1. Sources of Information on
Chapter 13
Sources of Information on
Preparing HACCP Plans

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

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

10. National Seafood HACCP Alliance for Training and Education
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

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