US Department of Commerce/NOAA - National Training Section

HACCP Workshop for the Seafood Industry

Day I

8:00 AM                        Introduction 

9:30 AM                        Hazard Analysis: Preliminary Steps - An overview of the origins of HACCP and the evolution of US and international HACCP-based regulatory systems. 

10:30 AM                      Seafood Safety Hazards - We’ll review the basic biological, chemical and physical hazards that can lead to food problems for consumers and their controls. 

11:15 A M                     Hazard Analysis - A Hazard Analysis methodology will be introduced

and students will be broken into workgroups to apply this method to a model seafood company. This session will also describe how a company can use their hazard analysis to comply with a variety of regulatory programs.  

12:00 PM                      Lunch 

1:00 PM                        Hazard Analysis – Continued 

5:15 PM                        Review Day – Assign Homework – End of Day I

                                    Assignment: Hazard Analysis PE

Day II

8:00 AM                        Review of the Homework Assignment 

9:30 AM                        Hazard Analysis: Risk Assessment - The third step in the hazard analysis method used in the NMFS course, students will apply probability and severity assessment to help them identify those significant hazards which must be controlled within a HACCP Plan. 

10:30 AM                      FDA Hazards and Controls Guidance

The FDA “Hazard Guide” will be covered and students will use this guide to verify their hazard analysis covers all potential hazards noted in the guide. 

11:30 A M                     Control Measures – Control measures are the cornerstone upon

which a HACCP plan is built; students will develop and apply control measures to control significant hazards through elimination, reduction or prevention for the model seafood company practical exercise. 

12:30 PM                      Lunch 

1:30 PM                        CCP Determination

Distinctions between control point and critical control points will be made and a technique introduced to identify the most appropriate locations to control previously identified hazards. 

2:30 PM                        FDA HACCP Plan - A review of the HACCP plan form used by the US FDA will help students capture HACCP theory on paper. 

3:00 PM                        Critical Limits - Defining and determining critical limits will be covered; workgroups will continue developing a HACCP plan for the Westpak Seafood Company model. 

3:45 PM                        Monitoring Procedures - Defining and developing monitoring procedures will be covered; workgroups will continue developing their HACCP plan.  

5:00 PM                        End of Day II – Assign Homework

                                    Homework: General Homework Assignment 

Day III

8:00 AM                        Review Homework 

9:00 AM                        Corrective Actions - Defining and developing appropriate corrective action plans for critical limit deviations will be covered.  Workgroups will continue the development of the HACCP plan. 

10:30 PM                      Verification Procedures - The role of daily/weekly and periodic verification procedures will be discussed; students will complete their HACCP Plan forms with verification steps for their HACCP Plan. 

11:00 AM                      Record Keeping -The role of records in your HACCP plan and records Keeping requirements will be discussed.     

12:00 PM                      Lunch 

1:00 PM                        Sanitation Control Procedures (SCP) - Sanitation as a prerequisite program for your HACCP system.  This session will cover what is required under the US FDA regulation for documenting compliance with the sanitation elements covered by Current Good Manufacturing Practices (cGMP’S).  

1:45 PM                        FDA HACCP Regulation - A thorough discussion of the FDA HACCP regulation will be made; this session will culminate with a discussion about a processor’s “next steps” to comply with existing regulations. 

2:45 PM                        Break 

3:15 PM                        NMFS HACCP Examination 

4:15 PM                        End of Day III – End of Program