HACCP

More documents

Recommendations

Info

Contributors: HACCP Training Curriculum These programs and individuals have made significant contributes of time, talent and concern for building and maintaining the Seafood HACCP Alliance program from its inception in 1993. This list includes individuals who are not active on current Seafood HACCP Alliance committees. *David Attaway, National Sea Grant College Program, Silver Spring, MD Dane Bernard, National Food Processors Association, Washington, DC Jeffrey M. Brown, U.S. FDA, Division of HACCP Programs, Washington, DC Jim Cato, FL Sea Grant College Program, University of Florida, Gainesville, FL William Cole, U.S. FDA, Washington, DC Robert Collette, National Fisheries Institute, McLean, VA Dean Davidson, U.S. FDA, Washington, DC Arthur Dell’Aria, Virginia Dept. of Agriculture, Richmond, VA Mike Ellison, U.S. FDA, Washington, DC Marion Fuller, FL Department of Agriculture, Tallahassee, FL Spencer Garrett, National Marine Fisheries Service, Pascagoula, MS Austin Gavin III, National Food Processors Association, Washington, DC Gary German, U.S. FDA, Rockville, MD David Gombas, National Center for Food Safety and Technology, Chicago, IL Michael Haby, Texas A&M University, Corpus Christi, TX Ken Hilderbrand, Oregon State University, Newport, OR Anna Hood, Mississippi State University, Starkville, MS LeeAnne Jackson, U.S. FDA, Washington, DC Donald Kramer, University of Alaska, Anchorage, AK John Lattimore, Mid-Continental AFDO, Texas Dept. Health, Austin, TX Jeanette Lyon, U.S. FDA, Washington, DC Nicholas L. Majerus, U.S. FDA, Detroit, MI Michael Morrissey, Oregon State University, Portland, OR Jim Murray, National Sea Grant Office, Silver Spring, MD Alexander A. Ondis, U.S. FDA, Baltimore, MD Jim Ostergard, National Marine Fisheries Service, Gloucester, MA *Robert Price, University of California, Davis, CA Jeffery Rhodhamel, U.S. FDA, Washington, DC Denise Rooney, Association of Food and Drug Officials, York, PA Dan Smyly, Florida Dept. of Agriculture, Tallahassee, FL Steve Spinak, U.S. FDA, Washington, DC Maurice Tamura, Dept. of Health, Food and Drug Branch, Honolulu, HI Paul Tierney, Massachusetts Dept. of Public Health, Jamaica Plain, MA Janet Walraven, U.S. FDA, Dauphin Island, AL Donn Ward, North Carolina State University, Raleigh, NC Richard Waskiewics, Massachusetts Dept. of Public Health, Jamaica Plain, MA Steve Wilson, National Marine Fisheries Service, Silver Spring, MD Christopher Wogee, California Dept. of Health Services, Sacramento, CA Kim Young, U.S. FDA, Washington, DC *Deceased ii
Table of Contents: HACCP Training Curriculum National Seafood HACCP Alliance for Training and Education .......iv HACCP Course Agenda ............................................................................... vii Chapter 1. Introduction to Alliance Course and HACCP ............................................1 Chapter 2. Prerequisite Programs .....................................................................................7 Chapter 3. Preliminary Steps in Developing a HACCP Plan .....................................31 Chapter 4. Seafood Safety Hazards .............................................................................. 39 Chapter 5. Principle 1: Hazard Analysis ........................................................................69 Chapter 6. Principle 2: Determine Critical Control Points ....................................... 87 Chapter 7. Principle 3: Establish Critical Limits ........................................................... 95 Chapter 8. Principle 4: Critical Control Point Monitoring ...................................... 105 Chapter 9. Principle 5: Corrective Actions .................................................................115 Chapter 10. Principle 6: Establish Verification Procedures .......................................127 Chapter 11. Principle 7: Record-Keeping Procedures .............................................. 143 Chapter 12. The Seafood HACCP Regulation............................................................. 163 Chapter 13. Resources for Preparing HACCP Plans .................................................. 183 Appendix 1. FDA’s Seafood HACCP Regulation .......................................................... 195 Appendix 2. HACCP Worksheets ....................................................................................209 Appendix 3. Current Good Manufacturing Practices (21CFR110)............................217 Appendix 4. Traditional Approach for Conducting Hazard Analysis ......................233 iii
Page 1 and 2: SGR 127 HACCP Hazard Analysis and C
Page 3: HACCP Hazard Analysis and Critical
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 and 38: Form 1 Daily Sanitation Control Rec
Page 39 and 40: Prerequisite Programs Form 2 Monthl
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 58 and 59:
Page 60 and 61:
Page 62 and 63:
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
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Principle 1: Hazard Analysis Conclu
Page 91 and 92:
Page 93 and 94:
Principle 1: Hazard Analysis Exampl
Page 95 and 96:
Page 97 and 98:
Chapter 6 Principle 2: Determine Cr
Page 99 and 100:
Principle 2: Determine Critical Con
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Chapter 7 Principle 3: Establish Cr
Page 107 and 108:
Principle 3: Establish Critical Lim
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Chapter 8 Principle 4: Critical Con
Page 117 and 118:
Principle 4: Critical Control Point
Page 119 and 120:
Page 121 and 122:
Page 123:
Slide 12 HACCP plan form for XYZ Se
Page 126 and 127:
Chapter 9 may be possible, and is a
Page 128 and 129:
Chapter 9 support the decision. Lik
Page 130 and 131:
Chapter 9 Corrective Action Example
Page 132 and 133:
Chapter 9 Slide 11 (cont.) Critical
Page 134 and 135:
Slide 12 HACCP plan form for XYZ Se
Page 137 and 138:
Chapter 10 Principle 6: Establish V
Page 139 and 140:
Principle 6: Establish Verification
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Slide 22 Firm Name: HACCP Plan For
Page 153 and 154:
Chapter 11 Principle 7: Record-Keep
Page 155 and 156:
Principle 7: Record-Keeping Procedu
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Slide 28 Firm Name: HACCP Plan For
Page 173 and 174:
Chapter 12 The Seafood HACCP Regula
Page 175 and 176:
The Seafood HACCP Regulation Regula
Page 177 and 178:
The Seafood HACCP Regulation Curren
Page 179 and 180:
The Seafood HACCP Regulation Slide
Page 181 and 182:
The Seafood HACCP Regulation does n
Page 183 and 184:
The Seafood HACCP Regulation Verifi
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
Page 191 and 192:
The Seafood HACCP Regulation The la
Page 193 and 194:
Chapter 13 Resources for Preparing
Page 195 and 196:
Resources for Preparing HACCP Plans
Page 197 and 198:
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Slide 5 How the Hazards Guide Steps
Page 205 and 206:
Appendix 1 FDA’s Seafood HACCP Re
Page 207 and 208:
FDA’s Seafood HACCP Regulation (o
Page 209 and 210:
FDA’s Seafood HACCP Regulation (6
Page 211 and 212:
Page 213 and 214:
FDA’s Seafood HACCP Regulation (e
Page 215 and 216:
FDA’s Seafood HACCP Regulation (i
Page 217 and 218:
Page 219 and 220:
Appendix 2 HACCP Worksheets Workshe
Page 221 and 222:
HACCP Worksheets Hazard Analysis Wo
Page 223 and 224:
HACCP Worksheets Hazard Analysis Wo
Page 225 and 226:
HACCP Worksheets HACCP Plan Form CC
Page 227:
Firm Name: HACCP Plan Form Product
Page 230 and 231:
Appendix 3 (f) Food means food as d
Page 232 and 233:
Appendix 3 (4) Removing all unsecur
Page 234 and 235:
Appendix 3 (4) Be constructed in su
Page 236 and 237:
Appendix 3 § 110.37 Sanitary facil
Page 238 and 239:
Appendix 3 (e) Each freezer and col
Page 240 and 241:
Appendix 3 contamination of food. O
Page 242 and 243:
Appendix 3 (14) Food such as, but n
Page 245 and 246:
Appendix 4 Traditional Approach for
Page 247 and 248:
Traditional Approach for Conducting
Page 249 and 250:
Firm Name: HACCP Plan Form Product
Page 251:
Also Available from the National Se
show all

HACCP

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?