Training Materials By Course
Hazard Analysis and Critical Control Point Training Curriculum (6th edition, June 2020)
SKU: SGR 137 (Blue Book)
This newly revised Seafood HACCP Training Curriculum is the most recent edition of the basic seafood HACCP training manual. The 6th edition has added forms and directions to better explain and support the development of appropriate hazard analysis and HACCP plans. All the seafood safety concerns and controls are the same, but the new approach is easier to use and understand. The book also includes changes to address requirements introduced by the Food Safety Modernization Act (FSMA).
FDA Fish and Fishery Products Hazards and Controls Guidance (4th edition, March 2020)
SKU: SGR 129 (Gold Book)
The FDA Hazards Guide assists seafood industry compliance with FDA regulations that cover domestic and imported seafood. Key updates include post-harvest treatment information for pathogenic bacteria in shellfish; time and temperature adjustments to control histamine formation and pathogenic bacteria food safety hazards; consistency with changes in statutes regulations, tolerance and action levels for food additives, aquaculture drug approvals, natural toxins, chemicals, and pesticides; species hazard identification; and listing potential public health consequences of seafood safety hazards.