U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA Prime Connection
CA Seafood Industry HACCP Workshops
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FN93-15 CA SEAFOOD INDUSTRY HACCP WORKSHOPS 08/20/93
Hazard Analysis and Critical Control Point (HACCP)
Training and Certification Workshops for the Seafood Industry
September 21, 1993 Agricultural Center Building, Eureka, CA
September 23, 1993 Berkeley Marina Marriott, Berkeley, CA
October 6, 1993 Holiday Inn on the Bay at the
Embarcadero, San Diego, CA
November 3, 1993 Southern California Gas Co., Downey, CA
Co-sponsored by the University of California Sea Grant Extension Program, the
National Fisheries Institute (NFI), and the California Fisheries and Seafood
Institute
What is HACCP?
HACCP (pronounced "HASSIP") stands for the "Hazard Analysis and Critical
Control Point"system. It is a simple, specialized, and state-of-the-art system to
control seafood safety, sanitation,
and product integrity. The HACCP system identifies potential problems and prevents
these problems before they occur. Implementing HACCP systems in seafood plants can
help build a positive image for the seafood industry, and help improve consumer
confidence in seafood safety. The workshops include information on seafood
microbiology, sanitation, product integrity, HACCP concepts, and how to develop
a HACCP plan.
The U.S. Food and Drug Administration, Department of Agriculture, and
Department of Commerce all encourage HACCP-based systems for food processing,
distribution, retail, and food-
service establishments.
Who Should Attend?
All seafood processors and distributors are encouraged to attend. Learn about
HACCP and how to implement the latest and best seafood process control system.
Seafood retailers, restaura-
teurs, and commercial fishermen are also invited to attend and learn more about
the HACCP concept.
Seafood processors and distributors interested in the National Marine
Fisheries Service's (NMFS) new fee-for-service HACCP-based seafood inspection
program should attend. The new program requires that participating companies
employ at least one individual who is trained and certified in HACCP principles.
Following the HACCP workshops, NMFS will administer a certification examination.
Individuals passing the examination will be eligible (with no obligation) to
participate in the NMFS HACCP-based inspection program.
Registration Information
For information on the HACCP workshop, a copy of the workshop program, or
questions on HACCP-based seafood safety systems, contact Bob Price (916/752-2194)
or Pamela Tom (916/752-3837). The
registration fee of $100 includes refreshment breaks, handout materials, and the
NMFS testing fee, but does not include lunch or the NFI HACCP Manual ($35). Course
lectures follow the NFI HACCP Manual, and we recommend that you purchase the
manual for your company. Registration deadlines are: September 1, 1993 -
Eureka and Berkeley; September 20, 1993 - San Diego; October 20, 1993 - Los
Angeles.
1993 HACCP WORKSHOP REGISTRATION FORM
Location (check one):
__ Eureka September 21 Agricultural Center Building
__ Berkeley September 23 Berkeley Marina Marriott
__ San Diego October 6 Holiday Inn on the Bay at
the Embarcadero
__ Los Angeles November 3 Southern California Gas
Company, Downey
Course fees (enter number of registrations and manuals):
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__ Registration(s) @ $100 _____ 3 Make check payable 3
3 to "UC Regents" 3
3 3
__ NFI HACCP Manual(s) (Optional) 3 Payment must 3
@ $35 _____ 3 accompany 3
3 this form. 3
Payment must accompany this form @DDDDDDDDDDDDDDDDDDDDY
Total enclosed: $_____
Name(s) __________________________________ Telephone ____________
Company __________________________________ Fax ____________
Address __________________________________
City, State, Zip _________________________________________________
Mail this form with your check to Robert J. Price, Extension Specialist, Seafood
Products, Food Science & Technology, University of California, Davis, CA
95616-8598.
UNIVERSITY OF CALIFORNIA
COOPERATIVE EXTENSION
HACCP Training and Certification Workshops
for the Seafood Industry
TOPICS
* The HACCP Concept * Hazard Analysis
* Preventive Measures * Critical Control Points
* Critical Limits * Monitoring Procedures
* Corrective Actions * Record Keeping
* Verification * Product Integrity
* Seafood Microbiology * Sanitation; Sanitation SOPs
* Case Study * Practice Examination
* Review of NMFS HACCP Submission Guide
* NMFS HACCP Certification * Examination
TENTATIVE PROGRAM
7:30 a.m. Registration
8:00 a.m. Overview, Introductions, Objectives, Format 8:15 a.m.
HACCP Concept 8:45 a.m. Hazard
Analysis and Preventive Measures
9:30 a.m. Critical Control Points and Critical Limits
9:45 a.m. Break
10:00 a.m. Monitoring Procedures, Corrective Actions and
Records
10:45 a.m. Record Keeping and Verification
11:30 a.m. Lunch (On your own) 1:00 p.m.
Product Integrity 1:45 p.m.
Microbiology
2:30 p.m. Sanitation; Sanitation SOPs
3:00 p.m. Break
3:45 p.m. Case Study
4:15 p.m. Practice Examination 4:45 p.m.
Review Practice Examination 5:00 p.m. Review
NMFS Submission Guide 5:30 p.m. Certification
Examination
6:30 p.m. Review Examination 6:45 p.m.
Adjourn
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