Resources For Preparing HACCP Plans
Resources for PreparingHACCP PlansPamela Tom, Sea Grant AdvisorCalifornia Sea GrantUniversity of CaliforniaE-mail: pdtom@ucdavis.eduSeattle, WAMay 8, 20121
Key Resources Personnel Publications Internet2
Personnelp. 184 Seafood processorsTrade associationsConsultants and auditorsUniversity specialistsGovernment seafood inspectorsSuppliers, buyers and laboratoryanalysts Processing authorities3
Publicationsp. 185 The HACCP training curriculum FDA Hazards Guide4
FDA Hazards Guidep. tm5
Compendium of Fish & Fishery ProductsProcesses, Hazards and Controlsp. pend.htm6
Compendiump. pend.htm Potential Food Safety HazardsControl MeasuresGuidelines (Federal, State)Process EstablishmentCritical Aspects of ProcessGrowthHeat ResistanceAnalytical ProceduresHACCP Plan ExamplesCommercial Test ProductsProcessesTime Temperature Monitoring TagsReferences7
FDA Web Sitep. 187http://www.fda.gov/8
Warning /WarningLetters/default.htm9
Seafood Listp. 60.htm10
Aquaculture Drugsp. ApprovalProcess/Aquaculture/ucm132954.htm11
Import Alertsp. portAlerts/default.htm12
Bad Bug Bookp. aturalToxins/BadBugBook/UCM297627.pdf13
Listeria Guidancep. ACCP/ucm073110.htm14
HACCP Q&Asp. 92.htm15
Shellfish Shippersp. is.cfm16
Fish Encyclopediap. FE/default.htm17
Seafood HACCPp. htm18
Seafood Information and Resourcesp. ificInformation/Seafood/default.htm19
NACMCF HACCP Principles &Application .htm20
NSSP Program Guidep. alShellfishSanitationProgram/default.htm21
Generic HACCP Forms & Plansp. ction222
SHA HACCP Model Plansp. ection223
CDCp. 190http://www.cdc.gov/24
HACCP Discussion Listp. m25
SeafoodNICp. 191http://seafood.ucdavis.edu26
Seafood HACCP AllianceSanitation Control Proceduresfor Processing Fish and FisheryProducts Streaming tm27
Key Pages of the Curriculum p. 31-37 Ch. 3 Assemble HACCP team Describe product, intended useand consumers Flow diagram and describeprocessp. 93-94 Hazard analysisp. 161-62 HACCP planp. 192-94 How to use the Guide 28
HACCP Curriculum Appendices1 (195)2 (209)3 (219)4 (235)Seafood HACCP RegulationHACCP WorksheetsCurrent GMPsTraditional Hazard Analysis29
Key Pages of the Hazards Guide p. 22-28p. 29-74p. 30p. 31p. 62p. 71p. 75p. 405Ch. 2 The 18 stepsCh. 3 Potential speciesrelated & process-relatedhazards:Table 3-1 SubstitutionTable 3-2 VertebratesTable 3-3 invertebratesTable 3-4 processCh. 4-218 Appendices30
FDA Guide Appendices1 (405)2 (411)3 (413)4 (417)5 (439)6 (443)7 (451)8 (455)FormsSample Flow DiagramCCP Decision TreePathogen Growth & InactivationFDA & EPA Regs. & GuidanceJapanese & Hawaiian NamesPathogens of Greatest ConcernSeafood HACCP Regulation31
HACCP PlanDevelopmentHazardAnalysisWorksheet32
HACCP Plan DevelopmentHACCP Plan Form33
FDA Guide – Chapter 2The Steps to Build a HACCP Plan(See also Training Curriculum p. 192)34
FDA Guide – Chapter 2The Steps to Build a HACCP Plan(See also Training Curriculum p. 193)35
The Steps to Build a HACCP Plan (See also Training Curriculum p. 192) 35 FDA Guide - Chapter 2 The Steps to Build a HACCP Plan (See also Training Curriculum p. 193) Title: Microsoft PowerPoint - PT - HACCP Resources Feb 2012.ppt Author: pdtom Created Date:
1.3 Advantages of HACCP 1.4 Application of HACCP 1.5 HACCP and Food Safety Standards 2. The Codex guidelines for the application of the HACCP system 2.1 The HACCP system 2.2 Definitions 2.3 Principles of the HACCP system 2.4 Application of the HACCP principles 3. Assemble the HACCP team - Step 1 3.1
Developing a HACCP Plan. The HACCP Plan must be developed specifically for the product and process implemented. Therefore, HACCP plans will vary depending on the actual product being processed. Generic HACCP plans can serve as useful guides in the development of process and product HACCP plans. However, it is essential that the unique .
Table of Most Likely Hazards/Control Measures for Juice VI. Preparing for HACCP A. Getting People Ready B. HACCP Training and HACCP Resource Materials 1.0 Juice HACCP Alliance Training Curriculum 2.0 USDA/FDA HACCP Training Programs and Resources Database V
processes is to provide guidance in developing a HACCP plan. 1. There must be a thorough understanding of HACCP principles when developing a HACCP plan. 2. Please refer to the "Reduced Oxygen Packaging Fact Sheet" 3. Please refer to the information sheet "What is needed in a HACCP Plan." ROP HACCP Plan must contain the following: 1.
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the “standardized curriculum” recognized by FDA Training is one means to become “Preventive ontrols Qualified Individual” required by P Rules . HACCP regs FDA Juice HACCP regs USDA HACCP regs Codex HACCP Annex NCIMS Dairy HACCP art. Verification & Recordkeeping Historica
6 Certified HACCP Auditor I. HACCP System (25 Questions) A. HACCP Terminology Define, describe, and apply basic terms related to a HACCP system: 1) deviation, 2) hazard condition, 3) preventive maintenance, and describe and apply elements of 4) NACMCF (National Advisory Comm
in Administrative Organization, Third Edition, The Free Press, Collier Macmillan Publishers, London, UK, 1976. Background Herbert A. Simon was 31 years old when he published his book "Administrative Behavior" (Simon, 76) in 1947. The aim of the book was to show how organizations can be understood in terms of their decision processes (Simon, 76, pp. ix & xxv). His central point is that decision .
