Course Description  

This exciting offering from JANAAC looks at imparting the necessary knowledge to clearly understand and interpret the requirements criteria found within the Code of Federal Regulations (CFR) 21 Part 123, Chapter 1-Subchapter A-Part 1-Subpart M and FDA guidance documents. It provides participants with the knowledge required to strengthen food safety management systems operations and prepare HACCP plans with application to Seafood and Fish Products. Participants will also engage in Hazard identification for the different species of seafood.

Learning Outcomes and Topical Outline

· Know the FDA’s Fish and Fishery Products Regulation (21 CFR Part 123) and related FDA guidance documents.

· Recall and outline the FDA Requirements related to Seafood HACCP and identify the parts included in the HACCP plan.

· Describe and apply the 5 Preliminary Steps of HACCP with application to seafood.

· Describe and apply the 7 Principles of HACCP with application to seafood.

· Apply the principles to strengthen food safety management systems operation.

· Develop a HACCP plan in accordance with the FDA Guidance documents.

Pre-requisites

Basic/Fundamental knowledge of good laboratory practices.

Basic knowledge of quality management systems is an asset.

Target Attendees

· HACCP Coordinators

· Seafood Manufacturers

· Consultants

· Process improvement team

· Quality Management Teams

Areas of Focus

· The Benefits of Accreditation

· Hazard identification for the different species of seafood

· The 7 Principles of Hazard Analysis in application to seafood

· Determining the Critical Control Points and Establishing Critical Limits

· Critical Control Point Monitoring

· Applicability of Current Good Manufacturing Practices and Sanitation Standard Operating Procedures

· The Seafood HACCP Regulation Sources of Information on Preparing HACCP Plans

· FDA’s Fish and Fishery Products (21 CFR Part 123), Control of Communicable Diseases (21 CFR 1240.60) and related FDA guidance documents

· Recordkeeping requirements according to FDA