Hi Vikas and Seafood HACCP Community,
The Seafood HACCP Alliance has an on-line, fee-based course (sponsored
through Cornell University) which provides the basics for developing a
HACCP plan. The on-line course is equivalent to the first 2 days of
instruction of the Seafood HACCP Alliance's standardized 3-day Basic HACCP
course. In my opinion, the on-line course is an excellent source for
becoming aquainted with seafood HACCP and serves as a review for those
folks who have previously had HACCP training.
The on-line course PARTIALLY fulfills the Seafood HACCP Alliance's basic
HACCP course training curriculum. In order to obtain a HACCP course
certificate, the participant needs to attend a "Segment Two" course,
because the third day involves working with a team of others to develop a
HACCP plan. (Participants need to be aware in advance that "Segment Two"
courses are NOT offered on a regular basis, and may not be available in
their region.) The on-line course provides the participant with the
training on the 7 HACCP principles, conducting a hazard analysis, a review
of the FDA's seafood HACCP regulation, and more. The on-line course also
helps to explain how to use the FDA's Hazards and Controls Guide (referred
to an an earlier message by Madelon Mottet) in developing a HACCP plan.
Details on the on-line course are on the web at:
http://seafoodhaccp.cornell.edu/
Pamela Tom
University of California, Sea Grant Extension Program
On Wed, 27 Aug 2003, Vikas Gupta wrote:
> Dear Sir,
> I am working in a Seafood group based in Nigeria and listed in Seafood
> list of UCDAVIS. Sir, we want to apply the HACCP concept in our
> company,therefore it would be a great help if you kindly send me the
> procedure and practices followed in HACCP from very basic. I would be
> grateful to you,
>
> Thanking you,
>
> Regards
> Vikas Gupta
>
This archive was generated by hypermail 2b29 : Wed Aug 27 2003 - 09:44:12 PDT