Seafood HACCP Alliance for Education & Trainingfor Education & Training

A Fresh Start in 2011A Fresh Start in 2011AFDO Annual Meeting Steve Otwell, PhDPlano, TX Director National SHA June 20, 2011 University of Florida

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

21 Ch21 Chapters with bibliographies

Clarifications based on 10+ years experience

Additional recommended controls

i i d monitoring procedures corrective actions verifications

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

Introduced in April 26, 2011 broadcast/websitep , /

A d i di l i ff b d dAssumed immediately in effect based on update status only, yet depends on inspection activity

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Additional species and more details for certainprocessing hazards “reasonably likely to occur”

• Includes Post Harvest Processes (PHP) for molluscan shellfish and other f d th t t i h t i tifoods that retain raw characteristics; plus more details to control Vibrio vulnificus & V. parahaemolyticus with time and temperature considerations

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Addition of more natural toxins of concern

• Specifies limits for CiguateraSpecifies limits for Ciguatera

• 0.01 ppb Pacific 0 10 b C ibb• 0.10 ppb Caribbean

• Areas - Flower Garden Banks (Gulf of Mexico)

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Strong and new emphasis on time and temperaturecontrols for potential scombrotoxic fishes (Chap 7)

• per vessels, primary receiving, and transit

M h i ifi ti f b th• More emphasis on verifications for both ‘accuracy’ and ‘calibration’ for temperaturemonitoring devices when used during transit, receiving, processing and storage

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• If monitoring with Histamine Analysis, recommends

• methodology and sampling points• methodology and sampling points

• number of fish and composite sampling

• combine with internal temperature checks and sensory assessmentschecks and sensory assessments

(Trained!)

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Transit Controls for RTE and refrigerated seafood

• transport records (< 40F) throughout transittransport records (< 40 F) throughout transit

• when internal product temperatures used, dd b f fi h d t i h k daddresses number of fish and containers checked

• monitoring and recording ‘sufficiency’ and‘adequacy’ of ice or cooling media (gel packs)

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Processing Controls (product temperature exposure)

• depending on products, list cumulativetime-temperatures as possible critical limits (?)

• no longer recommends use of gel packs forproduct temperature control during processingproduct temperature control during processing

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Refrigerated Storage Controls (RTE’s and others)

• no longer recommends high temperature alarmsto monitor coolers or processing areas

• introduces use of submerged temperature sensor in liquid media to ‘mimic’ the stored productsmedia to mimic the stored products

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Highlights enforcement for illegal drugs inaquaculture production; and introduces someapproved drugsapproved drugs

• If testing used, cautions about need to verify analytical procedures for drugs or other potential chemical contaminants vs. AOAC procedurescontaminants vs. AOAC procedures

AOAC

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

E lExamples:

• Some new options

iti f ti t t i di ti• recognition of time-temperature indicating devices

(TTI’s) with significant HACCP program detailsg p g

• recognizes use of end-point internal product temperatures to monitoring cooking ortemperatures to monitoring cooking orpasteurization EPIPT’s

FDA’s new Seafood Hazards Guides e Sea ood a a ds Gu de

New Chap 19 AllergensNew Chap 19 – Allergens

• use of labeling monitored when applied toproducts rather than upon delivery of labels

SHA’s new HACCP Training ManualS s e CC a g a ua

Guide & Training SetGuide & Training Set

SHA’s new HACCP Training ManualS s e CC a g a ua

Aligns with FDA’s newAligns with FDA s new Seafood Hazards Guide

More focus on Hazard Identification & Analysis

Introduces ‘inclusive’ method for the required Hazard AnalysisHazard Analysis

More and new model HACCP Plans (7)

SHA’s new HACCP Training ManualS s e CC a g a ua

Inclusive Method:

SHA’s new HACCP Training ManualS s e CC a g a ua

Model HACCP Plans:

IQF Cooked Shrimp• IQF Cooked Shrimp• Frozen Breaded Fish Sticks• Shucked Oysters• Pickled Herring• Salmon Sushi Rolls• Hot Smoked SalmonHot Smoked Salmon• Warehouse Distribution Facility• Fresh Mahi-mahi Fillets (Curriculum example)

Seafood HACCP Update SessionsUpdate SessionsHalf–Day sessions:

Seafood HACCP Update SessionsUpdate Sessions

June 8 San Francisco, CA

June 22 Dallas (end of AFDO annual conference)

June 29 Providence, RI

July 12 Orlando, FL

July 18 Annapolis MDJuly 18 Annapolis, MD

July 27 Chicago, IL

Aug 31 Battle Creek, MI

Seafood HACCP Update SessionsUpdate Sessions

Half–Day sessions:

Seafood HACCP Update SessionsUpdate Sessions

Half Day sessions:

• No registration fees ‘BUT’No registration fees BUT

should pre-register attendanceshould pre register attendance( AFDO.org)

Should obtain copy of FDA Guidein advance (http://ifasbooks com)in advance (http://ifasbooks.com)

Seafood HACCP Update SessionsUpdate SessionsHalf–Day sessions:

Seafood HACCP Update SessionsUpdate Sessions

June 8 San Francisco, CA

June 22 Dallas (end of AFDO annual conference)

June 29 Providence, RI

July 12 Orlando, FL

July 18 Annapolis MD

All accompanied with half-day session for

SHA/AFDOJuly 18 Annapolis, MD

July 27 Chicago, IL

SHA/AFDO Trainer Re-Qualification

Aug 31 Battle Creek, MI

Trainer Re-Qualifications Q

ALERT !All ‘existing’ SHA qualified trainers i 1996 t b lifi d tsince 1996 must be re-qualified to

teach approved SHA/AFDO Seafood HACCP f th 2011d tHACCP courses as of the 2011date for the FDA Broadcast

Trainer Re-Qualification Protocol

f

Q

SHA/AFDO Seafood HACCP Trainers

1. View the FDA Broadcast (Live, FDA website or Update session)

2. Attend SHA Trainer Re-Qualification Session

(future re-qualification webinars pending)q p g

Trainer Re-Qualification SessionsSessionsTrainer Re Qualification SessionsSessionsSHA/AFDO Trainer Re-

Seafood HACCP Update Sessions

June 8 San Francisco, CA June 9th

ll ( f ) d

Trainer Requalification

Update Sessions

June 22 Dallas (AFDO Conf.) June 23rd

June 29 Providence, RI June 29th

July 12 Orlando, FL July 13th

July 18 Annapolis MD July 18thJuly 18 Annapolis, MD July 18

July 27 Chicago, IL July 27th

Aug 31 Battle Creek, MI Aug 31st

Trainer Re-Qualification SessionsSessions

Re-Qualification Sessions

Q

Re-Qualification Sessions• No registration fees “BUT”g

◦ should pre‐register attendance( AFDO.org)

NOTE: Pre-registered, existing trainers provided comp FDA Guides and new SHA Training Manuals innew SHA Training Manuals in recognition of service

AFDO Support for State AgenciesO Suppo t o State ge c es

Some support may be available to attend bothavailable to attend both the Seafood HACCP Update and Trainer R Q lifi ti iRe-Qualification sessions

Check with AFDO

“NEW” HACCP Trainer Course

Pl i f S t b 14 16 i B ltiPlanning for September 14-16 in Baltimore (airport location for convenience)

Participates must suit existing S O l f Q l fSHA/AFDO protocol for Trainer Qualifications

International Trainer courses plannedcourses planned

Translating Training Materialsg g

Spanish for initial k i P (A )work in Peru (Aug)

Chi f i iti lChinese for initial work in China (Sept)

International Train-the-Trainers

Formal educational agreement between gAQSIQ/CIQA and SHA/AFDO

China support for:China support for:

• Translations for FDA Guide and SHA Training materials

• Series of Train-the-TrainerSeries of Train the Trainercourses (Aug – Sept)

• Co Issuing of training• Co-Issuing of trainingcertificates (SHA/AFDO +

CIQA)

http://ifasbooks.comp //

Guide & Training SetGuide & Training Set$50.00