Progress 09/01/09 to 08/31/13
Outputs
Target Audience: Primary Audiences: 1. Any commercial processor of seafood, including harvested and farmed raised products per respective producers and suppliers,from any location about the world or in our nation that intends to sell their products for consumption in the United States. 2. Commercial buyers in retail or food service operationsacross the United Statesinvolved inprocurement, sale and/or preparationof seafood and aquacultured products. Secondary Audiences: 1. All pertinent regulatory authorities, programs and inspectors, including those based in Federal, State or International locations, that are responsible for seafood safety and related fishery issues as defined and required for commerce in the United States. 2. Professional and public associations, food marketing programs, consumer interests, various publicity outlets, extension services, various levelsfor educational institionsper students and instructors, and Sea Grant College Programs. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The prior section of this report captures all deliverables and impacts, but a reduced listing of opportunities includes; - Revised and Updated Seafood HACCP Training materials in two languages, English and Spanish - Revision of the accompanying inetrnet Seafood HACCP course - Series of Seafood HACCP Update Sessions conducted across the nation and set to occur on an annual sustainable basis - ReQualifcation of the national cadre of qualified Seafood HACCP Instructors - Series of Train the Trainer sessions conducted across the nation to provideadditional qualified instructors involving every state in the nation - Introduction of new training mode through Applied Training Pods (ATP's) - Reinforcement for the sustainability of the Seafood HACCP Alliance for education and training through an established protocol and standing Steering Committee and Editorial staff. How have the results been disseminated to communities of interest? The SHAtraining through preparation of new training materials, qualified trainers and subsequent training courses has touched every state in the nation and many countres about the world. Total trained audeinces now exceed 30,000 participants and accounting for over 95% of the commercial processing sectors in the USA and every federal and state regulatory authority addressing seafood safety in the United States. The resulting SHA training program and training materials (manuals and website) remain the foundation for seafood HACCP training in the United States and are used by programs and consultants as direct materials or models in every major seafood producing nation in the world. The SHA program and training matreials are now actively recommended as successful models for reference in preparing similar approaches to address the emerging mandates for HACCP and food safety controls in keeping with the nation's Food Safety Modernization Act (FSMA). This project as assured the sustainability of the Seafood HACCP Alliance for education and training through an established protocol and standing Steering Committee and Editorial staff. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Research Deliverables: A series of surveys were completed at the beginning of the project to gain insight to the issues and necesary educational support to assure understand and successful implementaionfor the continuinguse of HACCP for seafood safety. Needs surveys were completed for three primary audiences: industry, involved regulatory agencies (federal and state based),and existing, experienced trainers. The research surveys were conducted by the CoPD's based at the University of Delaware (Doris Hicks), University of Rhode Island (Dr. Lori Pivarnik), and New York Sea Grant/Cornell (Ken Gall). When faced with delays and minimal responses, a series of interviews and meetings were conducted with key representatives, i.e., Don Kramer, FDA Office for Seafood Safety and organizations to gain more details and current observations. Likewise, SHA initiated a unique annual event with FDA involving a 'Question & Answer' workshop format staged between the selected FDA experts for seafood HACCP and the SHA Editors with intent to address emerging issues and update all training content. All data and responses were compiled and discussedwith the Seafood HACCP Alliance (SHA) assigned Editoirial Committee, SHA's standing Steering Committee, the Seafood Committee for the Association of Food and Drug Officials (AFDO),and various seafood trade associations. All information and responses culimnated in guidelines for production and revisioins of the pertinet seafood HACCP training materials and programs to be used in the Outreach Objectives. Outreach Deliverables: 1. The FDA Hazards Guidance and accompanying SHA HACCP Training Curriculum/Manual were revised and issued as new editions in 2011. These manuals are the core for Seafood HACCP training across our nation and about the World. They are formally recognized by FDA as the responsible regulatory authority and all respective state agences and U.S Territories. They are the foundation for SHA HACCP training as approved, monitored and recorded by the Association of Food and Drugs Official (AFDO) that issues formal certificates for course completion. They support two course routes either via classroom settings or internet websites. All training remains subject to educational standards annually updated in the SHA and AFDO HACCP Training Protocol. Distribution of the training manuals and supervision for the SHA program remains anchored in the Cooperative Extension Service/FL Sea Grant Programs at the University of Florida. The revised training progarms for trainers is anchored through the Cooperative Extensions Services at NC State University (Dr. David Green).Concurrently, these revisions were used to update the internet versions of the SHA HACCP training courses based at Cornell University/New York Sea Grant and Cooperative Extension Services. 2. A new format for applied training pods (ATP's) was developed in draft form based on expressed concerns and persistent issues with potential scombrotoxic fish. This format with progressive branches to illustrate appropriate HACCP controlshas not been released for formal testing. SHA is waiting for finalproduction of video training components offered by the FDA. The videos are anticipated by the end of 2013. In order to remain in harmony with regulatory expectaions, the videos will be merged with the ATP drafts to provide a self-tutorial for a specific audience of industry and regulatory participants concerned with primary harvest and processing of scombrid speces. This production is also planned to provide remedial support in the event of possible regulatory consequences. 3.A fullseries of HACCP Update Sessions where conducted across the nation during 2011 to re-qualify existingSHA trainers and introduce the seafood industry and regulatory inspectors to the new editions of the FDA Seafood HACCP Guidance and the newSHA HACCP Training materials completed in 2011. TheSHA Editorial Committee developed specific training materials for these update sessions. Six Update Sessions were held in San Francisco, CA, Plano, TX, Providence, RI, Orlando, FL, Annapolis, MD and Chicago, IL. A total of 336 individuals from the seafood industry and regulatory community attended these update sessions to learn about the changes in regulatory guidance contained in the new edition of the FDA Fish and Fishery Product Hazards and Controls Guide. Concurrent with these Update sessions a series of Alliance/AFDO Trainer Re-Qualification workshops were held at the same location. Scheduling both Update Sessions and Trainer Re-Qualification sessions at the same time and same location ensured that all trainers were exposed to both the new FDA Guidance as well as the new Alliance training materials. This re-qualification was mandatory for all trainers to ensure that they were delivering the latest information in Alliance/AFDO training courses. Approximately 120 existing trainers across the U.S. were re-qualified to deliver the Alliance training course and introduced to the new training materials and FDA guidance. The process use used to completely purge and renew the trainer talent and commitments for the SHA HACCP educational program. 4. In addition to the re-qualification of existing trainers, a series of train-the-trainer workshops for the next generation ofSHA trainers were conducted during the project period. The project team served as instructors for Train-the-Trainer sessions conducted in San Francisco (2011), Baltimore (2011), Miami (2011), Dallas (2011), Chicago (2011), Seattle (2011) , Honolulu (2011),Bejing (2011), San Francisco (2012) and Orlando (2013) during the four-year project period. At least 200 new instructors became qualified to deliver the SHA/AFDO HACCP training program, and related Sanitation courses. This training through preparation of qualified trainers and subsequent training courses has touched every state in the nation and many countres about the world. Total trained audeinces now exceed 30,000 participants and accounting for over 95% of the commercial processing sectors in the USA and every federal and state regulatory authority addressing seafood safety in the United States. The resulting training program and associated training materials (manuals and website)remain the foundation for seafood HACCP training in the United States and are used by programs and consultants as direct materials or models in every major seafood producing nation in the world. The SHAprogram and training matreials arenowactively recommended as successful models for reference in preparing similar approaches to address the emerging mandates for HACCP and food safety controls in keeping with the nation's Food Safety Modernization Act (FSMA).
Publications
- Type:
Other
Status:
Other
Year Published:
2011
Citation:
Food and Drug Administration (FDA) 2011 (4th Edition). Fish and Fishery Products Hazards and Controls Guidance. SGR 129, 468 pages. Access: http://www.fda.gov/Food Guidance and through FL Sea Grant and Cooperative Extension Service Program, www.ifasbooks.com [Draft by FDA produced by FL Sea Grant College Program as a Sea Grant Report (SGR), University of Florida]
- Type:
Other
Status:
Other
Year Published:
2011
Citation:
National Seafood HACCP Alliance (SHA). 2011 (5th Edition). Hazard Analysis and Critical Control Point Training Curriculum. SGR 127, 240 pages. Access through FL Sea Grant and Cooperative Extension Service Program, www.ifasbooks.com [Draft by SHA produced by FL Sea Grant College Program as a Sea Grant Report (SGR), University of Florida]
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Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: The overall goal of this project was to enhance the safety of seafood and aquaculture products in the USA by addressing persistent and emerging seafood safety issues with targeted training and outreach strategies. Research results will direct the outreach initiative. To accomplish this task specific research and outreach protocol were designed and implemented. The research objectives included 1. Develop and conduct a needs assessment survey of the seafood industry for knowledge of HACCP, 2.Develop and conduct a needs assessment survey for active Seafood HACCP Alliance trainers,3.Develop and conduct a needs assessment survey of both federal and state inspectors,and 4.Conduct an analysis of FDA inspection data to determine specific HACCP implementation deficiencies. The outreach objectives included 1.Revise Alliance training materials, 2.Develop problem targeted and applied training pods (ATP's),3.Conduct a series of seafood HACCP Update sessions, and 4. Develop and deliver a series Train-the-Trainer programs to ensure that current and new instructors integrate the new training materials and regulatory guidance into seafood HACCP training programs. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
All research survey objectives have been completed and the results were used to draft new training materials and programs. A new Seafood HACCP Alliance training manual has been composed and is in distribution for training about the nation and world. A series of HACCP Update sessions for regulatory, and commercial audiences were conducted in 6 locations about the nation. A series of Trainer Requalification sessions were conducted in 6 locations about the nation. All Update and Requalification materials have been formatted and posted on websites for continuing educational support. Development work is in progress for special applied training pods (ATP's) on specific topics with persistent problems.
Publications
- New training manual 2011, "Hazard Analysis and Critical Control Pint Training Curriculum" 5th Edition-2011, Florida Sea Grant Report No. 127, 240 pages. New training manual(Spanish translation)2011, "Hazard Analysis and Critical Control Pint Training Curriculum" 5th Edition-2011, Florida Sea Grant Report No. 130, 250 pages. New version of FDA Guide, " Fish and Fishery Products Hazards and Controls Guidance" 4th Edition, 468 pages, Florida Sea Grant Report No. 129 All publications available through the University of Florida, IFAS Bookstore website.
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