About HACCP FOR FMCG INDUSTRY

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Dairy Grade A Voluntary HACCP

Including Questions and Answers About NCIMS Dairy HACCP External Link Disclaimer
Juice HACCP

Including Juice HACCP Hazards and Controls Guidance - First Edition and Questions & Answers for the Juice HACCP Regulation
Guidance for Industry: Juice HACCP and the FDA Food Safety Modernization Act
Retail and Food Service HACCP

Seafood HACCP

Including Fish and Fishery Products Hazards and Controls Guidance and FDA's Evaluation of the Seafood HACCP Program 2004/2005External Link Disclaimer
Guidance for Industry: Seafood HACCP and the FDA Food Safety Mode

Guidance Documents & Regulatory Information by Topic
Guidance Documents: Guidance documents represent FDA's current thinking on a topic. They do not create or confer any rights for or on any person and do not operate to bind FDA or the public. You can use an alternative approach if the approach satisfies the requirements of the applicable statutes and regulations.
Regulatory Information: FDA issues regulations to implement its statutory authority. The regulations can create binding obligations and have the force of law. Links to Federal Register documents (advance notices of proposed rulemaking, proposed rules, interim final rules, and final rules) are posted in this section.