Seafood HACCP

Option One:

One Day Virtual Live with Alex

Using ZOOM after Finishing

the Self-Paced Part 1 by Cornell

University

Link to Register for the First Part

Link to register for part 2

Instructor-Led On Zoom

Chapter 1. Introduction to the Alliance Course and HACCP
Chapter 2. Prerequisite Programs and Sanitation Control Procedures
Chapter 3. Seafood Safety Hazards
Chapter 4. Preliminary Steps in Developing a HACCP Plan
Chapter 5. Principle 1. Hazard Analysis
Chapter 6. Principle 2. Determine Critical Control Points
Chapter 7. Principle 3. Establish Critical Limits
Chapter 8. Principle 4. Critical Control Point Monitoring
Chapter 9. Principle 5. Corrective Actions
Chapter 10 Principle 6. Establish Verification Procedures
Chapter 11. Principle 7. Record-Keeping Procedures
Chapter 12. Principle 8. The Seafood HACCP Regulation
Chapter 13. Resources for Preparing HACCP Plans
Appendix 1. FDA’s Seafood HACCP Regulation
Appendix 2. HACCP Worksheets
Appendix 3. Current Good Manufacturing Practices
Appendix 4. Glossary

Registration for

Part 2

Wholesale/Distribution/Warehouse (Short version)

Wholesale/Distribution of Histamine Fish

Tilapia (farm-raised), Fresh and Frozen

Trout (aquaculture), Raw, Frozen

Link to ZOOM Tutorials

The Cooperative State Research, Education, and Extension Service (CSREES) was an extension agency within the U.S. Department of Agriculture (USDA), part of the executive branch of the federal government. The 1994 Department Reorganization Act, passed by Congress, created CSREES by combining the former Cooperative State Research Service and the Extension Service into a single agency. CSREES’ mission is to “advance agriculture, the environment, human health and well-being, and communities” by supporting research, education, and extension programs at land-grant universities and other organizations it partners with. CSREES doesn’t conduct its own research; it provides funding and leadership to land-grant universities and competitively granted awards to researchers in partner organizations. CSREES’ areas of involvement span across 60 programs in the biological, physical, and social sciences related to agricultural research, economic analysis, statistics, extension, and higher education.[3]

NOAA SEA GRANT COLLGE PROGRAMS

Option Two:

One Day Onsite Class with

Alex after Finishing the Self-Paced Part By Cornell University.
Please Contact Alex to arrange an Onsite Class

Link to Self-Paced Part by Cornell University

Chapter 1. Introduction to the Alliance Course and HACCP
Chapter 2. Prerequisite Programs and Sanitation Control Procedures
Chapter 3. Seafood Safety Hazards
Chapter 4. Preliminary Steps in Developing a HACCP Plan
Chapter 5. Principle 1. Hazard Analysis
Chapter 6. Principle 2. Determine Critical Control Points
Chapter 7. Principle 3. Establish Critical Limits
Chapter 8. Principle 4. Critical Control Point Monitoring
Chapter 9. Principle 5. Corrective Actions
Chapter 10 Principle 6. Establish Verification Procedures
Chapter 11. Principle 7. Record-Keeping Procedures
Chapter 12. Principle 8. The Seafood HACCP Regulation
Chapter 13. Resources for Preparing HACCP Plans
Appendix 1. FDA’s Seafood HACCP Regulation
Appendix 2. HACCP Worksheets
Appendix 3. Current Good Manufacturing Practices
Appendix 4. Glossary

Seafood HACCP Models, Books, and Sanitation Rules

Link to How to Use Seafood Models

Shrimp (Wild), Cooked, Frozen

Shrimp (farm-raised), Raw Frozen

Fish Sticks, Breaded Frozen

Hot Smoked Salmon Fillets (farm-raised), Reduced Oxygen Packed, Refrigerated

FDA Current Good Manufacturing Practices (CGMP)
21 CFR Part 117, Subpart B Checklist

Seafood HACCP Alliance

The “Alliance” is a collaborative training program involving representation from three federal agencies (the Food and Drug Administration, U.S. Department of Agriculture-CSREES, and U.S. Department of Commerce-Seafood Inspection Program), all respective state agencies through the AFDO regional affiliates, the Interstate Shellfish Sanitation Conference, and the seafood industry trade associations, National Fisheries Institute and Seafood Products Association.
These programs are linked in a cooperative partnership with expertise and instructors from numerous academic, Extension Service and Sea Grant College programs across the nation. The collaborative working structure is known as the SHA Steering Committee by which any commercial, regulatory or food safety expertise can communicate interest and support.

NATIONAL FISHERIES INSTITUE

SEAFOOD PRODUCTS ASSOCIATION

Sanitation Control Procedures Course

(AFDO/SHA)

Coming Soon


On Zoom


Instructor-Led

This course was developed through a National Sea Grant College Program project  contained the core training manual  and Curriculum developed by the Seafood HACCP Alliance (SHA) to teach Sanitation Control Procedures (SCP) for food safety. This curriculum referenced and incorporated recommendations from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), the U.S. Food and Drug Administration (FDA) Fish and Fishery Products Hazards and Control Guide, the U.S. Food and Drug Administration mandatory HACCP (21 CFR Part 123), and FDA Current Good Manufacturing Practices, and various sanitation standards operation procedures (SSOP’s) prepared by the government agencies, trade associations, academia, and individuals having expert knowledge of the concept and application of sanitation in food processing.
Among topics covered are:
  – FDA CGMP 21 CFR Part 1 Subpart B,
  – FDA Listeria Control guidance and
  – various sanitation standards operation
procedures (SSOP’s) prepared by the
    government agencies such as
  – USDA FSIS Sanitation (9 CFR part 416),
  – USDA FSIS Listeria Rule (9 CFR Part 430),
  – trade associations,
  – academia such as Cornell University and 3M
collaboration Environment
    Monitoring Handbook for the Food and Beverage
Industries,
  – and individuals having expert knowledge of the
concept and application of  sanitation in food
processing .

This course also explains the responsibilites of Qualified Individual (QI) under the FDA Human Food Rule (21 CFR Part 117).

Method of Validation of Sanitation Preventive Control Programs using Cornell University and 3M methods will also will be taught.

INTRODUCTION

CHAPTER 1 SAFETY OF WATER

CHAPTER 2 CONDITION AND CLEANLINESS OF
FOOD CONTACT SURFACES

CHAPTER 3 PREVENTION OF CROSS CONTAMINATION

CHAPTER 4 MAINTENANCE OF HAND WASHING,
HAND SANITIZING, AND TOILET FACILITIES

CHAPTER 5 PROTECTION OF FOOD FROM ADULTERANTS

CHAPTER 6 PROPER LABELING, STORAGE, AND
USE OF TOXIC COMPOUNDS

CHAPTER 7 CONTROL OF EMPLOYEE HEALTH CONDITIONS

CHAPTER 8 EXCLUSION OF PESTS
EXAMPLE SSOP PLAN AND SANITATION CONTROL RECORDS

Seafood HACCP Regulation (21 CFR, Part 123)

Current Good Manufacturing Practices (CGMP) Regulation (21 CFR, Part 117, Subpart B)

USDA FSIS Sanitation (9 CFR Part 416)

Environmental Monitoring Handbook for the Food and Beverage Industries – by Cornell University and 3 M
1st Edition

Link to Registration

Link to the Book and Videos By FDA

Link to the Online Book

Link to Curriculum Book

Shucked Oysters

Oyster Shellstock

Fresh Tuna Loins

Wild Salmon Sushi Rolls

Wholesale/Distribution/Warehouse

INTERSTATE SHELLFISH SANITATION CONFERENCE