新版水产品HACCP指南的学习.doc

新版水产品HACCP指南的学习 Model HACCP Plans National Seafood HACCP Alliance (SHA) for Training and Education Fresh Mahi-mahi Fillets (curriculum example) IQF Cooked Shrimp Frozen Breaded Fish Sticks Shucked Oysters Pickled Herring Salmon Sushi Rolls Hot Smoked Salmon Warehouse Distribution Facility The SHA editorial committee has developed a number of extra Model HACCP Plans that can be used during the third day of the basic HACCP course or the Segment Two HACCP one-day course. These models are intended to help participants understand the basic principles of HACCP by going through the process of developing their own Hazard Analysis and HACCP plan using the FDA Fish and Fishery Products Hazards and Controls Guide. This “hands-on” portion of the HACCP course is critical to the overall understanding of the participants. As illustrated during train-the-trainer courses, instructors should use these models during workshops to help participants determine hazards and preventive controls of seafood products and processes. This will help illustrate the reasoning that will be required for HACCP-trained individuals to develop successful HACCP programs for their own products or processes. While these models are an extremely useful tool for teaching development of a HACCP plan, they can also be used for teaching and illustrating other points or “teachable moments” when the students present their final hazard analysis and HACCP plan. For example, if the curriculum example (Fresh Mahi-mahi Fillets) in the training manual was changed to include use of barrier film and buried in ice, then the instructor could ask about what additional food safety hazards may be present and what measures would have to be employed to document control of food safety hazards that are reasonably likely to occur in modification of the fresh mahi-mahi model. Remember, these models are intended to be used for teaching purposes and may not reflect the actual commercial steps used by the industry pa