If you would like anything adding to this Guide then simply email Academy@seafish.co.uk stating the nature of the information you require.
Shucking and Handling Training
Seafish approved trainers can deliver a Scallop Shucking and Handling workshop that includes the half day Introduction to HACCP in the seafood industry course.
This half day theory course that provides an introduction to HACCP and its application during a range of seafood operations such as scallop shucking. This programme is REHIS accredited.
Alternatively, employers can deliver an inhouse programme of scallop shucking and handling using resources available from Seafish. These resources can be downloaded from this Scallop Processor webpage.
Food Safety Training
If you cannot attend a course, then there is significant HACCP content in REHIS's Intermediate Food Hygiene by eLearning pack. For more on this Level 3 food safety programme click here. This programme is strongly recommended for departmental managers in medium sized businesses and for the managers/owners of small seafood businesses.
An effective HACCP plan is essential for any business involved in the harvesting, processing and/or supply of scallops. Seafish have developed a model plan as a GUIDE to developing your own bespoke plan. See the the model plane here - Seasider Scallops
Developing your plan
Pre-requisites - Before implementing HACCP, basic good hygiene conditions and practices called prerequisites must be in place. HACCP can then be used to control steps in the business which are critical in ensuring the preparation of safe food
Once the pre-requisites are in place you can begin to build HACCP on top of these. The first things to do are:
Ensure staff involved in the development of the HACCP system have a basic understanding of HACCP. If it is necessary to hire a consultant, businesses should ensure staff understand how the system works and are suitably trained to ensure effective implementation.
Depending on the size of the business assemble staff into a small team, with a team leader to lead in designing and implementing HACCP. In the case of a small business one person may develop the HACCP system. The team should have a good knowledge of your business. Initially, your team will be required to spend a reasonable amount of time and effort to develop and implement the HACCP system.
Develop your HACCP plan, perhaps by using a model such as the one above. Simple seafood businesses with only low risks may not even need a HACCP plan provided your prerequisites are in place and you follow them.
Food Safety and HACCP: Resources include -
- My HACCP - free web tool from the Food Standards Agency for small businesses - aimed at small food manufacturing businesses in the UK, although businesses in other food sectors may find it useful.
- Seafish draft chapter on HACCP - now included in the hygiene and cleaning open learning module.
- FAO Publication - Assessment and management of Seafood Safety and Quality
Global Aquaculture Alliance on Seafood Processing Standards
These standards underpin apprenticeships in the UK. There are 4 units in the Level 2 Fish and Shellfish Standards that are of particular interest.