Seafood HACCP Alliance for Training and Education

National Seafood HACCP Alliance for Training and Education

Program Introduction

Seafood HACCP Alliance for Training and Education 2

Introduction

National Seafood HACCP Alliance Steering Committee

Federal and State Authorities for Seafood

Safety

Representatives of Industry Doing Seafood

Commerce in U.S.

University and Other Academics (SHA

Coordination)

Association of Food and Drug Officials (AFDO)

Certifications, Protocol and Records

Seafood HACCP Alliance for Training and Education 3

Introduction

SHA Protocols for Domestic and International Courses: • Qualified Trainers • Approved Training Materials and Courses • Course Audits • Certificates for Course Completions

SHA Courses • HACCP: Hazard Analysis and Critical Control Point • SCP: Sanitation Control Procedures for Processing Fish

and Fishery Product

Seafood HACCP Alliance for Training and Education 4

Introduction

Seafood HACCP Alliance Training Materials: SHA Standard Training Manuals • HACCP: Hazard Analysis and Critical Control Point Training Curriculum • Sanitation Control Procedures for Processing Fish and Fishery Products • HACCP Models • Compendium of Fish and Fishery Product, Processes, Hazards, and Controls

FDA Hazards Guide • Fish and Fisheries Products Hazards and Controls Guidance

Seafood HACCP Alliance for Training and Education 5

Introduction

National Seafood HACCP Alliance for Training and Education program offers current, standardized courses to assist compliance with U.S. FDA’s requirements for “HACCP-trained individuals” consistent with federal regulation 21 CFR Part 123.10

Seafood HACCP Alliance for Training and Education 6

Introduction

Program support for the Seafood HACCP Alliance has been provided through grants from: • National Sea Grant College Program • United States Food and Drug Administration (FDA) • United States Department of Agriculture–National Institute of Food and Agriculture (USDA NIFA)