Sanitation Control Procedures for Processing Fish & Fishery Products
Basic and Train the Trainer Course
August 21, 2000
Pagoda Hotel, Honolulu, HI
Sign up by 8/14/00
Updated: 8/1/00
SCP Course Content
This one-day course is intended to assist the seafood industry and the respective inspection authorities in developing and implementing Sanitation Control Procedures as mandated by the U.S. Food & Drug Administration (21 CFR 123). This regulation is commonly known as the Seafood HACCP Regulation which became effective in December 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used during processing in order to show conformance with good sanitary conditions and practices.  In addition to basic food sanitation and good manufacturing practices, the course features methods to address the regulatory monitoring requirements and encourages development of written SSOP’s. Course participants will learn how to draft SSOP’s and build monitoring programs for FDA’s 8 key sanitary conditions required by the regulation.

AFDO Certified Course
The Seafood HACCP Alliance (a cooperative effort of government, industry and university program) in conjunction with the Association of Food and Drug Officials (AFDO) developed and maintains the uniform Sanitation Control Procedures course for processing fish  and fishery products.  Attendees completing the one day course will be awarded a “Certificate of SCP Course Completion” issued by the AFDO office.  Trainers who meet AFDO criteria may apply for the train-the-trainer certificate by submitting the SCP Trainer's Application Form.

Registration Information
The course is open to everyone.  There is no limit on the number of people per company.  The class size is limited.  Enrollment is based on first come, first served. The registration fee is US $75.00 per person and includes course manual, AFDO certification, lunch and refreshments.  Registration (submission of form and fee) is handled by mail only. Adanced reservations by phone, fax or e-mail are not accepted for the course.  In-person registration will be accepted on a space-availability basis.

Time and Location
The course runs from 8:00 a.m. until 4:30 p.m. in the   Makai Room in the Pagoda Hotel at 1525 Rycroft St. in Honolulu, HI.

Contact Person
For questions, please contact:  Dr. Aurora S. Hodgson at the University of Hawaii.  Phone: 808/956-6564  FAX: 808/956- 3894, E-mail: Hodgsona@hawaii.edu

AFDO Criteria for Trainers
*Excerpted from the Association of Food and Drug Officials Seafood HACCP Protocol, available on the web at http://afdo.org/seafood_haccp.html
9.0       QUALIFIED AND SUPERVISORY INSTRUCTORS*
9.1 All AFDO/Alliance Seafood HACCP Training Programs must include at least one ‘qualified’ instructor to be present for the duration of the standard 3-day basic HACCP or 1-day SCP training program.  More than one ‘qualified’ instructor is preferred.

9.2 ‘Qualified’ instructors are persons who have completed a Train-the-Trainer course offered by the Seafood HACCP Alliance in conjunction with AFDO. HACCP ‘qualified’ instructors must complete the Alliance’s HACCP Train-the-Trainer course.  SCP ‘qualified’ instructors must complete the Alliance’s SCP Train-the-Trainers course.  These persons are selected and recommended by AFDO, the Alliance Steering Committee or the AFDO regional affiliates.  Selection criteria include:

9.2.1 Persons having a background of training and experience in food science, food microbiology and/or food chemistry, sanitation in food processing or related fields.

9.2.2 Persons with some prior experience and understanding of HACCP systems and/or sanitation in food processing for food safety.

9.2.3 Domestic courses:  Persons willing to and are expected, through job assignment, to assist AFDO regional affiliates and States conducting basic seafood and aquaculture HACCP and SCP training in a cost-effective manner.

9.2.4 International courses: Persons familiar with and involved in the respective country seafood and aquaculture processing and commerce and capable for training the expected commercial and regulatory audience.

9.3 A ‘supervisory’ instructor is an Alliance ‘qualified’ instructor responsible for organizing and directing the basic training course, and is also responsible for collecting registration fees, compiling the course evaluations and preparing a Course Completion Report with students identified to receive AFDO/Alliance Certificates of Course Completion.

 Sanitation Control Procedures Train-The-Trainer Course* – Registration Form
August 21, 2000    Pagoda Hotel, Makai Room,Honolulu, HI

The registration fee is US $75.00 (U.S.) per person.  Amount enclosed:_______________
Please make your check or money order payable to:  University of California Regents

Name(s)__________________________________         Telephone:_______________________

Company_________________________________         Fax: ___________________________

Address__________________________________         E-mail:__________________________

City, State, Zip_____________________________

I am applying for the:   ___Basic SCP Course     ___Train-the-Trainer SCP Course*

*TRAIN-THE-TRAINER APPLICANTS require AFDO approval and MUST INCLUDE
the SCP Trainer's Application Form which summarizes the applicant's educational, professional
and training/teaching experience.  Early application submission is highly recommended.

Before August 14, 2000, mail this form with your registration fee (if you are a trainer applicant include the SCP Trainer's Application Form) to:
    Aurora Saulo Hodgson, Ph.D.
    Extension Specialist in Food
    Dept. of Tropical Plant & Soil Sciences
    University of Hawaii at Manoa
    3190 Maile Way, St. John 102
    Honolulu, Hawaii  96822

SCP TRAINER'S APPLICATION FORM

Date and Course Location:  August 21, 2000  Honolulu, Hawaii

 

NAME OF APPLICANT___________________________________________

Mailing address___________________________________________________

                      ____________________________________________________

                      ____________________________________________________

Telephone______________________________  Fax_____________________

EMAIL________________________________________________________

 

1. Applicant must demonstrate educational background, training, and experience in Food Science, Food Microbiology and/or Food Chemistry, Sanitation in Food Processing or related fields.

 
 
  •  Education (formal coursework or academic degrees)
    •  
    Institution(s)
     
    Date(s) of attendance
     
     State related field(s) of study
     
    · Training (short courses, certification programs, etc.)

    Institution(s)

     
    Date(s) of attendance
     
    State related field(s) of study
     
    · Experience (professional work)

     Company(s)

     
     Date(s) of employment
     
     State related field(s) of work
     

    2. Applicant must have some prior experience and understanding of HACCP systems and/or sanitation in food processing for food safety.

    · Experience (professional work) and understanding (short course, certification programs, writing HACCP plans, etc.) of HACCP systems

     Company(s)

     
     Date(s) of involvement
     
     State related experience & understanding
     
     
    · Experience (professional work) and understanding (short course, certification programs, writing sanitation programs or SOPs, writing food safety programs, etc.) of sanitation in food processing for food safety

     Company(s)

     
     Date(s) of involvement
     
     State related experience & understanding
     
     
     
    Seafood HACCP Alliance Basic and Train the Trainer Course
    Sanitation Control Procedures
    Pagoda Hotel – Makai Room
    1525 Rycroft St.
    Honolulu, Hawaii
    August 21, 2000

    8:00 a.m. Registration and Welcome
    8:30 a.m. Introduction – R. Price, UC Davis
    9:30 a.m. Safety of Water – L. Wong, Hawaii Dept. of Health
    10:00 a.m. Break
    10:15 a.m. Condition and Cleanliness of Food Contact Surfaces – R. Price, UC Davis
    12:00 p.m. Lunch
    1:00 p.m. Prevention of Cross-Contamination – A. Hodgson, UHM
    1:45 p.m. Maintenance of Hand Washing, Hand Sanitizing, and Toilet Facilities – P. Tom, UC Davis
    2:15 p.m. Protection of Food from Adulterants and Proper Labeling, Storage, and Use of Toxic Compounds – A. Hodgson, UHM
    2:45 p.m. Break
    3:00 p.m. Control of Employee Health Conditions – P. Tom, UC Davis
    3:30 p.m. Exclusion of Pests – J. Kaneko, PacMar
    4:00 p.m. Examples of SSOP Plan and Sanitation Control Records – R. Price, UC Davis
    4:30.m. Adjourn

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