Every business along the food supply chain needs a food safety plan based on the principles of Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) to help safeguard their products. This eBook is designed to help you understand the essentials of HACCP/HARPC so you can anticipate which steps in your process have the highest risk and then help you design the most effective, preventive solutions. In addition, you’ll find articles on environmental monitoring for pathogen control as well as shared lessons from industry professionals on proper food recall management.

We trust you will find this a well-rounded and indispensable tool.

The Need for a Combined HACCP & HARPC Food Safety Plan
By Kassy Marsh

Essentials of Hazard Analysis for Process Preventive Controls: Part 1
By Bala Kottapalli, Ph.D, CQE, and Loralyn H. Lederbach, M.Sc.

Essentials of Hazard Analysis for Process Preventive Controls: Part 2
By Bala Kottapalli, Ph.D, CQE, and Loralyn H. Lederbach, M.Sc.

The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP
By Robert A. LaBudde, Ph.D

Listeria, Salmonella, and Escherichia coli: Oh My!
By Brent L. Reichert

Principles of Environmental Pathogen Control
By Joe Stout, R.S.