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Seafood HACCP Alliance

National Performance Review Board's "Hammer Award" Recognizes Sea Grant's Seafood Safety Efforts


Seafood HACCP Alliance for Education and Training
History of the Seafood HACCP Alliance
Seafood HACCP Alliance Steering Committee (2013)
Specific Tasks Addressed by the Alliance

Seafood HACCP Training Information
AFDO Certificate Replacement Information
AFDO HACCP and SCP Training Protocol
Fish and Fishery Products Hazards and Controls Guide, 4th. Ed. (2011) 
HACCP Training Curriculum (HACCP Manual), 5th Ed.
Seafood HACCP Alliance Trainer Resources (Manuals, FDA Hazards Guide, Models and Slides)

Cornell Internet Training and Education

Good Manufacturing Practices Course
Segment 1 Seafood HACCP Course

FDA Seafood HACCP Video Series (includes:)
   Time-Temperature Indicators
   Time and Temperature Controls During Unrefrigerated Processing
   Secondary Processor Receiving and Storage Controls
   Heat Process Validation
   Primary Processor Scombrotoxin Controls - Overview and Testing at Receiving
   Primary Processor Scombrotoxin Controls - Harvest Vessel Records


Seafood HACCP COMPENDIUM (includes:)
   Seafood Processes and Controls
      Acidified, Fermented and Salted Fish and Fisheries Products
      Battered Fish and Fisheries Products
      Cooked Fish and Fishery Products
      Dried Fish and Fishery Products
      Pasteurized Fish and Fisheries Products
      Refrigerated Fish and Fisheries Products
      Smoked Fish and Fisheries Products
      Vacuum and Modified Atmosphere Packaged Fish and Fisheries Products
   Biological Hazards and Controls
   Chemical Hazards and Controls
   Physical Hazards and Controls


Sanitation Control Procedures (Automatic PowerPoint Downloads)
Sanitation Control Procedures for Processing Fish and Fishery Products Manual - Seafood HACCP Alliance

Sanitation Control Procedures for Processing Fish and Fishery Products** 
(to be used with the SCP for Processing Fish and Fishery Products Manual*)  

Windows Media Streaming Versions
(Faster Access)

HTTP Server
(Slower Access)

Introduction Broadband (22 minutes) - Lori Pivarnik, University of Rhode Island   56K Broadband 56K Broadband
Chapter 1:  Safety of Water (16 minutes)  - Doris Hicks, Delaware Sea Grant   56K Broadband 56K  Broadband
Chapter 2: Condition and Cleanliness of Food Contact Surfaces (50 minutes)  - Thomas Rippen, Maryland Sea Grant 56K Broadband 56K  Broadband
Chapter 3: Prevention of Cross Contamination (51 minutes) - Ken Gall, NY Sea Grant  56K Broadband 56K Broadband
Chapter 4: Maintenance of Hand Washing, Hand Sanitizing, and Toilet Facilities (22 minutes) - Keith Gates, Georgia Sea Grant  56K Broadband 56K  Broadband
Chapter 5 Protection of Food from Adulterants/Proper Labeling, Storage (14 minutes) - Lori Pivarnik, University of Rhode Island  56K Broadband 56K Broadband
Chapter 6: Use of Toxic Compounds (13 minutes) - Lori Pivarnik, University of Rhode Island   56K Broadband 56K  Broadband
Chapter 7: Control of Employee Health Conditions (13 minutes) - Doris Hicks, Delaware Sea Grant  56K Broadband 56K Broadband
Chapter 8: Exclusion of Pests (29 minutes) - Ken Gall, NY Sea Grant 56K Broadband 56K Broadband
Example:   SSOP Plan and Sanitation Control Records (14 minutes) - Thomas Rippen, Maryland Sea Grant 56K Broadband 56K Broadband


For More Information Contact: W. Steven Otwell, Florida Sea Grant, University of Florida, Professor, Seafood Technology Phone: 352-392-1991 ext.304; E-Mail: otwell@gnv.ifas.ufl.edu
Steve Kearl, Florida Sea Grant Communications Director Phone: 352-392-2801; E-Mail: skearl@ufl.edu

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Christina A. Mireles DeWitt, SeafoodNIC Administrator

OSU Seafood Research & Education Center
Food Science & Technology Department
OREGON STATE UNIVERSITY
2001 MARINE DR STE 253
ASTORIA OR 97103-3420  USA

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