On Wed, 12 Apr 2006, Remi Michalowski wrote:
> The main issue actually is that everyone presents the HACCP as a
> miracle solution to prevent food safety issues.
>
> However, HACCP is nothing without the Pre-Requisites Program e.g.
> GMP, SSOP, Facilities conditions and Workers' Skills and Awareness.
Hi Everyone,
In reference to SSOPs, the Seafood HACCP Regulation
(http://www.cfsan.fda.gov/~lrd/searule3.html) mandates that sanitation
monitoring and correction records will be maintained (21 CFR 123.11). At
a minimum, the following 8 conditions shall be monitored:
1. Safety of water
2. Condition and cleanliness of food-contact surfaces
3. Prevention of cross-contamination
4. Maintenance of hand-washing, hand-sanitizing and toilet facilities
5. Protection from adulterants
6. Labeling, storage and use of toxic compounds
7. Employee health conditions
8. Exclusion of pests
In 2000 the Seafood HACCP Alliance developed the "Sanitation Control
Procedures for Processing Fish and Fishery Products" one-day course to
address the sanitation monitoring requirements and 8 conditions of the
Seafood HACCP Regulation. Internet links to the SCP training manuals (in
English and Spanish) on-line in English and Spanish as well as streaming
videos of the course topics are available at:
http://seafood.ucdavis.edu/haccp/scp.htm
Pamela Tom
University of California
Sea Grant Extension Program
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