This is a link to a pair of US / HACCP manuals known as the ‘Blue” and “Purple” Books respectively. Developed in USA particularly for seafood but a substantial amount of content (eg metal detectors) is generally applicable.
The Blue starts from basics whereas the Purple focuses more on specific product / process hazards although its introductory material contains some illuminating comments on debatable aspects of formulating HACCP plans.
The purple book contains the most detailed (generic) tabulation of HACCP / CCPs for a variety of storage scenarios, eg frozen, chilled seafoods, I hv seen anywhere. Most HACCP official sources do not seem to currently favour this prescriptive approach but personally I find it useful (bit like traditional teaching in schools ?)
One weakness of Blue Book IMO is that the “risk analysis” section is not very clear but a lot of it is excellent (and free ).
added 040914 by Charles.C - sorry but above link long, long, gone . "Purple" book is the well-known USFDA fish/fishery guidance manual for hazards, latest ed.ca.2011 and posted at various places on this forum.
Regards / Charles.C
Added - also mainly for seafood – this site has one of the largest compilation of generic-type HACCP plans.
SORRY, LINK BROKEN, Charles.C 210515
Rgds / Charles.C