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 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)

Sources of Information on Seafood Hazards and Control Measures (Computer Accessible)

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

FDA’s Home Page Regulatory Fish Encyclopedia AquaNIC USDA Seafood Discussion Group SeafoodNIC Compendium of Fish and Fishery Processes,

Hazards and Controls

Seafood Listserv To: listproc@ucdavis.edu 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

Other HACCP Resources(seafood.ucdavis.edu/haccp/othersources.htm)

Rapid Test Methods – Seafood Hazards

Seafood HACCP Encore Course Manual

Slide and Video Presentations

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 ProductsChapter 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 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