HACCP Course PowerPoint Slides
これらのスライドはNational Seafood HACCP Alliance for Training and Educationの作成した"HACCP: Hazard Analysis and Critical Control Point Training Curriculum," 4th edition November 2001に準拠して作成されたものである。次の各章毎にスライドが入手できる。
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: Hazard 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 Procedures
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 III - Hazards Found in Seafood*
Appendix V - Models
*Additional slides for combining Chapters 2 and Appendix III
Note: each chapter contains one extra formatted overhead for trainers
http://seafood.ucdavis.edu/haccp/training/slides/haccpslide.htm
HACCPコースのマニュアル
Seafood HACCP Alliance HACCP Training Curriculum Manual (Blue Book)
各チャプター（上記リスト参照）がpdf fileでDL可能。
http://seafoodhaccp.cornell.edu/Home13pdf.html