Chapter 13 Sources of Information on Preparing HACCP Plans

Objective In this module, you will learn: u What sources of information exist to help you identify seafood hazards and establish control measures u How to use the Fish and Fishery Products Hazards and Controls Guide to identify hazards and establish control measures

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

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

Sources of Information on Seafood Hazards and Control Measures (Computer Accessible) u Sea Grant/Cooperative Extension u FDA Fish and Fishery Products Hazards and Controls Guide u FDA Compliance Policy Guides and Import Alerts u FDA NSSP Manuals u USDA u NMFS u CDC ( u CODEX standards for fish and fishery products ( u CFIA ( u CFIA Quality Management Program (

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

Seafood Listserv u u Subject:[leave the subject blank] u Message:subscribe seafood [first name] [last name]

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

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

Compendium of Fish and Fishery Product Processes, Hazards, and Controls National Seafood HACCP Alliance for Training and Education Seafood Processes and Controls Chapter 1: Acidified, Fermented, and Salted Fish and Fisheries Products Chapter 2: Battered Fish and Fisheries Products Chapter 3: Cooked Fish and Fishery Products Chapter 4: Dried Fish and Fishery Products Chapter 5: Pasteurized Fish and Fisheries Products Chapter 6: Refrigerated Fish and Fisheries Products Chapter 7: Smoked Fish and Fisheries Products Chapter 8: Vacuum and Modified Atmosphere Packaged Fish and Fisheries Products

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

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

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

How to Use the Fish and Fishery Products Hazards and Controls Guide u 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

How to Use the Fish and Fishery Products Hazards and Controls Guide u 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