Food Protection Trends - May/June 2024 - 176

REFERENCES
1. Association of Food and Drug Officials. 2023.
Directory of state and local officials. Available
at: https://www.afdo.org/directories/dslo/.
Accessed 21 December 2023.
2. Azanza, M. P. V., and M. B. Zamora-Luna.
2005. Barriers of HACCP team members to
guideline adherence. Food Control 16:15-22.
3. Barone, N. A., E. DiCaprio, and A. B. Snyder.
2020. A preliminary assessment of food safety
training needs and preferences among Ohio
food processors of various sizes. Food Control
114:107220.
4. Bass, G. 30 March 2022. Status on filed
attestations [E-mail: glenn.bass@fda.hhs.
gov]. Available from: the author at anne.
fitzgerald@uvm.edu.
5. Bihn, E. A., L. Springer, and L. PinedaBermúdez.
2019. Local food safety
collaborative needs assessment survey report.
Cornell University, Department of Food
Science, 13 August. Available at: https://
foodsafetyclearinghouse.org/sites/default/
files/files/listening_session_report_.pdf.
Accessed 21 December 2023.
6. Brackett, R. E., W. Ocasio, K. Waters,
J. Barach, and J. Wan. 2014. Validation
and verification: A practical, industrydriven
framework developed to support
the requirements of the Food Safety
Modernization Act (FSMA) of 2011. Food
Prot. Trends 34:410-425.
7. Buckley, J. 2015. Food safety regulation and
small processing: A case study of interactions
between processors and inspectors. Food
Policy 51:74-82.
8. Center for Food Safety and Applied
Nutrition. 2016. Small entity compliance
guide: What you need to know about current
good manufacturing practice, hazard analysis,
and risk-based preventive controls for human
food. U.S. Food and Drug Administration.
Available at: https://www.fda.gov/
regulatory-information/search-fda-guidancedocuments/small-entity-compliance-guidewhat-you-need-know-about-current-goodmanufacturing-practice-hazard.
Accessed 21
December 2023.
9. Clayton, D. A., C. J. Griffith, P. Price, and A.
C. Peters. 2002. Food handlers' beliefs and
self-reported practices. Int. J. Environ. Health
Res. 12:25-39.
10. Codex. 2003. Hazard analysis critical control
point (HACCP) system guidelines for its
application. Annex to the recommended
internal code of practice general principles
of food hygiene, CAC/RCP 1-1969, Rev.
4-2003-Annex. FAO/WHO Codex
Alimentarius Commission, Rome. Available
at: https://downloads.regulations.gov/FDA2011-N-0143-0375/content.pdf.
Accessed 21
December 2023.
11. Fielding, L., L. Ellis, D. Clayton, and A.
Peters. 2011. An evaluation of process
specific information resources, aimed
at hazard analysis, in small and medium
enterprises in food manufacturing. Food
Control 22:1171-1177.
12. Food Safety Preventive Controls Alliance.
2016. Preventive controls for human foods
participant manual, 1st ed. Food Safety
Preventive Controls Alliance, Bedford Park,
IL.
13. Gilling, S. J., E. A. Taylor, K. Kane, and J.
Z. Taylor. 2001. Successful hazard analysis
critical control point implementation in the
United Kingdom: Understanding the barriers
through the use of a behavioral adherence
model. J. Food Prot. 64:710-715.
14. Grover, A. K., S. Chopra, and G. A. Mosher.
2016. Food Safety Modernization Act: A
quality management approach to identify
and prioritize factors affecting adoption
of preventive controls among small food
facilities. Food Control 66:241-249.
15. International Food Protection Training
Institute. 2023. November 6, 2023. Available
at: https://www.ifpti.org/fspca-metrics.
Accessed 21 December 2023.
16. LaBorde, L. F., 2020. The hazard analysis
risk-based preventive controls, p. 205-226. In
A. Demirci, H. Feng, and K. Krishnamurthy
(ed.), Food safety engineering. Springer,
Cham, Switzerland. Available at: https://
doi.org/10.1007/978-3-030-42660-6_9.
Accessed 21 December 2023.
17. National Advisory Committee on
Microbiological Criteria for Foods. 1998.
Hazard analysis and critical control point
principles and application guidelines. J. Food
Prot. 61:762-775.
18. Pivarnik, L. F., D. Hicks, M. Jahncke, and
K. Gall. 2007. Needs assessment survey of
sanitation, good manufacturing and hygienic
training practices for food processors,
wholesalers and warehouse operators. Food
Prot. Trends 27:400-408.
19. Richard, N. L., L. F. Pivarnik, C. Von Achen,
and A. J. Kinchla. 2021. Knowledge, attitudes,
and implementation of food safety practices
among small food businesses operating
at shared-use kitchens. Food Prot. Trends
41:8-20.
20. Richard, N. L., L. F. Pivarnik, C. Von Achen,
and A. J. Kinchla. 2023. Increasing food
safety preparedness of small and emerging
food businesses with targeted food safety
training. Food Prot. Trends 43:292-303.
21. Syrko, J., and K. Kaylegian. 2015. Developing
a contemporary dairy foods extension
program: A training and technical resource
needs assessment of Pennsylvania dairy foods
processors. J. Extension 53:1-14.
22. Taylor, E. 2001. HACCP in small companies:
Benefit or burden? Food Control 12:217-222.
23. Taylor, E., and K. Kane. 2005. Reducing the
burden of HACCP on SMEs. Food Control
16:833-839.
24. Taylor, E. A., and J. Z. Taylor. 2004. Using
qualitative psychology to investigate HACCP
implementation barriers. Int. J. Environ.
Health Res. 14(1):53-63.
25. U.S. Department of Agriculture. 1996.
Pathogen reduction; hazard analysis and
critical control point (HACCP) systems; final
rule. Fed. Reg. 61:38805-38989.
26. U.S. Food and Drug Administration.
1995. Procedures for the safe and sanitary
processing and importing of fish and fishery
products; final rule. Fed. Reg. 60:65096-
65202.
27. U.S. Food and Drug Administration. 2001.
Hazard analysis and critical control point
(HACCP): Procedures for the safe and
sanitary processing and importing of juice.
Fed. Reg. 66:6137-6202.
28. U.S. Food and Drug Administration. 2020.
FSMA final rule for preventive controls for
human food. Available at: https://www.fda.
gov/food/food-safety-modernization-actfsma/fsma-final-rule-preventive-controlshuman-food.
Accessed 21 December 2023.
29. U.S. Food and Drug Administration. 2023.
Freedom of Information action request,
reference number 2023-2432.
30. U.S. Food and Drug Administration. 2023.
Human Food Inspection Contract Program.
Available at: https://www.fda.gov/federalstate-local-tribal-and-territorial-officials/
contracts/human-food-inspection-contractprogram.
Accessed 21 December 2023.
31. Wallace, C. A. 2014. Hazard analysis and
critical control point system (HACCP):
Principles and practice, p. 226-239. In Y.
Motarjemi (ed.), Encyclopedia of food safety,
vol. 4. Academic Press, San Diego, CA.
32. Weintroth, M. D., A. D. Belk, and K. E. Belk.
2018. History, development, and current
status of food safety systems worldwide.
Animal Frontiers 8:9-15. https://doi.
org/10.1093/af/vfy016.
33. Wilcock, A., B. Ball, and A. Fajumo.
2011. Effective implementation of food
safety initiatives: Managers', food safety
coordinators' and production workers'
perspectives. Food Control 22:27-33.
34. Yapp, C., and R. Fairman. 2006. Factors
affecting food safety compliance within small
and medium-sized enterprises: Implications
for regulatory and enforcement strategies.
Food Control 17:42-51.
176 Food Protection Trends May/June
Food Protection Trends - May/June 2024

Table of Contents for the Digital Edition of Food Protection Trends - May/June 2024
