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Resources / Links to food science and food safety sites of interest

I. CONSULTING / TRAINING / VALIDATION / TESTING

     II. FOOD SAFETY / PERSONAL HYGIENE PRODUCTS

          III. WEBSITES / DOWNLOADS

               IV. RELATED LINKS
 
I. CONSULTING / TRAINING / VALIDATION / TESTING

Minnesota Certified Food Manager courses and recertification, training, and consulting:
  1. Lars Johnson
    Food Safety Guy
    www.foodsafetyguy.com

  2. Rob Carper, RS, CFSP
    Northern Sun Consulting
    www.nscfoodsafety.com
Online listing of Minnesota Food Manager Certification courses and recertification:
  1. Minnesota Department of Health
    www.health.state.mn.us/divs/eh/food/fmc/courses.html
Nationwide manager certification, HACCP training, consulting, and food safety products:
  1. Chef Steven R. Davis
    Wholesale and Retail Food Alliance (WARFA)
    541-997-7737
    www.haccped.com
Retail and wholesale HACCP compliance system and documentation:
  1. Greg Quas
    HACCP Builder
    www.haccpbuilder.com

  2. Bruce Martens
    Global Food Safety and Quality, LLC
Process Authorities:
  1. Julie Wankowski
    Silliker
    www.merieuxnutrisciences.com/us/eng/silliker

  2. Dr. Barbara Ingham
    University of Wisconsin Madison
    www.foodsafety.wisc.edu

  3. Gloria Anderson
    MN Valley Testing Laboratories
    http://www.mvtl.com/

  4. Alecia Dotterweich
    RTech
    http://www.rtechlabs.com/index.htm

  5. Guy McWhorter / Heather Smith
    ABC Research Corp
Laboratory testing and validation:
  1. Brenda Stahl, Ph.D.
    EMSL Analytical, Inc.
    http://www.emsl.com

  2. Alison Larsson, Ph.D.
    MarketFresh Food Testing Laboratory
    http://www.marketfreshlabs.com

  3. Jan Brudvig
    Hastings Laboratories, Inc.
II. FOOD SAFETY / PERSONAL HYGIENE PRODUCTS

PDT 300 / PDQ 400 thermistor thermometers

  1. Comark Instruments USA
    http://www.comarkusa.com/
    To find a distributor in your area:
    http://www.comarkusa.com/foodservice_representatives.tpl

  2. Paul Johnson
    Minnesota Distributor: Johnson Commercial Agents
    http://www.jdpinc.com/

  3. Chef Steven R. Davis
    Wholesale & Retail Food Alliance
    541-997-7737
    http://www.haccped.com/

2000B Anchor surgeon's scrub brush

  1. Chef Steven R. Davis
    Wholesale & Retail Food Alliance
    541-997-7737
    http://www.haccped.com/
III. WEBSITES / DOWNLOADS

Meat process validation and model HACCP plans, pathogen modeling, and documentation / support: Food service HACCP resources: HACCP-based SOPs [NFSMI (National Food Safety Management Institute) / USDA]: Comprehensive list of state HACCP contacts and coordinators: 2009 FDA Food Code: Bad Bug Book: Code of Federal Regulations: HACCP Principles & Application Guidelines (National Advisory Committee on Microbiological Criteria for Foods): IV. RELATED LINKS

link to Wholesale & Retail Food Alliance food safety and HACCP training siteWholesale & Retail Food Alliance is made up of professionals dedicated to helping update and improve product and training services to everyone concerned with food safety and HACCP education. WRFA provides online, workshops, and/or on-site training for Food Handler Certification, Food Safety Certification for Managers, Chefs and Supervisors, HACCP 1 Certification, HACCP 2 certification, Train the Trainer, HACCP Plan Review and Certification, Onsite Verification and Certification, as well as complete HACCP Consulting. HACCP and Food Safety Products are available for purchase from its online store.
link to IAFP's PDG pageThe purpose of IAFP's Food Safety and Quality Professional Development Group (PDG) is the development of documents by professionals for an international industry food safety and quality self-control program. SnyderHACCP welcomes your involvement in IAFP.


link to IFT's web site
The Institute of Food Technologists (IFT) is an international organization that exists to advance the science of food. Its long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. IFT's Foodservice Division is one of many groups within IFT with a specialized focus. The Foodservice Division: 1) focuses on the supply, preparation, presentation and delivery of foods, for immediate consumption away from home or preparation by consumers at home and 2) strives to disseminate correct science-based information that impacts the safety and quality of food prepared and served by the foodservice industry.
(Organization's logo not available)The Conference for Food Protection (CFP) is a non-profit organization that originated in 1971. The structure of the Conference provides a representative and equitable partnership among regulators, industry, academia, professional organizations and consumers to identify problems, formulate recommendations, and develop and implement practices that ensure food safety. New rapidly-developing food technologies and marketing innovations challenge all groups involved in food production and monitoring to work together to enhance the quality of our food supply. The Conference for Food Protection meets at least biennially to provide that forum.
link to SNIC's web siteOne of the world's first seafood technology network information centers, the Seafood Network Information Center is a portal to Internet resources addressing seafood safety and quality information needs of seafood processors, inspectors, researchers, importers, and food educators. SeafoodNIC is designed to assist the seafood industry and regulators implement seafood HACCP procedures.
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