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The Library Guides - HACCP

 

A 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

NB: 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. Presentations DVDs and Videos Documents Information leaflets

Information leaflets Documents DVDs and Videos Presentations

If you would like anything adding to this Guide then simply email onshore@seafish.co.uk stating the nature of the information you require.

HACCP Training

- Seafish Introductory Course. This half day theory course that provides an introduction to HACCP and its application during a range of seafood operations such as smoking, bivalve purification operations, fish frying and even seafishing. Suitable for all staff.

REHIS accredited

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.

 

Model HACCP Plan

- Seasider Scallops

Draft HACCP forms for fish and chip shops

HACCP Guides

- 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.

- Brief FAO HACCP Guidance

- Seafish draft chapter on HACCP - now included in the hygiene and cleaning open learning module.

- Seafish HACCP Training Folder

- FAO Publication - Assessment and management of Seafood Safety and Quality

Global Aquaculture Alliance on Seafood Processing Standards

 

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.


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.

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:

 

Assessment and Management of Seafood Safety and Quality (FAO);

Global Aquaculture Alliance on Seafood Processing Standards

The FSA (Food Standards Agency) MyHACCP Toolkit aimed at small food manufacturing businesses in the UK, although businesses in other food sectors may find it useful.

CFA Guidance on Shelf life - free download available from this webpage

Defra guidance on use by dates available here

FSA Guidance on labeling, durability and composition available here

General, comprehensive information on pathogens - the US FDA Bad Bug Book 2nd Edition