Colorado State University Extension
SafeFood Rapid Response Network
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RESOURCES
Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2006
FDA Provides Manual for Voluntary Use of HACCP Principles for Operators of Retail and Food Service Establishments
The FDA recently provided a food safety and Hazard Analysis and Critical Control Point (HACCP) document, titled "Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments." This manual provides a "roadmap" for developing and voluntarily implementing a food safety management system based on HACCP principles. By developing and implementing a food safety management system like the one suggested in this manual, establishment operators can take a proactive role in ensuring that the food served or sold in their establishment is safe. To view this manual, visit: http://www.cfsan.fda.gov/~dms/hret2toc.html.
Action Guide for Food-Safe Schools
For those interested in school food safety, the newly released Food-Safe Schools Action Guide: Joining Forces to Prevent Foodborne Illness Outbreaks is an excellent resource. Produced by the National Coalition for Food-Safe Schools in collaboration with several other organizations, the action guide focuses on a team approach in establishing a food safety action plan that involves everyone from administrators, teachers, nurses, food service staff, families and students, the local health department and Extension. Cost of the kit is $40 each. Please visit the website http://www.foodsafeschools.org, or contact Elizabeth Bugden at elizabethb@gis.net for more details.
