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Chapter 13

Objective. In this module, you will learn:What sources of information exist to help you identify seafood hazards and establish control measuresHow to use the Fish and Fishery Products Hazards and Controls Guide to identify hazards and establish control measures. Sources of Information. Seafood processorsGovernment inspectorsTrade associationsSuppliers and buyersSea Grant/Cooperative ExtensionPublications.

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Chapter 13

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    1. Chapter 13 Sources of Information on Preparing HACCP Plans

    3. Sources of Information Seafood processors Government inspectors Trade associations Suppliers and buyers Sea Grant/Cooperative Extension Publications

    4. Publications Fish and Fishery Product Hazards and Controls Guide Compliance policy guides Import alerts National Shellfish Sanitation Program manuals USDA Model Seafood Surveillance Project (NMFS) Seafood Safety (NAS) Morbidity and Mortality Weekly Report (CDC) Recommended International Code of Practice (CODEX) Food Safety Enhancement Program (Agriculture Canada) Quality Management Program (Fisheries and Oceans Canada)

    5. Computer-Accessible Information Sources FDA’s Home Page Regulatory Fish Encyclopedia AquaNIC USDA Seafood Discussion Group SeafoodNIC Compendium of Fish and Fishery Processes, Hazards and Controls

    7. Seafood Listserv To: listproc@ucdavis.edu Subject: [leave the subject blank] Message: subscribe seafood [first name] [last name]

    8. Seafood HACCP (seafood.ucdavis.edu/haccp/ucd.htm) Generic HACCP Forms and Plans HACCP Training Schedules Other HACCP Resources

    9. Other HACCP Resources (seafood.ucdavis.edu/haccp/othersources.htm) Rapid Test Methods – Seafood Hazards Seafood HACCP Encore Course Manual Slide and Video Presentations

    11. Compendium of Fish and Fishery Product Processes, Hazards, and Controls Biological Hazards and Controls Chapter 9: Aerobic Plate Count Chapter 10: Bacillus cereus Chapter 11: Campylobacter spp. Chapter 12: Clostridium botulinum Chapter 13: Clostridium perfringens Chapter 14: Coliforms, Fecal Coliforms, and Escherichia coli Chapter 15: Listeria monocytogenes Chapter 16: Parasites Chapter 17: Salmonella spp. Chapter 18: Shigella spp. Chapter 19: Staphylococcus aureus Chapter 20: Vibrio spp. Chapter 21: Yersinia enterocolitica

    12. Compendium of Fish and Fishery Product Processes, Hazards, and Controls Chemical Hazards and Controls Chapter 22: Aquaculture Drugs Chapter 23: Environmental Chemical Contaminants and Pesticides Chapter 24: Food and Color Additives Chapter 25: Methyl Mercury Chapter 26: Natural Toxins Chapter 27: Scombrotoxin (Histamine) Formation Physical Hazards and Controls Chapter 28: Hard or Sharp Objects

    13. How to Use the Fish and Fishery Products Hazards and Controls Guide Preliminary Steps: General information Describe the food Describe the method of distribution and storage Identify the intended use and consumer Develop a flow diagram

    14. How to Use the Fish and Fishery Products Hazards and Controls Guide Hazard-Analysis Worksheet Set up the hazard-analysis worksheet Identify the potential species-related hazards Identify the potential process-related hazards Complete the hazard-analysis worksheet Understand the potential hazard Determine if the potential hazard is significant Identify the critical control points

    15. How to Use the Fish and Fishery Products Hazards and Controls Guide Complete the HACCP Plan Form Set the critical limits Establish monitoring procedures What, How, Frequency, and Who Establish corrective action procedures Establish verification procedures Establish a record-keeping system

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