HACCP

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Form 1 (cont.) Sanitation Area and Goal Pre-Op Time Start Time 4 Hour Time 4) Maintenance of hand washing, hand sanitizing, and toilet facilities • Hand washing and hand sanitizing stations adequate Line 1: (S/U) Line 2: (S/U) • Hand sanitizing station Sanitizer Type Strength ppm Line 2: (ppm) • Toilets clean, properly functioning, and adequately supplied (S/U) 5) Protection from adulterants and 6) Labeling, storage, and use of toxic compounds • Product protected from contamination (S/U) • Cleaning compounds, lubricants, and pesticides labeled and stored properly (S/U) 7) Employee health • Employees do not show signs of medical problems (S/U) 8) Exclusion of pests • Pests excluded from processing area (S/U) S = Satisfactory / U = Unsatisfactory Signature or initials Date 8 Hour Time Post-Op Time Comments and Corrections 28
Prerequisite Programs Form 2 Monthly Sanitation Control Record Monthly Sanitation Control Record Firm Name: Date: Firm Address: 1) Safety of water Sanitation Area Decision Comments/Corrections • Safe and sanitary source (S/U) (Annual) • No cross-connections in hard plumbing (S/U) 2) Condition and cleanliness of food contact surfaces • Processing equipment and utensils in suitable condition (S/U) 3) Prevention of cross-contamination • Physical conditions of plant and layout equipment (S/U) S = Satisfactory / U = Unsatisfactory Additional Comments: Signature or initials: 29
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
Page 7 and 8: National Seafood HACCP Alliance for
Page 9 and 10: Course Agenda: SHA for Training and
Page 11 and 12: Chapter 1 Introduction to Alliance
Page 13 and 14: Introduction to Alliance Course and
Page 15 and 16: Introduction to Alliance Course and
Page 17 and 18: Chapter 2 Prerequisite Programs Int
Page 19 and 20: Prerequisite Programs Well designed
Page 21 and 22: Prerequisite Programs Slide 8 Eight
Page 23 and 24: Prerequisite Programs Slide 11 3) P
Page 25 and 26: Prerequisite Programs Slide 17 Sani
Page 27 and 28: Prerequisite Programs Slide 18 (con
Page 29 and 30: Prerequisite Programs Table 1 Examp
Page 31 and 32: Prerequisite Programs Table 1 (cont
Page 37: Form 1 Daily Sanitation Control Rec
Page 41 and 42: Chapter 3 Preliminary Steps in Deve
Page 43 and 44: Preliminary Steps in Developing a H
Page 45 and 46: Preliminary Steps in Developing a H
Page 47: Preliminary Steps in Developing a H
Page 50 and 51: Chapter 4 of the product, it is rec
Page 52 and 53: Chapter 4 Bacterial Hazards - Infec
Page 54 and 55: Chapter 4 Slide 9 What bacteria nee
Page 56 and 57: Chapter 4 Slide 11 Some controls fo
Page 64 and 65: Chapter 4 These nematodes are relat
Page 66 and 67: Chapter 4 Slide 25 Biotoxins - natu
Page 68 and 69: Chapter 4 Symptoms of PSP initially
Page 70 and 71: Chapter 4 Gempylids produce an oil
Page 72 and 73: Chapter 4 skin. FD&C Yellow #5 is u
Page 74 and 75: Chapter 4 Controls are necessary to
Page 76 and 77: Chapter 4 Metal Hazards Metal-to-me
Page 79 and 80: Chapter 5 Principle 1: Hazard Analy
Page 81 and 82: Principle 1: Hazard Analysis Slide
Page 83 and 84: Principle 1: Hazard Analysis this c
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Principle 1: Hazard Analysis Conclu
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Principle 1: Hazard Analysis Slide
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Principle 1: Hazard Analysis Exampl
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Principle 1: Hazard Analysis Slide
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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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