Transcript HACCP - European Food Safety

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)
Sources of Information on Seafood Hazards
and Control Measures (Computer Accessible)
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Sea Grant/Cooperative Extension
FDA Fish and Fishery Products Hazards and Controls Guide
FDA Compliance Policy Guides and Import Alerts
FDA NSSP Manuals
USDA
NMFS
CDC (www.cdc.gov/)
CODEX standards for fish and fishery products
(www.codexalimentarius.net/standard/volume9/vol9_e.htm)
CFIA (www.inspection.gc.ca/english/anima/fispoi/fispoie.shtml)
CFIA Quality Management Program
(www.inspection.gc.ca/english/anima/fispoi/qmp/qmppgqe.shtml)
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