chapt13 Sources of Information on Preparing HACCP Plans.ppt

Chapter 13
Sources of Information on
Preparing P 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 pliance policy guides
Import alerts
National Shellfish Sanitation Program manuals
USDA
Model Seafood Surveillance Project (NMFS)
Seafood Safety (NAS)
Morbidity and Mortality Weekly Report (CDC)
mended International Code of Practice (CODEX)
Food Safety Enhancement Program (Agriculture Canada)
Quality Management Program (Fisheries and Oceans Canada)
Computer-Accessible Information Sources
FDA’s Home Page
Regulatory Fish Encyclopedia
AquaNIC
USDA
Seafood Discussion Group
pendium of Fish and Fishery Processes, Hazards and Controls
Seafood Listserv
To: ******@
Subject: [leave the subject blank]
Message: subscribe seafood [first name] [last name]
Seafood P()
Generic P Forms and Plans
P Training Schedules
Other P Resources
Other P Resources()
Rapid Test Methods – Seafood Hazards
Seafood P Encore Course Manual
Slide and Video Presentations
Compendium of Fish and Fishery Product Processes, Hazards, and Controls
National Seafood P 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
Chapt