To: Seafood HACCP Mailing List
Fr: Pamela Tom, Mailing List and SeafoodNic Co-Owner
There have been some new updates on the Seafood Network Information Center
web site, http://seafood.ucdavis.edu, that I'd like to tell you about...
1. The web publication, "Training Resources: Food Safety, HACCP and
Sanitation" (by P. Tom and R. Price) has been updated with:
a. HACCP and Sanitation PowerPoint and PDF presentations (including a couple
in Arabic--thanks to Rick Stier (ALEB, Egypt) for these links.
b. Two on-line HACCP videos (one is 10 min, and the other runs 6 min)
which require RealPlayer to view.
c. A training aid (Word file) for teachers to show how the Sanitation
Control Procedures of HACCP are cross-referenced with the 21 CFR, Parts
110 - Food GMPs. Thanks to Daryl Thompson (USFDA) for cross
referencing the information and to Ken Hilderbrand (Oregon State U.)
for paginating the document and sharing it on the web.
2. Two new HACCP forms (a log, and a general description of scales used in
sensory judgments) for sensory evaluation of fishery products with
potential scombroid toxin were developed by Bob Jones (Southeastern
Fisheries Association) and posted at:
http://seafood.ucdavis.edu/haccp/forms.htm
Thanks, Bob, for forwarding us this information!
3. This week I created a new site, Seafood Sensory Information, at:
http://seafood.ucdavis.edu/pubs/Sensory.htm
This site includes information on techniques and methodology,
institutional and retail tips, and a list of upcoming training courses.
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This archive was generated by hypermail 2b29 : Sat Oct 06 2001 - 17:44:39 PDT