Marco,
Examples of generic SSOPs are on the Seafood Network Information Center
website under the Seafood HACCP Page at:
http://seafood.ucdavis.edu/haccp/ucd.htm
By the end of August, the Seafood HACCP Alliance Course manual, Sanitation
control Procedures for Processing Fish and Fishery Products will be on the
SeafoodNIC. The manual covers:
Introduction
Ch. 1 Safety of Water
Ch. 2 Condition and Cleanliness of Food Contact Surfaces
Ch. 3 Prevention of Cross Contamination
Ch. 4 Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
Ch. 5 Protection of Food from Adulterants
Ch. 6 Proper Labeling, Storage and Use of Toxic Compounds
Ch. 7 Control of Employee Health Conditions
Ch. 8 Exclusion of Pests
Example SSOP Plan and Sanitation Control Records
Appendices
Seafood HACCP Reg. (21 CFR, part 123)
Good Manufacturing Practices (GMP) Reg. (21 CFR, Part 110)
Blank Forms
References
When the manual is on the web, I will post an announcement to this list.
In the meantime, the chapter is also available in hard copy for $25 (U.S.
orders only; for international orders, contact Ms. Susan Grantham
regarding additional postage fees).
Make check payable to: University of Florida
Susan Grantham
Florida Sea Grant College Program
Bldg. 803 - University of Florida
PO Box 110409
Gainesville, FL 32611-0409
352-392-2801 ext. 232
352-392-5113 (fax)
E-mail: grantham@GNV.IFAS.UFL.EDU
Regards,
Pamela Tom, Univ. of California Sea Grant Extension Program
On Tue, 4 Jul 2000, Marco Espinoza R wrote:
> Dear All
>
> This is the first time I use this net, let me introduce myself first. I am
> a Biochemist, MSc in Food Technology (QA), working in Chile. I work as part
> of a company where we advice food companies in developing QA programmes, we
> have been working with HACCP for more than 5 years, specially with Fishery,
> agroindustrial, meat and other food companies.
>
> Now we have been requested to work in the development of a QA system for a
> Catering Services Company. My feeling is to develop a SSOP plan before
> anything, then try to apply HACCP principles under FDA point of view.
>
> If somebody has any advice on how to proceed and what steps to follow, it
> will be welcome.
>
> Thanks
> Marco Espinoza
--------------------------------------------------------------
This is the Seafood HACCP Discussion Group. Information is
available on the web at:
http://seafood.ucdavis.edu/listserv/Listserv.htm
For inquiries on subscribing to the list, e-mail: pdtom@ucdavis.edu
To subscribe, e-mail listproc@ucdavis.edu with the message:
subscribe seafood [your first name] [your last name]
To unsubscribe, e-mmail listproc@ucdavis.edu with the message:
unsubscribe seafood
Files are now archived at:
http://listproc.ucdavis.edu/archives/seafood/
--------------------------------------------------------------
This archive was generated by hypermail 2b29 : Tue Jul 04 2000 - 08:23:17 PDT