1. Seafood HACCP Alliance for Education & Training A Fresh Start in 2011 AFDOSS Annual Meeting Steve Otwell, PhD Pt. Clear, Alabama National SHA Coordinator April 6, 2011 University of Florida

2. A Fresh Start in 2011 Events : FDA Broadcast May - FDA Broadcast new Fish and Fishery Products Hazards and Controls Guidance (4th edition 2001; 10+ years update) SHA Updates SHA Trainer Re-Qualification Sessions June - SHA Updates series per AFDO affiliates - SHA Trainer Re-Qualification Sessions across AFDO affiliates with IFPTI SHA new HACCP Trainer Course (Sept. 14-16 BWI/Baltimore) Sept - SHA new HACCP Trainer Course (Sept. 14-16 BWI/Baltimore)

3. FDA Broadcast May (?) 2011 One hour recorded national broadcast and posting on FDA website Announces release of FDA’s new “Seafood Hazards Guide” Review basic changes and additions Provides directions to submit questions and purchase of the FDA Hazards Guide and the new SHA Training Manual

4. FDA’s new Seafood Hazards Guide 21 Chapters with bibliographies Clarifications based on 10+ years experience Additional recommended  controls  monitoring procedures  corrective actions  verifications

5. FDA’s new Seafood Hazards Guide Additional species and more details for certain processing hazards “reasonably likely to occur” Includes Post Harvest Processes (PHP) for molluscan shellfish and other foods that retain raw characteristics; plus more details to control Vibrio vulnificus & V. parahaemolyticus with time and temperature considerations Examples:

6. FDA’s new Seafood Hazards Guide Addition of more natural toxins of concern Specifies limits for Ciguatera 0.01 ppb Pacific 0.10 ppb Caribbean Areas - Flower Garden Banks (Gulf of Mexico) Examples:

7. FDA’s new Seafood Hazards Guide Strong and new emphasis on time and temperature controls for potential scombrotoxic fishes (Chap 7) per vessels, primary receiving, and transit More emphasis on verifications for both ‘accuracy’ and ‘calibration’ for temperature monitoring devices when used during transit, receiving, processing and storage Examples:

8. FDA’s new Seafood Hazards Guide If monitoring with Histamine Analysis, recommends methodology and sampling points number of fish and composite sampling combine with internal temperature checks and sensory assessments (Trained!) Examples:

9. FDA’s new Seafood Hazards Guide Transit Controls for RTE and refrigerated seafood transport records (< 40  F) throughout transit when internal product temperatures used, addresses number of fish and containers checked monitoring and recording ‘sufficiency’ and ‘adequacy’ of ice or cooling media (gel packs) Examples:

10. FDA’s new Seafood Hazards Guide Processing Controls (product temperature exposure) depending on products, recommends cumulative time-temperatures as possible critical limits no longer recommends use of gel packs for product temperature control during processing Examples:

11. FDA’s new Seafood Hazards Guide Refrigerated Storage Controls (RTE’s and others) no longer recommends high temperature alarms to monitor coolers or processing areas introduces use of submerged temperature sensor in liquid media to ‘mimic’ the stored products Examples:

12. FDA’s new Seafood Hazards Guide Highlights enforcement for illegal drugs in aquaculture production; and introduces some approved drugs If testing used, cautions about need to verify analytical procedures for drugs or other potential chemical contaminants vs. AOAC procedures Examples: AOAC

13. FDA’s new Seafood Hazards Guide Some new options recognition of time-temperature indicating devices (TTI’s) with significant HACCP program details recognizes use of end-point internal product temperatures to monitoring cooking or pasteurization Examples: EPIPT’s

14. FDA’s new Seafood Hazards Guide New Chap 19 – Allergens use of labeling monitored when applied to products rather than upon delivery of labels

15. SHA’s new HACCP Training Manual Guide & Training Set FDA’s SHA’s

16. SHA’s new HACCP Training Manual Aligns with FDA’s new Seafood Hazards Guide More focus on Hazard Identification & Analysis Introduces ‘inclusive’ method for the required Hazard Analysis More and new model HACCP Plans

17. Inclusive Method: SHA’s new HACCP Training Manual

18. Model HACCP Plans: IQF Cooked Shrimp Frozen Breaded Fish Sticks Shucked Oysters Pickled Herring Salmon Sushi Rolls Hot Smoked Salmon Warehouse Distribution Facility Fresh Mahi-mahi Fillets (Curriculum example) SHA’s new HACCP Training Manual

19. Half–Day sessions (1:00 – 5:00 PM) : June 8 San Francisco, CA June 22Dallas (end of AFDO annual conference) June 29Providence, RI July 12Orlando, FL July 18Annapolis, MD July 27Chicago, IL Aug 31Battle Creek, MI Update Sessions Seafood HACCP Update Sessions

20. Half–Day sessions: No registration fees ‘BUT’  should pre-register attendance ( AFDO.org)  Should obtain copy of FDA Guide in advance ( http://ifasbooks.com ) Update Sessions Seafood HACCP Update Sessions

21. Half–Day sessions (1:00 – 5:00 PM) : June 8 San Francisco, CA June 22Dallas (end of AFDO annual conference) June 29Providence, RI July 12Orlando, FL July 18Annapolis, MD July 27Chicago, IL Aug 31Battle Creek, MI Update Sessions Seafood HACCP Update Sessions All accompanied with half-day session for SHA/AFDO Trainer Re-Qualification

22. ALERT ! All ‘existing’ SHA qualified trainers since 1996 must be re-qualified to teach approved SHA/AFDO Seafood HACCP courses as of the 2011date for the FDA Broadcast Trainer Re-Qualifications

23. SHA/AFDO Seafood HACCP Trainers 1.View the FDA Broadcast (Live, FDA website or Update session) 2.Attend SHA Trainer Re-Qualification Session (future re-qualification webinars pending) Trainer Re-Qualification Protocol

24. June 8 San Francisco, CAJune 9 th June 22Dallas (AFDO Conf.)June 23 rd June 29Providence, RIJune 29 th July 12Orlando, FLJuly 13 th July 18Annapolis, MDJuly 18 th July 27Chicago, ILJuly 27 th Aug 31Battle Creek, MIAug 31 st Sessions Trainer Re-Qualification Sessions SHA/AFDO Trainer Re-qualification Seafood HACCP Update Sessions

25. Re-Qualification Sessions No registration fees “BUT” ◦ should pre-register attendance ( AFDO.org) NOTE: Pre-registered, existing trainers provided comp FDA Guides and new SHA Training Manuals in recognition of service Sessions Trainer Re-Qualification Sessions

26. Some supporting may be available to attend both the Seafood HACCP Update and Trainer Re-Qualification sessions Check with AFDO AFDO Support for State Agencies

27. Planning for September 14-16 in Baltimore (airport location for convenience) “NEW” HACCP Trainer Course Participates must suit existing SHA/AFDO protocol for Trainer Qualifications International Trainer courses planned

28. Translating Training Materials Spanish for initial work in Peru (Aug) Chinese for initial work in China (Sept)

29. International Train-the-Trainers Formal educational agreement between AQSIQ/CIQA and SHA/AFDO China support for: Translations for FDA Guide and SHA Training materials Series of Train-the-Trainer courses (Aug – Sept) Co-Issuing of training certificates (SHA/AFDO + CIQA)

30. Guide & Training Set FDA’s SHA’s http://ifasbooks.com ?