During this stop, you might:
- Learn about food safety regulations, limitations, and necessary training related to your business.
- Make a food risk management strategy (HACCP, allergens, etc.)
- Create a Food Safety Plan and Recall Plan.
And work with:
- Federal, state, and local food safety agencies
- Universities & academia
- Educational institutions
- Food innovation centers
- University of Minnesota Extension (UMN Extension)
FSMA (Food Safety Modernization Act)
- Food Safety Modernization Act (FDA, U.S. Food & Drug Administration)
- FSMA Preventive Controls Rule (FDA)
- FSMA Coverage & Exemptions/Exclusions Flow Chart (PDF, National Sustainable Agriculture Coalition)
- FSMA Produce Rule Fact Sheet (FDA)
Recalls
- Recall Industry Guidance (FDA)
- Food Recall Templates & Other Helpful Templates (Food Safety Preventative Controls Alliance)
- Recall Plan Guidebook for Meat and Poultry Products (U.S. Department of Agriculture)
Food Safety
- Agricultural Utilization Research Institute (AURI, Agricultural Utilization Research Institute)
- Cottage Food Law FAQs (MDA, Minnesota Department of Agriculture)
- What You Need to Know About Establishment & Maintenance of Records (FDA)
- Food Equipment Standards (NSF International)
- Food ingredients that may cause allergies (MDA)
- Minnesota Food Safety & Defense Task Force
- Food Safety Preventive Controls Alliance
- Hand Hygiene for Food Handlers (MDH, Minnesota Department of Health)
- Produce Safety Program (MDA)
- Home Canning (MDH)
- Minnesota Food Code (MDH)
- Retail Meat & Poultry Processing Training (MDA)
- ServSafe
- Food Safety Training (UMN Extension)
- Good Agricultural Practices (GAPs) Program (UMN Extension)
- What is a HAACP (Hazard Analysis and Critical Control Point)? (22000-Tools by Vinca, LLC)
Processing Authority Support
Note: Resources listed do not constitute the MDA’s endorsement of a service, program, or organization. The MDA accepts no liability for the content of these resources.
