Guide to Seafood HACCP Project Planning

Phase One:  Consultation with HACCP Project Specialist (no cost)

  • Client determines direction
    • Preliminary HACCP Needs Evaluation (local or phone)
    • Process Orientation

 

Phase Two:  Needs Assessment (fee-based)

  • Paster Training, Inc. provides recommendation(s)
    • Site Survey
    • Flow Diagram GAP Analysis
    • Human Assets Survey
    • Prerequisite Program Survey (Review SOPs, SSOPs, GMPs, and cGMPs)
    • Food Safety Program Survey
    • Food Defense Program Survey
    • Regulatory Compliance Validation (FDA, USDA, State, and Local)

 

Phase Three:  Prerequisite Program Development (fee-based)

  • Collaboration between client and Paster Training, Inc.
    • Address site survey non-compliance
    • Flow Diagram Verification
    • Develop a human assets plan
    • Edit, modify, and develop necessary prerequisite programs
    • Food Safety Program Standard Operating Procedures
    • Food Safety Training
    • Food Defense Program Standard Operating Procedures
    • Food Defense Training
    • HACCP Training

 

Phase Four:  HACCP Plan Documentation/Implementation (fee-based)

  • Collaboration between client and Paster Training, Inc.
    • Document and Publish HACCP Plan
    • HACCP Plan Rollout
    • HACCP Plan Implementation
    • Follow-up Facility - Complete HACCP Plan Verification

 

Phase Five:  Continuous Improvement Program (fee-based)

  • Collaboration between client and Paster Training, Inc.
    • HACCP Inspections
    • Ongoing HACCP Training and Certification Testing
    • Continuous Improvement Task Force
    • HACCP Project Advisory Board