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Browse by Author: Marissa Herchler
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Designing a Hazard Analysis and Critical Control Point (HACCP) Plan for Shell Eggs

By: Patricia Curtis, Ken Anderson, Marissa Herchler

With the addition of new regulatory requirements and continually emerging pathogens, developing and designing a HACCP plan has become more and more complex. This publication compiles published research data to provide a step-by-step approach to designing and developing HACCP plans.

Food Safety Modernization Act Current Good Manufacturing Practices for Food for Animals and COVID-19

By: Marissa Herchler, Adam Fahrenholz

How existing facility Standard Operating Procedures (SOPs) on personal hygiene and sanitation can be adapted to mitigate the spread of COVID-19