HACCP Course Power Point Overheads
These overheads accompany the "HACCP: Hazard Analysis and Critical Control Point Training Curriculum," developed by the National Seafood HACCP Alliance for Training and Education, 4th edition, November 2001.
Chapter 1 - Introduction to Course and HACCP
Chapter 2 - Hazards - Biological, Chemical and Physical*
Chapter 3 - Prerequisite Programs and Preliminary Steps
Chapter 4 - Commercial Processing Example: IQF Cooked Shrimp
Chapter 5 - Principle 1: Hazard Analysis
Chapter 6 - Principle 2: Determine the Critical Control Points
Chapter 7 - Principle 3: Establish Critical Limits
Chapter 8 - Principle 4: Critical Control Point Monitoring
Chapter 9 - Principle 5: Corrective Actions
Chapter 10 - Principle 6: Verification Procedures
Chapter 11 - Principle 7: Record-Keeping Procedures
Chapter 12 - The Seafood HACCP Regulation
Chapter 13 - Sources of Information on Preparing HACCP Plans
Appendices
Appendix III - Hazards Found in Seafood*
Appendix V - Models
*Additional overheads for combining Chapters 2 and Appendix III
Note: each chapter contains one extra formatted overhead for trainers to include supplemental information.
Contributors:
W. Steven Otwell, Extension Seafood Specialist, University of Florida, Gainesville, FL
Robert J. Price, Extension Specialist - Seafood Products, University of California, Davis
Pamela D. Tom, Program Representative, University of California, Davis
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Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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