MEMORANDUM

TO:          Seafood HACCP Trainers
FROM:    Donn R. Ward

DATE:     June 12, 1998

RE:          Third Edition: Seafood HACCP Training Manual

In about three weeks, the third edition of the Seafood HACCP Alliance's Training Manual will be ready for distribution. This edition contains some substantial revisions, consequently trainers are advised to review the manual before using it in a training program. The necessity for the third

edition is due in large measure to the dynamic nature of HACCP. As many of you are aware, the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) substantially revised its HACCP guidance document in August 1997. Since the Alliance's training manual has endeavored to follow the HACCP guidelines established by NACMCF, revisions were indicated.

Additionally, experience in using our training materials suggested areas for improvements.

I will not attempt to detail all of the changes made to the manual, but merely highlight some of those that are more substantive. Also, please note that given the scope of the changes there is the possibility for mistakes.

The Editorial Committee and editors have done their best, but unfortunatelyour process is not perfect.

Significant changes include:

1. Manual follows NACMCF's 1997 HACCP Principles and Application Guidelines. Among other things, this switched principles 6 and 7, meaning verification now precedes recording keeping. Thus, the pertinent chapters in the manual have been switched, as well as the columns on the HACCP Plan Form. There are also a number of changes associated with definitions and HACCP terms. For example, a subtle but significant change is the revision from "preventive measure" to "control measure".

2. An attempt has been made to give more emphasis to Prerequisite Programs and Preliminary Steps (Chapter 3). Associated with this emphasis is the inclusion (appendix VI) of the GMPs (21 CFR 110).

3. The Sanitation Audit Form (Chapter 4) has been revised to one form, to be used for both daily and monthly sanitation activities. Also, the form now reflects only the eight mandatory record keeping elements required by FDA. (Previously, the form showed more than eight which was an apparent source of confusion for training participants).

4. The Hazard Analysis chapter (chapter 5) contains rephrasing. For example: "brainstorming and risk assessment" are now "hazard identification and hazard evaluation".

5. In addition to the Decision Tree in Chapter 6, there is another example of a Decision Tree in Appendix IV. The reasons for the second tree are that some work better for different types of products (e.g., raw vs. cooked) and to emphasize the point that Decision Trees are merely tools.

6. The Verification Chapter (chapter 10) has been modified. Most changes are associated with definitions, but there is also some restructuring.

7. In addition to the current models, three additional models have been included. These are 1) Parasites, 2) Histamine, and 3) Wholesale, Distribution, and Warehouse Facilities. The original drafts of these models were supplied by Bob Price, Bob Collette, and Ken Gall. Their efforts are
greatly appreciated! However, these gentlemen may not recognize the model which appears in the manual. This is due to "tweaking" by the Editorial Committee and certain regulatory realities. Nonetheless, these models are excellent training tools and reflect one approach (not the only approach, and perhaps not the best approach) to hazard control. Please note that the Wholesale model initially may be confusing. The model introduces a new form, but represents an innovative approach to systematically deal with this complex industry segment.

Given the continuing evolution of HACCP, keeping the Alliance's curriculum current is a challenge. We hope that the Alliance's efforts to update and improve the quality of the training manual is useful

P.S. There are new overheads, so you will want to order a new set of overhead masters. Also, as far as I know, there will be in no changes in the price of materials:

• HACCP Training Manual - domestic $20.00; international $45.00 (U.S.)
• FDA Hazards & Controls Guide - domestic $15.00; international $40.00 (U.S.)
• Overhead Masters - domestic $5.00; international $5.00 (U.S.) - if ordered with manual or guide, alone - $15.00 (U.S.)

International orders are shipped via first class air mail.

Note:  All orders are non-refundable.

        Materials can be purchased from:
        North Carolina Sea Grant College Program, c/o Sandra Harris
        North Carolina State University
        Box 8605
        Raleigh, NC 27695-8605
        Phone: 919/515-9101 Fax: 919/515-7095

Donn R. Ward
Associate Head and Extension Leader
Department of Food Science
N.C. State University
Box 7624
Raleigh, NC 27695
phone 919-515-2951   fax 919-515-4694