Seafood HACCP Alliance for Education and Training
- History of the Seafood HACCP Alliance
- Seafood HACCP Alliance Steering Committee (2020)
- 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
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)
- 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 from Adulterants
- Chapter 6 - Proper Labeling, Storage and Use of Toxic Compounds
- Chapter 7 - Control of Employee Health Conditions
- Chapter 8 - Exclusion of Pests
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 |
HTTP Server |
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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