HACCP: Hazard Analysis and Critical Control Point Training Curriculum. Third211 Edition

摘要

;Table of Contents: HACCP Training Curriculum; Contributors: HACCP Training211u001eCurriculum; Instroduction: About this Course; National Seafood HACCP Alliance: 211u001eCourse Agenda; Introduction to Course and HACCP; Hazards-Biological, Chemical and 211u001ePhysical; Prerequisite Programs and Preliminary Steps; Commercial Processing 211u001eExample: IQF Cooked Shrimp; Principle 1: Hazard Analysis; Principle 2: Determine 211u001ethe Critical Control Points; Principle 3: Establish Critical Limits; Principle 4: 211u001eCritical Control Point Monitoring; Principle 5: Corrective Actions; Principle 6: 211u001eVerification Procedures; Principle 7: Record-Keeping Procedures; The Seafood 211u001eHACCP Regulation; Sources of Information on Preparing HACCP Plans; Appendix I: 211u001eFDA's Seafood HACCP Rule; Appendix II: NACMCF Questions and Sample Worksheets; 211u001eAppendix III: Hazards Found in Seafood; Appendix IV; Decision Tree; Appendix V: 211u001eModels-Raw Oysters, Dried Shrimp, Pasteurized Blue Crabmeat, Vacuum-Packed, Hot 211u001eSmoked Salmon, Frozen Breaded Fish Sticks, Parasite Hazard, Histamine Hazard, 211u001eWholesale/Distribution; and. Appendix VI: Current Good Manufacturing Practices 211u001e(21 CFR 110).