series of Guides to getting the most out of the Seafood
Training Academy. The Guides are prepared by Academy Librarians
to meet the needs of particular groups
As Library Guides are quick-response, semi-formal products
they will occasionally contain errors which we will seek
to correct. The information contained in them is for Guidance
only and we cannot be held responsible for decisions made
using the Guides.
If you would like anything adding to this Guide then
simply email Academy@seafish.co.uk
stating the nature of the information you require.
and Handling Training
approved trainers can deliver a Scallop Shucking and Handling workshop
that includes the half day Introduction
to HACCP in the seafood industry course.
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
employers can deliver an inhouse programme of scallop shucking and
handling using resources available from Seafish. These resources
can be downloaded from this Scallop
resources and other versions of the training video programmes can
be found on these chefs
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.
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
- 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
the pre-requisites are in place you can begin to build HACCP on
top of these. The first things to do are:
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.
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.
Describe your product(s) and the intended use by consumers and then
depending on the size of the business draw up a flow diagram to
show each step of your operation. Walk through your operation to
confirm that the diagram is correct and check that it covers all
the foods your business produces.
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
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.
FAO HACCP Guidance
draft chapter on HACCP - now included in the hygiene and cleaning
open learning module.
HACCP Training Folder
FAO Publication - Assessment
and management of Seafood Safety and Quality
Aquaculture Alliance on Seafood
standards underpin apprenticeships in the UK. There are 4 units
in the Level
2 Fish and Shellfish Standards that are of particular interest.