Supplemental HACCP Course PowerPoint Slides

Developed by Seafood HACCP Alliance Certified trainers

These slides supplement the HACCP PowerPoint slides used with 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.

Appendix III - Description of Biological, Chemical and Physical Hazards 2002 (4,434 KB) [Includes details on specific hazards including source, illness, symptoms, transmission, control, etc.] Robert J. Price, UC Sea Grant Extension Program

Appendix III - Hazards Found in Seafood 2006 [Slides reference toxicology data, including infective dose, # cases per year, minimum water activity, pH and temperature requirements.] - Darrell Luedtke, North Central Association of Food and Drug Officials Representative

Updated: 07/18/07

Update Log

Pamela D. Tom, SeafoodNIC Director
Background profile

Sea Grant Extension Program
Food Science & Technology Department
University of California
One Shields Avenue, Davis, CA 95616

Mailing List

Search SeafoodNIC