Day 1 8:00am Introduction
9:00am Overview of HACCP System
Food Regulations in the US, Origins of HACCP, International Application
of HACCP, 7 Principles and Review of FDA regulation Part 123. 11:45am
Lunch
12:45pm
Seafood Safety Hazards
We'll review the basic biological, chemical and physical hazards that
can lead to food problems for consumers and their controls. 2:15pm
Hazard Analysis; Preliminary Steps
Detailed product descriptions including identification of elevated risk
factors for each finished product allows groups to create similar product
groups based on shared risk. Risk profiles are essential to initial
hazard analysis and reassessments. 5:30pm
Review Day - Assign Homework
End of Day 1. Homework Assignment; Reading and Written Assignment Day 2 8:00am Review of the Homework Assignment
9:30am Hazard Analysis A Hazard Analysis
method 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. 10:45am Hazard
Analysis: Risk Assessment
The third step in the hazard analysis method used in the B&L course,
students will apply probability and severity assessment to help them
identify those significant hazards which must be controlled within a
HACCP Plan. 11:30am FDA Hazards and Controls
Guidance Verifying your Hazard Analysis
The FDA Fish and Fishery Products Hazards and Controls Guidance
Cocument will be used to verify the effectiveness of the hazard analysis 12:15pm Lunch
1:15pm Control Measures
Control measures are the cornerstone upon which a HACCP plan is build;
students will develop and apply control measures to control significant
hazards through elimination, reduction or prevention for the model
seafood company practical exercise. 2:30pm
CCP Determination
CCP determination approaches will be discussed for in-transit,
in-process and cumulative time-out-of-temperature related hazards.
Discussion of the Part 123 - FDA Seafood HACCP Regulation will
address regulatory requirements and exceptions. 3:30pm
FDA Seafood HACCP Plan
A review of the HACCP plan form used by the US FDA will help students
capture HACCP theory on paper. 4:00pm
Critical Limits
Dfining control measures by determining direct or indirect critical limits
will be covered; workgroups will continue developing a HACCP plan for
a Seafood Company model. Process control sources will be identified. 5:30pm End of Day 2 - Assign Homework
Day 3 8:00am Review Homework
9:00am Monitoring Procedures Defining and developing
monitoring procedures will be covered;
workgroups will continue developing their HACCP PLAN. 10:30am Corrective
Actions
Defining and developing appropriate corrective action plans for critical
limit deviations will be cvered. Workgroups will continue the
development of the HACCP PLAN. 12:00pm
Lunch
1:00pm
Verification Procedures
Initial validation and the creation of requisite daily/weekly and periodic
verification procedures will be discussed. Annual and periodic
reassessment catalysts and procedures will be covered.
Participants will complete their HACCP Plan forms with verification steps
for their HACCP Plan. 2:00pm Record
Keeping
The role of records in your HACCP plan and records keeping requirements
will be discussed specific to Part 123 requirements. 2:30pm Sanitation
Control Procedures (SCP)
Creation of an SCP 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) 3:30pm
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 regulation. 3:45pm
Break
4:00pm
HACCP Examination (optional)
End of Day 3
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