HACCP
Hazard Analysis and Critical Control Point - Florida Sea Grant
Hazard Analysis and Critical Control Point - Florida Sea Grant
- No tags were found...
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
National Seafood <strong>HACCP</strong> Alliance for Training and Education<br />
National Seafood <strong>HACCP</strong> Alliance for Training and Education<br />
The National Seafood <strong>HACCP</strong> Alliance (SHA) provides a current, convenient<br />
and cost-effective education and training program to assist commercial and<br />
regulatory compliance with the prevailing requirements for product safety<br />
during processing and import of any seafood in the United States. The structure<br />
for the SHA program is based on collaboration among federal and state foodinspection<br />
officials, academic food safety researchers and educators, and<br />
various representatives from the seafood and aquaculture industry with<br />
commerce in the U.S. (Slide 1). The program is directed by a voluntary SHA<br />
Steering Committee. Any individual, company, agency or nation can participate<br />
in the SHA program through communications with the SHA Steering<br />
Committee. The SHA Steering Committee directs development of all training<br />
materials and courses, and the accompanying SHA Protocol.<br />
Slide 1<br />
National Seafood <strong>HACCP</strong> Alliance Steering Committee<br />
Federal and State<br />
Authorities for Seafood<br />
Safety<br />
University and Other<br />
Academics (SHA<br />
Coordination)<br />
Representatives<br />
of Industry<br />
Doing Seafood<br />
Commerce in U.S.<br />
Association of Food and Drug Officials (AFDO)<br />
Certifications, Protocol and Records<br />
The SHA Protocol is maintained by the Association of Food and Drug Officials<br />
(http://www.AFDO.org). SHA Protocol are intended to maintain a uniform and<br />
standard training format based on qualified trainers, current training materials,<br />
approved courses, and course audits for both domestic and international<br />
audiences (Slide 2). AFDO records and issues all certificates for participants<br />
that complete an approved SHA course. Certificates are issued for SHA courses<br />
in ‘<strong>HACCP</strong>: Hazard Analysis and Critical Control Point Training’ and ‘Sanitation<br />
Control Procedures for Processing Fish and Fishery Products.’ The <strong>HACCP</strong> course<br />
is offered in both a formal classroom setting and through a self-guided Internet<br />
version that participants can complete online. To obtain an AFDO certificate<br />
of course completion, the Internet participants must later attend a one-day<br />
“Segment Two” session in person.<br />
iv<br />
The SHA training materials include the standard training manuals, model<br />
<strong>HACCP</strong> plans, the FDA Hazards Guide and Compendium of Fish and<br />
Fisheries Product, Processes, Hazards, and Controls. The <strong>HACCP</strong> models<br />
are for reference as example plans for processing and importation of various<br />
seafood products (Slide 3). Some of these materials have been translated for<br />
international audiences.