To: Seafood HACCP Mailing List
Part 110 - Current GMP in Manufacturing, Packing or Holding Human Food
that Enrique Bertullo refers to is available at:
http://www.access.gpo.gov/nara/cfr/waisidx_03/21cfr110_03.html
The Seafood HACCP Alliance Sanitation Control Procedures Course for
Processing Fish and Fishery Products teaches participants how to:
- develop SSOPs
- conduct monitoring for sanitary "conditions and practices", and
- maintain sanitary conditions and practices
At the Sanitation web site on SeafoodNIC
(http://seafood.ucdavis.edu/sanitation/sanitat.HTM ), I've listed many
sanitation resources including a link to the online version of the copy of
the SCP manual, a listing of training courses, and even a course video
(you will need a high speed connection to download the videos) which was
developed by the Seafood HACCP Alliance in cooperation with 4 East Coast
Seafood Specialists: Doris Hicks (U. Delaware), Tom Rippen (U. Maryland),
Keith Gates (U. Georgia) and Lori Pivarnik (U. Rhode Island), etc.
The SCP manual is issued at the SCP short course, and you can also order
it separately from the U. of Florida:
http://ifasbooks.ufl.edu/merchant2/merchant.mv?Screen=CTGY&Store_Code=IFASBOOKS&Category_Code=SGBK
Pamela Tom
University of California
Sea Grant Extension Program
On Wed, 14 Jan 2004, Enrique Bertullo wrote:
> Dear Mr. Kevin Lyman:
>
> As you said, the SSOP PLAN is a narrative description of a proper method
> applied to your processing plant for hygiene and sanitation.
> Nevertheless, through a daily Plant inspection you should register and
> mantein the records at list during two years in according to the
> mandatory US FDA Regulation. Your SSOP could be successful only if you
> have in place the current Good Manufacturing Practices (GMP), CFR, Part
> 110.
> Regards,
>
> Enrique Bertullo
> Estate University of Uruguay
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