HACCP

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Chapter 1 The first part defines the seven principles of HACCP. Learning these principles will give a better understanding of the fundamentals on which HACCP is based. As each principle is discussed, the class will progressively develop a HACCP plan for a common fresh fish, mahi-mahi, produced in fillet form by the fictional model “XYZ Seafood Company”. This example will help you understand HACCP principles and how they relate to seafood processing. The example incorporates the use of the FDA Fish and Fisheries Products Hazards and Controls Guidance and provides information about seafood-specific hazards. The second part explains the seafood HACCP regulations and guidance materials that are available to help you develop a HACCP plan. This training manual also provides information about seafood-specific hazards. The third part is a practical exercise that demonstrates how to develop a seafood HACCP plan. During this part of the course, the class will be divided into teams to write HACCP plans for different seafood products. What is Expected of the Participant HACCP is an important safety-management system and can be integrated into any operation. However, HACCP can seem complicated and demanding until the basic concepts are understood. Therefore, you are encouraged to ask questions and to contribute first-hand experiences during the discussions. This manual includes exercises that require class participation throughout the training. Keep in mind that the more you contribute to these exercises, the less complicated the HACCP system will seem and the easier it will be to develop and implement a HACCP plan. How to Use This Training Manual This manual is yours. Become familiar with it. Learn where the definitions are, where the forms are that will help you develop a HACCP plan, and where to find other basic information. Make as many notes and marks in the text as needed to assist in creating and understanding a HACCP plan. Use the manual as a reference. This manual does not have a copyright. Make as many copies of the enclosed forms as necessary or copy the whole manual to share with others in your company. Meaning and Importance of HACCP HACCP is an acronym that stands for Hazard Analysis and Critical Control Point (Slide 2). It is a systematic approach to the identification, evaluation and control of food-safety hazards. The concepts behind this term are important. Slide 2 HACCP stands for Hazard Analysis and Critical Control Points. 2
Introduction to Alliance Course and HACCP HACCP is a preventive system of food safety hazard controls rather than a reactive one (Slide 3). Food processors can use it as a management tool to ensure safer food products for consumers. The HACCP system is designed to identify hazards (HA – Hazard Analysis) and establish controls (CCP – Critical Control Points). Slide 3 HACCP concepts are: • Preventive, not reactive. • A management tool used to protect the food supply. HACCP is not a zero-risk system, but it is designed to minimize the risk of food-safety hazards to acceptable levels (Slide 4). It is a proven approach to help assure food safety. In 1973, FDA required HACCP-type controls for processing low-acid canned foods to protect against Clostridium botulinum, the bacteria that can produce the toxin which causes botulism. Slide 4 HACCP is not a zero-risk system. It is designed to minimize the risk of food-safety hazards. The HACCP concept was first applied to food production during efforts to supply safe food for the United States space program in the early 1960s. It was decided that existing quality control techniques did not provide adequate assurance against contamination during food production. The end-product testing necessary to provide assurance that the food would be safe would be so extensive that little food would be available for space flights (Slide 5). Currently, HACCP has been adopted by many food processors to assure the safety of the food products. Slide 5 Origins of HACCP: • Pioneered in the 1960s. • First used when foods were developed for the space program. • Adopted by many food processors. 3
Page 1 and 2: SGR 127 HACCP Hazard Analysis and C
Page 3 and 4: HACCP Hazard Analysis and Critical
Page 5 and 6: Table of Contents: HACCP Training C
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Page 9 and 10: Course Agenda: SHA for Training and
Page 11: Chapter 1 Introduction to Alliance
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Page 17 and 18: Chapter 2 Prerequisite Programs Int
Page 19 and 20: Prerequisite Programs Well designed
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Page 31 and 32: Prerequisite Programs Table 1 (cont
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Page 39 and 40: Prerequisite Programs Form 2 Monthl
Page 41 and 42: Chapter 3 Preliminary Steps in Deve
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Chapter 4 Slide 19 Some controls fo
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Chapter 4 These nematodes are relat
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Chapter 4 Slide 25 Biotoxins - natu
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Chapter 4 Symptoms of PSP initially
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Chapter 4 Gempylids produce an oil
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Chapter 4 skin. FD&C Yellow #5 is u
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Chapter 4 Controls are necessary to
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Chapter 4 Metal Hazards Metal-to-me
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Chapter 5 Principle 1: Hazard Analy
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Principle 1: Hazard Analysis Slide
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Principle 1: Hazard Analysis this c
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Principle 1: Hazard Analysis Conclu
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Principle 1: Hazard Analysis Exampl
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Chapter 6 Principle 2: Determine Cr
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Principle 2: Determine Critical Con
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Chapter 7 Principle 3: Establish Cr
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Principle 3: Establish Critical Lim
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Chapter 8 Principle 4: Critical Con
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Principle 4: Critical Control Point
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Slide 12 HACCP plan form for XYZ Se
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Chapter 9 may be possible, and is a
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Chapter 9 support the decision. Lik
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Chapter 9 Corrective Action Example
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Chapter 9 Slide 11 (cont.) Critical
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Slide 12 HACCP plan form for XYZ Se
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Chapter 10 Principle 6: Establish V
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Principle 6: Establish Verification
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Slide 22 Firm Name: HACCP Plan For
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Chapter 11 Principle 7: Record-Keep
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Principle 7: Record-Keeping Procedu
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Slide 28 Firm Name: HACCP Plan For
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Chapter 12 The Seafood HACCP Regula
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The Seafood HACCP Regulation Regula
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The Seafood HACCP Regulation Curren
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The Seafood HACCP Regulation Slide
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The Seafood HACCP Regulation does n
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The Seafood HACCP Regulation Verifi
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The Seafood HACCP Regulation The la
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Chapter 13 Resources for Preparing
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Resources for Preparing HACCP Plans
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Slide 5 How the Hazards Guide Steps
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Appendix 1 FDA’s Seafood HACCP Re
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FDA’s Seafood HACCP Regulation (o
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FDA’s Seafood HACCP Regulation (6
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FDA’s Seafood HACCP Regulation (e
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FDA’s Seafood HACCP Regulation (i
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Appendix 2 HACCP Worksheets Workshe
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HACCP Worksheets Hazard Analysis Wo
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HACCP Worksheets Hazard Analysis Wo
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HACCP Worksheets HACCP Plan Form CC
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Firm Name: HACCP Plan Form Product
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Appendix 3 (f) Food means food as d
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Appendix 3 (4) Removing all unsecur
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Appendix 3 (4) Be constructed in su
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Appendix 3 § 110.37 Sanitary facil
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Appendix 3 (e) Each freezer and col
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Appendix 3 contamination of food. O
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Appendix 3 (14) Food such as, but n
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Appendix 4 Traditional Approach for
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Traditional Approach for Conducting
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Firm Name: HACCP Plan Form Product
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Also Available from the National Se
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HACCP

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