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.
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.
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
HACCP forms for fish
and chip shops
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
Developing your plan
- 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
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.
Safety and HACCP Resources:
and Management of Seafood Safety and Quality (FAO);
Aquaculture Alliance on Seafood
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.
on Shelf life - free download available from this
on use by dates available
Guidance on labeling, durability and composition available
comprehensive information on pathogens - the US
FDA Bad Bug Book 2nd Edition