Resources for Preparing HACCP Plans

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1 Resources for Preparing HACCP Plans Pamela Tom, Sea Grant Advisor California Sea Grant University of California Seattle, WA May 8,

2 Key Resources Personnel Publications Internet 2

3 Personnel Seafood processors Trade associations Consultants and auditors University specialists Government seafood inspectors Suppliers, buyers and laboratory analysts Processing authorities p

4 Publications p. 185 The HACCP training curriculum FDA Hazards Guide 4

FDA Hazards Guide p. 185 http://www.fda.

5 FDA Hazards Guide p edocuments/seafood/fishandfisheriesproductshazardsandcontrolsguide/d efault.htm 5

6 Compendium of Fish & Fishery Products Processes, Hazards and Controls p

7 Compendium p Potential Food Safety Hazards Control Measures Guidelines (Federal, State) Process Establishment Critical Aspects of Process Growth Heat Resistance Analytical Procedures HACCP Plan Examples Commercial Test Products Processes Time Temperature Monitoring Tags References 7

8 FDA Web Site p

9 Warning Letters 9

10 Seafood List p ents/seafood/ucm htm 10

11 Aquaculture Drugs p htm 11

12 Import Alerts p

13 Bad Bug Book p odbornepathogensnaturaltoxins/badbugbook/ucm pdf 13

Listeria Guidance p. 188 http://www.fda.

14 Listeria Guidance p ents/foodprocessinghaccp/ucm htm 14

15 HACCP Q&As p ents/seafood/ucm htm 15

Shellfish Shippers p. 188 https://info1.

16 Shellfish Shippers p

17 Fish Encyclopedia p SpecificInformation/Seafood/RegulatoryFishEncyclopediaRFE/default.htm 17

18 Seafood HACCP p oodhaccp/default.htm 18

19 Seafood Information and Resources p

NACMCF HACCP Principles & Application Guidelines p.189 http://www.fda.

20 NACMCF HACCP Principles & Application Guidelines p m htm 20

21 NSSP Program Guide p SpecificInformation/Seafood/FederalStatePrograms/NationalShellfishSanitationProgra m/default.htm 21

22 Generic HACCP Forms & Plans p

23 SHA HACCP Model Plans p

24 CDC p

25 HACCP Discussion List p

26 SeafoodNIC p

27 Seafood HACCP Alliance Sanitation Control Procedures for Processing Fish and Fishery Products Streaming Videos 27

28 Key Pages of the Curriculum p Ch. 3 Assemble HACCP team Describe product, intended use and consumers Flow diagram and describe process p Hazard analysis p HACCP plan p How to use the Guide 28

29 HACCP Curriculum Appendices 1 (195) Seafood HACCP Regulation 2 (209) HACCP Worksheets 3 (219) Current GMPs 4 (235) Traditional Hazard Analysis 29

30 Key Pages of the Hazards Guide p Ch. 2 The 18 steps p Ch. 3 Potential speciesrelated & process-related hazards: p. 30 Table 3-1 Substitution p. 31 Table 3-2 Vertebrates p. 62 Table 3-3 invertebrates p. 71 Table 3-4 process p. 75 Ch p Appendices 30

31 FDA Guide Appendices 1 (405) Forms 2 (411) Sample Flow Diagram 3 (413) CCP Decision Tree 4 (417) Pathogen Growth & Inactivation 5 (439) FDA & EPA Regs. & Guidance 6 (443) Japanese & Hawaiian Names 7 (451) Pathogens of Greatest Concern 8 (455) Seafood HACCP Regulation 31

32 HACCP Plan Development Hazard Analysis Worksheet 32

33 HACCP Plan Development HACCP Plan Form 33

34 FDA Guide Chapter 2 The Steps to Build a HACCP Plan (See also Training Curriculum p. 192) 34

35 FDA Guide Chapter 2 The Steps to Build a HACCP Plan (See also Training Curriculum p. 193) 35

Narrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls

Narrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls National Seafood HACCP Alliance for Training and Education REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls Example: This is a Special Training Model for illustrative purposes