HACCP

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National Seafood HACCP Alliance for Training and Education History The SHA program began as an idea during the April 1993 National Sea Grant Forum on Seafood Safety and Quality. In conjunction with the Association of Food and Drug Officials of the Southern States (AFDOSS), their Board of Directors passed a resolution to advance a seafood HACCP training program. The Council of Sea Grant Directors followed with financial support for the first meeting of the National Seafood HACCP Alliance held in December 1993. Since this modest beginning, the SHA program has received continuing support through grants from FDA, the U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture (formerly the Cooperative State Research, Education, and Extension Program) and the National Sea Grant College Program (Slide 5). Although there are many HACCP training programs and consultants, the SHA training program remains distinct in that it is the primary and proven training program recognized by all pertinent seafood regulatory authorities in the United States. It is the foundation training program for most regulatory agencies monitoring seafood commerce in the United States. Slide 5 Program support for the Seafood HACCP Alliance has been provided through grants from: • National Sea Grant College Program • United States Food and Drug Administration (FDA) • United States Department of Agriculture – National Institute of Food and Agriculture (USDA NIFA) The SHA program is now sustained, in part, by the program fees and the generous, voluntary labor of the SHA Steering Committee and qualified trainers about the world. Through 2009, nearly 25,000 participants have completed SHA HACCP courses conducted in every seafood producing nation in the world. Participation has included individuals from both government and commercial operations addressing all aspects of seafood and aquaculture products from production and processing through distribution, wholesale, retail and food services/restaurants. The SHA approach recognizes the essential role of regulatory authorities, the educational networks of Sea Grant and the Cooperative Extension Service, and the need for regional and international programs. Maintaining Course Integrity vi Because this course will be used to evaluate HACCP-training equivalency, it is imperative that course instructors adhere to the course format and material to the extent possible. The course is divided into three segments. The first teaches the student the seven principles of HACCP. The second segment explains the seafood HACCP regulations and guidance materials available to help develop a HACCP plan. The last segment is a class exercise where students are divided into small groups and asked to conduct a hazard analysis and develop a HACCP plan. Each of these segments is necessary to give students an adequate foundation to establish their firm’s HACCP mandate.
Course Agenda: SHA for Training and Education HACCP Course Agenda The course agenda is a suggested outline of how the course may be structured. The standard agenda is a 2.5 day (20 hours) course. The times allotted to each section are recommendations to allow for sufficient learning opportunities. However, there is flexibility in the design based on the nature of the audience (i.e., same processing, homogeneous audience, smaller size). Regardless of the format of the course, it is important that all agenda items be covered and that 3-4 hours be allowed for the practical work session. One approach to stimulate participation is to arrange the work sessions following the respective instruction (e.g., the work session on hazard analysis to follow the lecture on Determining Critical Control Points, and the work session on Developing the HACCP Plan following the lecture on Recordkeeping.) Likewise, some may choose to teach the HACCP regulation on day one, prior to HACCP principles. Instructors may also elect to supplement information in Chapter 4 (Seafood Safety Hazards) with additional seafood-specific hazards materials unique to the audience, product types or region. Day One 20 minutes Welcome and Course Objectives Chapter 1 60 minutes Prerequisite Programs Chapter 2 20 minutes Preliminary Steps HACCP Chapter 3 75 minutes Seafood Safety Hazards Chapter 4 90 minutes Hazard Analysis Chapter 5 Lunch 60 minutes Determine Critical Control Points Chapter 6 60 minutes Establish Critical Limits Chapter 7 40 minutes Critical Control Point Monitoring Chapter 8 40 minutes Corrective Actions Chapter 9 Day Two 60 minutes Establish Verification Procedures Chapter 10 60 minutes Record-Keeping Procedures Chapter 11 90 minutes The Seafood HACCP Regulation Chapter 12 Lunch 30 minutes Sources of Information on Chapter 13 Preparing HACCP Plans 60 minutes Review and Preparation for Developing HACCP Plans vii
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Chapter 4 Symptoms of PSP initially
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Chapter 7 Principle 3: Establish Cr
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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 Corrective Action Example
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Chapter 9 Slide 11 (cont.) Critical
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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 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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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 § 110.37 Sanitary facil
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Appendix 3 contamination of food. O
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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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