A Canadian-Made HACCP DVD & 4 New Courses for the Seafood Processing Industry

Members of the Canadian seafood processing industry will be delighted to learn that the new HACCP DVD they have been waiting for is finally here. The NSSC has been working for several months on this initiative and the product is now market-ready.

This interactive and up-to-date tool has been designed to support Canadian seafood processors as they implement their HACCP plan. The project was guided by a steering committee comprising industry leaders and a representative from the Canadian Food Inspection Agency. The committee’s role was to ensure adequate representation of content and images in addition to verifying that regulatory standards were met.

The DVD follows a typical seafood processor as it implements an HACCP plan for the production of a new product. The DVD uses a step-by-step method, which makes the plan easy to follow and implement.

The DVD, which is available in both English and French, costs $34,95 plus applicable taxes for non-members and $27,95 for non-members.

Processors and employees will soon have access to four other new courses:

· Seafood Spoilage and Food Safety (1 day) addresses the principles of food spoilage in a practical manner, using everyday language. It covers taint, decomposition, and unwholesomeness and the importance of the time/temperature relationship as it pertains to both product quality and the growth of bacteria. Common causes of fish-borne illness are also addressed, as well as the importance of sanitation and hygiene.

· Industrial Safety for Workers in the Seafood Processing Industry (1 day) covers the basics of accident causes and prevention particularly as they relate to workplace injuries. Protective clothing and footwear, eye and hearing protection, slips and falls, and cuts and bruises are all addressed. Physical, chemical and biological hazards are discussed, as well as the roles and responsibilities of employees, management, and health and safety committees. Provision will also be made for a presentation by a health-care professional on the prevention of soft-tissue injuries, proper stretching techniques and ergonomics.

· Writing and Implementing a QMP (2 days) is designed for personnel in the quality-control and quality-assurance sector of the industry who have previous experience with HACCP and QMP. The material focuses on recent regulatory changes to the program, especially the QMP Reference Standard.

· QMP for Production Workers (1 day) has been developed for line workers. It touches on the history of HACCP and its relationship to QMP and concentrates on the individual’s role as a vital part of the process. The course also stresses the importance of QMP in the international marketplace.

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