HACCP Course PowerPoint Slides

Note: each chapter contains one extra formatted overhead for trainers to include supplemental information.

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
Appendix I - FDA's Seafood HACCP Rule
Appendix III - Hazards Found in Seafood*
Appendix V - Models

*Supplemental slides (including slides for combining Chapters 2 and Appendix III) developed by Seafood HACCP Alliance certified trainers.^NEW

Contributors:
W. Steven Otwell, Extension Seafood Specialist, University of Florida, Gainesville, FL
Robert J. Price, Extension Specialist Emeritus - Seafood Products, University of California, Davis
Pamela D. Tom, Seafood Extension Program Manager, University of California, Davis