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Chapter 13: Sources of Information on Preparing HACCP Plans

Learning Objectives:. What sources of information exist to help you identify seafood safety hazards and establish control measuresHow to use the Fish and Fishery Products Hazards and Controls Guidance to identify hazards and establish control measures. Materials and aids:. Blank hazard assessment a

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Chapter 13: Sources of Information on Preparing HACCP Plans

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    1. Chapter 13: Sources of Information on Preparing HACCP Plans Prepared by: Pamela Tom University of California Sea Grant Extension Program April 2006

    2. Learning Objectives: What sources of information exist to help you identify seafood safety hazards and establish control measures How to use the Fish and Fishery Products Hazards and Controls Guidance to identify hazards and establish control measures

    3. Materials and aids: Blank hazard assessment and HACCP plan forms Fish and Fishery Products Hazards and Control Guidance HACCP references and examples Post-its Sources of Information Handout http://seafood.ucdavis.edu/haccp/ch13sources.htm

    4. Teaching points: Sources of Information p. 145 Seafood processors Government inspectors Trade associations Suppliers and buyers Sea Grant/Cooperative Extension

    5. Teaching points: Sources of Information – Publications p. 145 Fish and Fishery Product Hazards and Controls Guidance 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)

    6. Teaching points: Sources of Information - on-line linked resources http://seafood.ucdavis.edu/haccp/ch13sources.htm

    7. Teaching points: Computer-Accessible Information Sources p. 149 FDA’s Home Page Regulatory Fish Encyclopedia AquaNIC USDA Seafood Discussion Group SeafoodNIC Compendium of Fish and Fishery Processes, Hazards and Controls

    8. Teaching points: FDA’s Home Page http://www.fda.gov p. 149

    9. Teaching points: Regulatory Fish Encyclopedia http://vm.cfsan.fda.gov/~frf/rfe0.html p. 149

    10. Teaching points: FDA Web Site http://www.cfsan.fda.gov/seafood1.html

    11. Teaching points: FDA Web Site http://www.cfsan.fda.gov/~comm/haccpsea.html

    12. Teaching points: FDA Web Site http://www.cfsan.fda.gov/~dms/qa2haccp.html

    13. Teaching points: Aquanic http://aquanic.org p. 149

    14. Teaching points: USDA p. 150 http://peaches.nal.usda.gov/haccp/haccpsearches.asp

    15. Teaching points: USDA HACCP & Pathogen Reduction http://www.fsis.usda.gov/Science/hazard_analysis_&_pathogen_reduction/index.asp

    16. Teaching points: Seafood Discussion Group (Mailing List) p. 150 To: listproc@ucdavis.edu Subject: [leave the subject blank] Message: subscribe seafood [first name] [last name] -- Must be in plain text; not html code. Type two dashes (--) on the line after subscribing “seafood” and your name.

    17. Teaching points: Seafood Discussion Group (Mailing List) Subscription alternative I: Send a request to: pdtom@ucdavis.edu Mention seafood HACCP list Include: first and last name e-mail address

    18. Teaching points: Seafood Discussion Group (Mailing List) http://seafood.ucdavis.edu/listserv/listinfo.htm Subscription alternative II:

    19. Teaching points: SeafoodNIC http://seafood.ucdavis.edu p. 150

    20. Teaching points: Compendium of Fish and Fishery Product Processes Hazards and Control p. 150 seafood.ucdavis.edu/haccp/compendium/compend.htm

    21. Teaching points: Compendium of Fish and Fishery Product Processes Hazards and Control p. 150 seafood.ucdavis.edu/haccp/compendium/compend.htm

    22. Teaching points: Compendium of Fish and Fishery Product Processes Hazards and Control p. 150 seafood.ucdavis.edu/haccp/compendium/compend.htm 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

    23. Teaching points: Generic HACCP Forms and Plans http://seafood.ucdavis.edu/haccp/generic.htm

    24. Teaching points: Generic HACCP Plans http://seafood.ucdavis.edu/haccp/Plans.htm

    25. Teaching points: HACCP Training Calendar http://seafood.ucdavis.edu/haccp/training/masterca.htm

    26. Teaching points: Training Resources: Food Safety, HACCP and Sanitation http://seafood.ucdavis.edu/Pubs/99resources.htm

    27. Teaching points: How to Use the Hazards Guide

    28. Teaching points: How to Use the Hazards Guide Curriculum: p. 35 Processing narrative p. 38 Flow diagram p. 68-72 Hazard Analysis p. 125-26 HACCP Plan p. 151-153 How to Use the Hazards Guide

    29. Teaching points: How to Use the Hazards Guide Hazards Guide: p. 11-14 Ch. 2 The Steps p. 15 Potential Species-Related & Process-Related Hazards: p. 16 Table 3-1 vertebrates p. 38 Table 3-2 invertebrates p. 45 Table 3-3 process p. 51 Ch. 4 Pathogens etc. p. 209 Ch. 16, Pathogen survival etc. p. 237 Ch. 19, Allergens, etc. p. 269 Appendices

    30. Teaching points: How to Use the Hazards Guide Quick Introduction Ch. 2 p. 11-14 18-steps to develop a HACCP Plan, p. 11 Steps 1-8, [9], (10-12, Ch. 4-21) Steps [13], (14-18, Ch. 4-21) The Guide’s contents are linked to the 18 steps

    31. Teaching points: How to Use the Hazards Guide Quick Introduction Ch. 3 - Species and Process-related hazards, p. 15, 16, 38, 45 Ch. 4-21 - Biological, Chemical and Physical Hazards Chapters More than one control strategy example may be given Ch. 5 Parasites = 1 example Ch. 11 Aquaculture drugs = 6 examples # control examples = # portion of HACCP plan

    32. Teaching points: How to Use the Hazards Guide Quick Introduction 8 Appendices Forms (HA and HACCP) p. 269-273 Sample Product Flow Diagram p. 275-276 CCP Decision Tree (helps identify CCP) p. 277-278 Bacterial Pathogen Growth and Inactivation p. 279-283 FDA & EPA Safety Levels in Regulations and Guidance p. 285-288 Food Allergens (includes fish and crustacean shellfish) p. 289 Bibliography p. 291 – 316 Seafood HACCP Regulation p. 317 - 326

    33. Teaching points: How to Use the Hazards Guide p. 151 Preliminary Steps: General information Describe the food Describe the method of distribution and storage Identify the intended use and consumer Develop a flow diagram

    35. Teaching points: How to Use the Hazards Guide Preliminary Steps Guide p. 12; Curriculum p. 125 HA and HACCP Blank Forms Step 1: Firm name and firm address Step 2: Describe the food Step 3: Describe the method of distribution and storage Step 4: Identify the intended use and consumer Step 5: Develop a flow diagram Curriculum p. 35-37 (narrative); 38 (diagram)

    36. Step 5: Develop a flow diagram p. 38

    37. Processing Narrative p. 35

    38. Teaching points: How to Use the Hazards Guide p. 152 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

    39. Teaching points: How to Use the Hazards Guide Hazard Analysis Worksheet Guide p. 12; Curriculum p. 68-72 HA Form Step 6: Record each of the processing steps from the flow diagram in column 1 of HA form Step 7: Identify potential species-related hazards (p. 43) in column 2 Step 8: Identify potential process-related hazards (p. 45) in column 2

    40. Teaching points: How to Use the Hazards Guide Hazard Analysis Worksheet Guide p. 12; Curriculum p. 68-72 HA Form Step 9-12: Complete the HA worksheet by consulting chapters 4-21 understand the potential hazard determine if the potential hazard is significant identify the critical control points Complete steps 10-12 in the chapters relating to each of the potential hazards

    41. Teaching points: How to Use the Hazards Guide p. 152 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

    42. 1 1

    43. 1 2 1

    44. 1 2 1 3

    45. 1 2 1 3 4

    46. 1 2 1 3 4

    47. 1 2 1 3 4 5 (Flow diagram)

    48. 1 2 1 3 4 5 (Flow diagram) 6

    49. 1 2 1 3 4 5 (Flow diagram) 6 7 (species)

    50. 1 2 1 3 4 5 (Flow diagram) 6 7 (species) 8 (process)

    51. 1 2 1 3 4 5 (Flow diagram) 9 (Complete Hazard Analysis) 6 7 (species) 8 (process)

    52. 1 2 1 3 4 5 (Flow diagram) 9 (Complete Hazard Analysis) 6 7 (species) 10 8 (process)

    53. 1 2 1 3 4 5 (Flow diagram) 9 (Complete Hazard Analysis) 6 7 (species) 11 10/11 11 8 (process)

    54. 1 2 1 3 4 5 (Flow diagram) 9 (Complete Hazard Analysis) 6 7 (species) 11 10/11 11 12 8 (process)

    55. 1 2 1 3 4

    56. 1 2 1 3 4 13 13

    57. 1 2 1 3 4 13 13 14

    58. 1 2 1 3 4 13 13 14 15 15 15 15

    59. 1 2 1 3 4 13 13 14 15 15 15 15 16

    60. 1 2 1 3 4 13 13 14 15 15 15 15 16 17 (18)

    61. 1 2 1 3 4 13 13 14 15 15 15 15 16 17 18 (18) (17)

    62. 1 2 1 3 4 13 13 14 15 15 15 15 16 17 18 (18) (17) Signature Date

    63. Summary Show how to get assistance from the: Curriculum Internet FDA Hazards Guide

    64. Summary Use the shrimp example from the text and go through the 18 steps to show how to use the Guide in developing a HA worksheet and HACCP plan. Encourage students to look at chapters in the Guide, review the HACCP plan examples, and try to determine how the plan was developed.

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