NACMCF Based
additional information, please contact:
Jason Crafts, Chair
HACCP Implementation Committee
Director of Quality Assurance
Gossner Foods, Inc.
1051 North 1000 West
Logan, UT 84321
PH 435-713-6158 FAX 435-227-2858
Marlena Bordson, Executive
National Conference on Interstate
P.O. Box 108
Monticello, IL 61856
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