Seafood HACCP Alliance Train-the-Trainer Workshop Resources for Preparing HACCP Plans

1

• Seafood HACCP Alliance Train-the-Trainer
  WorkshopResources forPreparing HACCP Plans

2
Outline

• Timeframe 30 minutes
• Lesson
• Presentation
• Review key resources available
• Discussion

3
Lesson Learning Objectives

• The learner will be able to identify and teach
  key seafood safety hazard and control measure
  resources in developing a HACCP plan.

4
Key Points

• The HACCP training curriculum and FDA Hazards
  Guide are key resources for seafood importers and
  processors.
• Additional resources to supplement the primary
  sources are highlighted.

5
Key Resources

• Personnel
• Publications
• Internet

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Personnel p. 134

• Seafood processors
• Trade associations
• Consultants and auditors
• University specialists
• Government seafood inspectors
• Suppliers, buyers and laboratory analysts

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National Sea Granthttp//www.seagrant.noaa.gov/co
lleges/colleges.html
8
Sea Grant Programs p.
184http//seafood.ucdavis.edu/organize/org-sg.htm

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Publications p. 185

• The HACCP training curriculum
• FDA Hazards Guide

10
FDA Hazards Guide
p. 185http//www.fda.gov/Food/GuidanceCompliance
RegulatoryInformation/GuidanceDocuments/Seafood/Fi
shandFisheriesProductsHazardsandControlsGuide/defa
ult.htm
11
Compendium of Fish Fishery Products Processes,
Hazards and Controls
p. 186

http//seafood.ucdavis.edu/haccp/compendium/compen
d.htm
12
Compendium
p. 187http//seafood.ucdavis.edu/haccp
/compendium/compend.htm

• Potential Food Safety Hazards
• Control Measures
• Guidelines (Federal, State)
• Process Establishment
• Critical Aspects of Process
• Growth
• Heat Resistance
• Analytical Procedures
• HACCP Plan Examples
• Commercial Test Products
• Processes
• Time Temperature Monitoring Tags
• References

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FDA Web Site p.
187http//www.fda.gov/
14
Seafood List p. 189
http//www.fda.gov/Food/GuidanceComplianceRegulato
ryInformation/GuidanceDocuments/Seafood/ucm113260.
htm
15
Aquaculture Drugs p.
187http//www.fda.gov/AnimalVeterinary/Developmen
tApprovalProcess/Aquaculture/ucm132954.htm
16
CFSAN
p. 187http//www.fda.gov/Food/default.htm
17
Compliance Policy Guides p. 187http//www.fda.g
ov/ICECI/ComplianceManuals/CompliancePolicyGuidanc
eManual/default.htm
18
Import Alerts p.
187http//www.fda.gov/ForIndustry/ImportProgram/I
mportAlerts/default.htm
19
FDA Field Offices p.
187http//www.fda.gov/ICECI/Inspections/IOM/ucm12
4008.htm
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Import Program
p.188http//www.fda.gov/ForIndustry/ImportProgra
m/default.htm
21
Bad Bug Book p. 188
http//www.fda.gov/Food/FoodSafety/FoodborneIllnes
s/FoodborneIllnessFoodbornePathogensNaturalToxins/
BadBugBook/default.htm
22
Listeria Guidance p.
188http//www.fda.gov/Food/GuidanceComplianceRegu
latoryInformation/GuidanceDocuments/FoodProcessing
HACCP/ucm073110.htm
23
HACCP QAs p. 188
http//www.fda.gov/Food/GuidanceComplianceRegulato
ryInformation/GuidanceDocuments/Seafood/ucm176892.
htm
24
Shellfish Shippers p.
188https//info1.cfsan.fda.gov/shellfish/sh/shell
fis.cfm
25
Managing Food Safety p.
188http//www.fda.gov/Food/FoodSafety/RetailFoodP
rotection/ManagingFoodSafetyHACCPPrinciples/Operat
ors/default.htm
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Fish Encyclopedia p. 189
http//www.fda.gov/Food/FoodSafety/Product-Specifi
cInformation/Seafood/RegulatoryFishEncyclopediaRFE
/default.htm
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Seafood HACCP p.
187http//www.fda.gov/Food/FoodSafety/HazardAnaly
sisCriticalControlPointsHACCP/SeafoodHACCP/default
.htm
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Final Rule p.
189http//www.fda.gov/Food/FoodSafety/Product-Spe
cificInformation/Seafood/SeafoodHACCP/ucm111304.ht
m
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Information and Resources p. 189http//www.fda.g
ov/Food/FoodSafety/Product-SpecificInformation/Sea
food/default.htm
30
NACMCF HACCP Principles Application Guidelines
p.189 http//www.fda.gov/Food/FoodSafet
y/HazardAnalysisCriticalControlPointsHACCP/ucm1148
68.htm
31
NOAA Quality Management Program
p. 189 http//www.seafood.nmfs.noa
a.gov/HACCPProgReq.pdf
32
NSSP Program Guide p. 189
http//www.fda.gov/Food/
FoodSafety/Product-SpecificInformation/Seafood/Fed
eralStatePrograms/NationalShellfishSanitationProgr
am/default.htm
33
Sea Grant Library p.
189http//nsgd.gso.uri.edu/haccp.html
34
Generic HACCP Forms Plans p. 190
http//seafood.ucdavis.edu/seafoodhaccp.htmlsect
ion2
35
SHA HACCP Model Plans p. 190http//seafood.u
cdavis.edu/haccpalliance.htmlsection2
36
Specifications Model p.
190http//seafood.ucdavis.edu/haccp/fda-epa.htm
37
Letter of Guarantee p. 190
http//seafood.ucdavis.edu/haccp/guarant.htm
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Aqua NIC p.
190http//aquanic.org
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CDC p. 190
http//www.cdc.gov/
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Morbidity Mortality Weekly Report
p. 190http//www.cdc.gov/mmwr
/
41
CODEX Standards p. 190
http//www.fsis.usda.gov/codex_alimentarius/Codex
_Publications/index.asp
42
FAO Technical Paper p.
190http//www.fao.org/docrep/006/y4743e/y4743e00.
htm
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Food Safety
p. 191http//www.foodsafety.gov/
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NAS Seafood Safety Publication
p. 191http//www.nap.edu
/openbook.php?isbn0309043875
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Seafood Choices p.
191http//books.nap.edu/catalog.php?record_id117
62
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USDA Seafood HACCP p. 191
http//foodsafety.nal.usda.gov/nal_display/index.
php?info_center16tax_level2tax_subject177lev
el3_id0level4_id0level5_id0topic_id1148pl
acement_default0
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HACCP Discussion List p. 191 http//seafood.ucda
vis.edu/listserv/listinfo.htm
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Archived Discussion List p.
191http//listproc.ucdavis.edu/archives/seafood/
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University of California, Davis p. 191
http//www.ucdavis.edu/index.html
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SeafoodNIC p.
191http//seafood.ucdavis.edu
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Generic HACCP Planshttp//seafood.ucdavis.edu/ha
ccp/Plans.htm
52
HACCP Training Calendarhttp//seafood.ucdavis.edu
/events.htmlsection3
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HACCP Training State Listing http//seafood.ucdavi
s.edu/haccp/training/tx.htm
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Seafood HACCP AllianceSanitation Control
Procedures for Processing Fish and Fishery
Products Streaming Videos http//seafood.ucdavis.
edu/haccp/scpvideos.htm