Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
Principles of HACCP
(All links are color slides in PDF format.)
- Principle 1: Conduct a Hazard Analysis
- Principle 2: Determine Critical Control Points
- Principle 3: Establish the Critical Limits
- Principle 4: Establish Monitoring Procedures
- Principle 5: Establish Corrective Actions
- Principle 6: Establish Verification Procedues
- Principle 7: Establish Record-Keeping Procedures
USDA Regulations
- USDA Pathogen Reduction Regulations
- Code of Federal Regulations and Federal Registration Notices:
- USDA FSIS Directives
- Recalls (Directive 8080 Revision 5)
- Listeria Monitoring
- E. coli Testing
Model SOP's
SOP's addressing Specified Risk Materials (SRM) for BSE
- BSE Cattle Receiving SOP & Log
- BSE Slaughter SOP & Log
- BSE Fabrication SOP & Logs
- Slaughter Hazard Analysis for BSE
- Raw, Not Ground Hazard Analysis for BSE
SOP's addressing E. coli O157:H7
Helpful HACCP Procedures
- Thermometer Calibration Information
- Thermometer Calibration Animation*
- Altitudes-Elevations from WorldAtlas.com
- Measuring pH of Meat
- Statistical Quality Control, SQC Online, Military Standards 105E
- Video on Sampling Beef Carcasses for E. coli O157:H7*
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