Sanitation Control Procedures Course Teaching Points
Developed by the National Seafood HACCP Alliance for Training and Education
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 - Not Available
Example SSOP Plan and Sanitation Control Records
Example SSOP Plan and Sanitation Control Records - Power Point Slides
Example SSOP Plan and Sanitation Control Records - Power Point Slides (R. J. Price's version)
Contributors:
Donald Kramer, MAP Coordinator, Alaska Sea Grant, University of Alaska, Anchorage
Michael Moody, Extension Specialist, Louisiana State University, Baton Rouge
Robert J. Price, Extension Specialist - Seafood Products, University of California, Davis
Pamela Tom, Program Representative, University of California, Davis
Lance Wong, Food Safety Education Specialist, Hawaii Department of Health, Honolulu
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Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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