Seafood HACCP Alliance HACCP Training Curriculum Manual (Blue Book)
Chapter 1: Introduction to Course and HACCP
Chapter 2: Hazards—Biological, Chemical, and Physical
Chapter 3: Prerequisite Programs and Preliminary Steps
Chapter 4: Commercial Processing Example: IQF Cooked Shrimp
Chapter 5: Principle 1: Hazards Analysis
Chapter 6: Principle 2: Determine the Critical Control Points
Chapter 7: Principle 3: Establish Critical Limits
Chapter 8: Principle 4: Critical Control Point Monitoring
Chapter 9: Principle 5: Corrective Actions
Chapter 10: Principle 6: Verification Records
Chapter 11: Principle 7: Record-Keeping Procedures
Chapter 12: The Seafood HACCP Regulation
Chapter 13: Sources of Information on Preparing HACCP Plans
Appendix I: FDA's Seafood HACCP Rule
Appendix II: NACMCF Questions and Sample Worksheets
Appendix III: Hazards Found in Seafood
Appendix VI: Current Good Manufacturing Practices (21 CFR 110)
FDA Fish and Fisheries Products Hazards & Controls Guide (Purple Book)
Chapter 2: Steps in Developing Your HACCP Plan
Chapter 3: Potential Species -Related & Process-Related Hazards
Chapter 4: Pathogens From the Harvest Area
Chapter 7: Scombrotoxin (Histamine) Formation
Chapter 8: Other Decomposition-Related Hazards
Chapter 9: Environmental Chemical Contaminants & Pesticides
Chapter 13: Clostridium botulinum Toxin Formation
Chapter 14: Pathogen Growth & Toxin Formation as a Result of Inadequate Drying
Chapter 15: Staphylococcus aureus Toxin Formation in Hydrated Batter Mixes
Chapter 16: Pathogen Survival Through Cooking
Chapter 17: Pathogen Survival Through Pasteurization
Chapter 18: Introduction of Pathogens After Pasteurization and Specialized Cooking Processes
Chapter 19: Allergens/Food Intolerance Substances and Prohibited Food and Color Additives
Chapter 21: Glass Inclusion (Draft)
Appendix 2: Sample Product Flow Diagrams
Appendix 4: Bacterial Pathogen Growth and Inactivation
Appendix 5: FDA & EPA Safety Levels in Regulations and Guidance
Appendix 8: Seafood HACCP Regulation