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.
AFDO
CERTIFIED COURSES
The Seafood HACCP Alliance 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.
The training program will be delivered through a cadre of selected and
trained instructors consistent with the established AFDO training protocol,
plus expertise from the US FDA and PAHO. Participants that attend and complete
this course will be awarded a “CERTIFICATE OF SCP COURSE COMPLETION”
which indicates that they are ‘qualified’ according to AFDO and Alliance
protocol to teach the standard SCP course. This certificate will be recognized
by both State and Federal authorities as evidence of special training in
preparation to comply with the current HACCP regulations. Only courses
that are registered through the AFDO/Alliance training program with ‘qualified‘
instructors will be eligible for the AFDO Certificate for SCP Course Completion.
SEAFOOD
HACCP & SCP TRAINING MATERIALS
(SCP training manuals* will be provided with the instruction)
*Sanitation Control Procedures for Processing Fish and Fishery Products, First edition January 2000, 203 pages. Manual available from Florida Sea Grant College Program, P.O. Box 110409, Gainesville, FL 32611-0409 (352) 392-2801.
HACCP: Hazard Analysis and Critical Control Point Training Curriculum, Third Edition (English) July 1996, 276 pages, and Second Edition, 1997 (Spanish), UNC-SG-98-07. Manual available bound - North Carolina Sea Grant, Box 8605, NC State University, Raleigh, NC 27695-8605 or call 919/515-2454.
Fish & Fishery Products Hazards & Control Guide, Second Edition, January 1998, 276 pages. Manual available bound- North Carolina Sea Grant, Box 8605, NC State University, Raleigh, NC 27695-8605 or call 919/515-2454. Send inquiries to U.S. Food & Drug Administration, Docket Management Branch (HFA-305), Room 1-23, 12420 Parklawn Drive, Rockville, Maryland 20857 for docket number 93N-0195.
Compendium of Fish and Fishery Product Processes, Hazards and Controls (continuous updates) available website - http://seafood.ucdavis.edu/haccp/compendium/compend.htm
COURSE
INFORMATION
Time:
October 24 6:30PM - Registration & Reception
October 25 AM - HACCP Update
PM - Sanitation Control Procedures Part I.
October 26 AM - Sanitation Control Procedures Part
II.
Noon - Graduation & Adjourn
Location: Marriott
Hotel, Miami Airport
1201 NW Lejune Rd. (Shuttle Service from the airport )
Miami, Florida
Reservations – (305) 644-5599 ‘Ask for HACCP Alliance’
Rates - $119.00 / night / two bed room
Registration
Course fee = $150US / Student (checks to “AFDO”)
Recommend pre-registering to assure a seat through –
Dr.
Steve Otwell, Alliance Coordinator
Aquatic Food Products Program
University of Florida
Gainesville, FL, USA 32611
(352) 392-4221; fax (352) 392-8594
Email: otwell@gnv.ifas.ufl.edu