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Seafood HACCP Alliance (SHA) Train-the-Trainer Course 2015 PARTICIPANT APPLICATION SAN FRANCISCO, CALIFORNIA APRIL 14-16, 2015 APPLICANT INFORMATION Name: Address: Telephone: Cell: Fax: e-mail: OCCUPATION

How to fill out seafood haccp alliance sha

How to fill out Seafood HACCP Alliance SHA:

1. Begin by gathering all the necessary information and documentation for your seafood operation. This may include your business name, address, contact information, and a detailed description of your seafood products.
2. Familiarize yourself with the specific requirements and guidelines outlined by the Seafood HACCP Alliance. This will include understanding the seven principles of HACCP (Hazard Analysis Critical Control Point) and how they apply to your seafood operation.
3. Conduct a thorough hazard analysis to identify any potential biological, chemical, or physical hazards that may be present in your seafood products. This analysis should identify potential hazards throughout the entire production process, from harvesting to distribution.
4. Implement appropriate control measures to prevent, eliminate, or reduce the identified hazards. These measures may include temperature control, sanitation procedures, product testing, and employee training.
5. Establish critical control points (CCPs) within your seafood production process. These are specific steps or procedures where control measures can be applied to prevent or eliminate hazards. Document these CCPs and the associated control measures.
6. Develop monitoring procedures to ensure that the control measures are consistently applied and effective. This may involve regular temperature checks, visual inspections, and product testing.
7. Create corrective action procedures to address any deviations or failures in the control measures. These procedures should outline the steps to be taken if a hazard is not adequately controlled or if a critical limit is exceeded.
8. Keep thorough records of your HACCP plan, including your hazard analysis, control measures, monitoring results, corrective actions, and verification activities. These records should be organized and easily accessible for inspections or audits.

Who needs Seafood HACCP Alliance SHA:

1. Seafood processors: Processors who handle, package, or distribute seafood products should have a seafood HACCP plan in place. This includes large-scale food processing facilities, seafood canneries, and smaller, artisanal seafood businesses.
2. Seafood importers: Importers of seafood products must comply with HACCP regulations and may need to have a seafood HACCP plan to ensure the safety and quality of imported seafood.
3. Seafood exporters: Exporters of seafood products may need a seafood HACCP plan to meet the requirements of the importing countries. This ensures that the seafood products meet international safety standards and regulations.

In summary, anyone involved in the seafood industry, including processors, importers, and exporters, may need to fill out a seafood HACCP Alliance SHA to ensure the safety and quality of their seafood products. It involves conducting a hazard analysis, implementing control measures, establishing critical control points, and maintaining thorough records.

For pdfFiller’s FAQs

What is seafood haccp alliance sha?

Seafood HACCP Alliance SHA stands for Seafood Hazard Analysis Critical Control Point Alliance Self-Help Application.

Who is required to file seafood haccp alliance sha?

Seafood processors and importers are required to file the Seafood HACCP Alliance SHA.

How to fill out seafood haccp alliance sha?

To fill out the Seafood HACCP Alliance SHA, businesses must follow the guidelines provided by the Seafood HACCP Alliance.

What is the purpose of seafood haccp alliance sha?

The purpose of Seafood HACCP Alliance SHA is to ensure the safety of seafood products through proper hazard analysis and control measures.

What information must be reported on seafood haccp alliance sha?

The Seafood HACCP Alliance SHA must include information on hazard analysis, critical control points, monitoring procedures, corrective actions, verification procedures, and record keeping.

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