Transcript HACCP - Oregon State University

Chapter 13
Sources of Information on
Preparing HACCP Plans
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
Sources of Information
 Seafood
processors
 Government inspectors
 Trade associations
 Suppliers and buyers
 Sea Grant/Cooperative Extension
 Publications
Publications
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Fish and Fishery Product
Hazards and Controls Guide
Compliance policy guides
Import alerts
National Shellfish Sanitation
Program manuals
USDA
Model Seafood Surveillance
Project (NMFS)
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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)
Computer-Accessible Information Sources
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FDA’s Home Page
Regulatory Fish Encyclopedia
AquaNIC
USDA
Seafood Discussion Group
SeafoodNIC
Compendium of Fish and Fishery Processes, Hazards
and Controls
Seafood Listserv
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To:
[email protected]
Subject: [leave the subject blank]
Message: subscribe seafood [first name] [last name]
Seafood HACCP
(seafood.ucdavis.edu/haccp/ucd.htm)
Generic HACCP Forms and Plans
 HACCP Training Schedules
 Other HACCP Resources
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Other HACCP Resources
(seafood.ucdavis.edu/haccp/othersources.htm)
Test Methods – Seafood Hazards
 Seafood HACCP Encore Course Manual
 Slide and Video Presentations
 Rapid
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
 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
 Hazard-Analysis
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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
 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