Chapter 13: Sources of Information on Preparing HACCP Plans

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Chapter 13 Sources of Information on Preparing
HACCP Plans

• Prepared by
• Pamela Tom
• University of California
• Sea Grant Extension Program
• April 2006

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Learning Objectives

• What sources of information exist to help you
  identify seafood safety hazards and establish
  control measures
• How to use the Fish and Fishery Products Hazards
  and Controls Guidance to identify hazards and
  establish control measures

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Materials and aids

• Blank hazard assessment and HACCP plan forms
• Fish and Fishery Products Hazards and Control
  Guidance
• HACCP references and examples
• Post-its
• Sources of Information Handout http//seafood.ucda
  vis.edu/haccp/ch13sources.htm

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Teaching points Sources of Information p. 145

• Seafood processors
• Government inspectors
• Trade associations
• Suppliers and buyers
• Sea Grant/Cooperative Extension

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Teaching points Sources of Information
Publications p. 145

• Fish and Fishery Product Hazards and Controls
  Guidance
• Compliance Policy Guides
• Import Alerts
• National Shellfish Sanitation Program manuals
• USDA
• Model Seafood Surveillance Project (NMFS)

• Seafood Safety (NAS)
• Morbidity and Mortality Weekly Report (CDC)
• Recommended International Code of Practice
  (CODEX)
• Food Safety Enhancement Program (Agriculture
  Canada)
• Quality Management Program (Fisheries and Oceans
  Canada)

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Teaching points Sources of Information -
on-line linked resourceshttp//seafood.ucdavis.ed
u/haccp/ch13sources.htm
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Teaching points Computer-Accessible Information
Sources p. 149

• FDAs Home Page
• Regulatory Fish Encyclopedia
• AquaNIC
• USDA
• Seafood Discussion Group
• SeafoodNIC
• Compendium of Fish and Fishery Processes, Hazards
  and Controls

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Teaching points FDAs Home Pagehttp//www.fda.g
ov p. 149
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Teaching points Regulatory Fish Encyclopedia
http//vm.cfsan.fda.gov/frf/rfe0.html p. 149
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Teaching points FDA Web Sitehttp//www.cfsan.fd
a.gov/seafood1.html
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Teaching points FDA Web Sitehttp//www.cfsan.fd
a.gov/comm/haccpsea.html
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Teaching points FDA Web Sitehttp//www.cfsan.fd
a.gov/dms/qa2haccp.html
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Teaching points Aquanichttp//aquanic.org p.
149
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Teaching points USDA p. 150http//peaches.nal.
usda.gov/haccp/haccpsearches.asp
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Teaching points USDA HACCP Pathogen
Reductionhttp//www.fsis.usda.gov/Science/hazard_
analysis__pathogen_reduction/index.asp
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Teaching points Seafood Discussion Group
(Mailing List)p. 150

• To listproc_at_ucdavis.edu
• Subject leave the subject blank
• Message subscribe seafood first name last
  name
• --
• Must be in plain text not html code.
• Type two dashes (--) on the line after
  subscribing
• seafood and your name.

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Teaching points Seafood Discussion Group
(Mailing List)

• Subscription alternative I
• Send a request to pdtom_at_ucdavis.edu
• Mention seafood HACCP list
• Include
• first and last name
• e-mail address

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Teaching points Seafood Discussion Group
(Mailing List) http//seafood.ucdavis.edu/listserv
/listinfo.htmSubscription alternative II
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Teaching points SeafoodNIChttp//seafood.ucdavi
s.edu p. 150
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Teaching points Compendium of Fish and Fishery
Product Processes Hazards and Control p.
150seafood.ucdavis.edu/haccp/compendium/compend.h
tm
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Teaching points Compendium of Fish and Fishery
Product Processes Hazards and Control p.
150seafood.ucdavis.edu/haccp/compendium/compend.h
tm
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Teaching points Compendium of Fish and
Fishery Product Processes Hazards and Control p.
150seafood.ucdavis.edu/haccp/compendium/compend.h
tm

• 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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Teaching points Generic HACCP Forms and
Planshttp//seafood.ucdavis.edu/haccp/generic.htm
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Teaching points Generic HACCP
Planshttp//seafood.ucdavis.edu/haccp/Plans.htm
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Teaching points HACCP Training
Calendarhttp//seafood.ucdavis.edu/haccp/training
/masterca.htm
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Teaching points Training Resources Food
Safety, HACCP and Sanitationhttp//seafood.ucdavi
s.edu/Pubs/99resources.htm
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Teaching points How to Use the Hazards Guide
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Teaching points How to Use the Hazards Guide

• Curriculum
• p. 35 Processing narrative
• p. 38 Flow diagram
• p. 68-72 Hazard Analysis
• p. 125-26 HACCP Plan
• p. 151-153 How to Use the
• Hazards Guide

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Teaching points How to Use the Hazards Guide

• Hazards Guide
• p. 11-14 Ch. 2 The Steps
• p. 15 Potential Species-Related
  
• Process-Related Hazards
• p. 16 Table 3-1 vertebrates
• p. 38 Table 3-2 invertebrates
• p. 45 Table 3-3 process
• p. 51 Ch. 4 Pathogens etc.
• p. 209 Ch. 16, Pathogen survival
• etc.
• p. 237 Ch. 19, Allergens, etc.
• p. 269 Appendices

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Teaching points How to Use the Hazards Guide
Quick Introduction

• Ch. 2 p. 11-14
• 18-steps to develop a HACCP Plan, p. 11
• Steps 1-8, 9, (10-12, Ch. 4-21)
• Steps 13, (14-18, Ch. 4-21)
• The Guides contents are linked to the 18 steps

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Teaching points How to Use the Hazards
GuideQuick Introduction

• Ch. 3 - Species and Process-related hazards, p.
  15, 16, 38, 45
• Ch. 4-21 - Biological, Chemical and Physical
  Hazards Chapters
• More than one control strategy example may be
  given
• Ch. 5 Parasites 1 example
• Ch. 11 Aquaculture drugs 6 examples
• control examples portion of HACCP plan

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Teaching points How to Use the Hazards
GuideQuick Introduction

• 8 Appendices
• Forms (HA and HACCP) p. 269-273
• Sample Product Flow Diagram p. 275-276
• CCP Decision Tree (helps identify CCP) p. 277-278
• Bacterial Pathogen Growth and Inactivation p.
  279-283
• FDA EPA Safety Levels in Regulations and
  Guidance p. 285-288
• Food Allergens (includes fish and crustacean
  shellfish) p. 289
• Bibliography p. 291 316
• Seafood HACCP Regulation p. 317 - 326

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Teaching points How to Use the Hazards Guide
p. 151

• Preliminary Steps
• General information
• Describe the food
• Describe the method of distribution and storage
• Identify the intended use and consumer
• Develop a flow diagram

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(No Transcript)
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Teaching points How to Use the Hazards
GuidePreliminary Steps

• Guide p. 12 Curriculum p. 125
• HA and HACCP Blank Forms
• Step 1 Firm name and firm address
• Step 2 Describe the food
• Step 3 Describe the method of distribution and
  storage
• Step 4 Identify the intended use and consumer
• Step 5 Develop a flow diagram
• Curriculum p. 35-37 (narrative) 38 (diagram)

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Step 5 Develop a flow diagram p. 38
37
Processing Narrative p. 35
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Teaching points How to Use the Hazards Guide
p. 152

• Hazard-Analysis Worksheet
• Set up the hazard-analysis worksheet
• Identify the potential species-related hazards
• Identify the potential process-related hazards
• Complete the hazard-analysis worksheet
• Understand the potential hazard
• Determine if the potential hazard is significant
• Identify the critical control points

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Teaching points How to Use the Hazards
GuideHazard Analysis Worksheet

• Guide p. 12 Curriculum p. 68-72
• HA Form
• Step 6 Record each of the processing steps from
  the flow diagram in column 1 of HA form
• Step 7 Identify potential species-related
  hazards (p. 43) in column 2
• Step 8 Identify potential process-related
  hazards (p. 45) in column 2

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Teaching points How to Use the Hazards
GuideHazard Analysis Worksheet

• Guide p. 12 Curriculum p. 68-72
• HA Form
• Step 9-12 Complete the HA worksheet by
  consulting chapters 4-21
• understand the potential hazard
• determine if the potential hazard is significant
• identify the critical control points
• Complete steps 10-12 in the chapters relating to
  each of the potential hazards

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Teaching points How to Use the Hazards Guide p.
152

• Complete the HACCP Plan Form
• Set the critical limits
• Establish monitoring procedures
• What, How, Frequency, and Who
• Establish corrective action procedures
• Establish verification procedures
• Establish a record-keeping system

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• 8 (process)

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• Signature
  Date

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Summary

• Show how to get assistance from the
• Curriculum
• Internet
• FDA Hazards Guide

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Summary

• Use the shrimp example from the text and go
  through the 18 steps to show how to use the Guide
  in developing a HA worksheet and HACCP plan.
• Encourage students to look at chapters in the
  Guide, review the HACCP plan examples, and try to
  determine how the plan was developed.