Haccp (Fao)

SGR 130

HACCP
ANÁLISIS DE PELIGROS Y PUNTOS CRÍTICOS DE CONTROL
Programa de Capacitación
5. ª Edición - 2011

Alianza Nacional de HACCP para Mariscos y Pescados para Capacitación y Educación
Desarrollado por la

Alianza Nacional de HACCP para Mariscos y Pescados
Comité Directivo (Marzo 2010)
Barbara Blakistone, National Fisheries Institute, McLean, VA Joe Corby, Association of Foodand Drug Officials, York, PA Debra DeVlieger, U.S. FDA, Bainbridge, WA George Flick, Virginia Tech, Blacksburg, VA Ken Gall, New York Sea Grant, Stony Brook, NY Victor Garrido, University of Florida, Gainesville, FL David Green, North Carolina State University, Morehead City, NC Doris Hicks, University of Delaware, Lewes, DE Michael Jahncke, Virginia Tech Seafood Research and Extension Center,Hampton, VA Gary Jensen, USDA National Institute of Food and Agriculture, Washington, DC Rita Johnson, FL Dept. of Agriculture and Consumer Services, Tallahassee, FL Ron Klein, Alaska Dept. of Environmental Conservation, Anchorage, AK Donald Kraemer, U.S. FDA, College Park, MD Lucina Lampila, Louisiana State University, Baton Rouge, LA Tom G. Latt, U.S. FDA, College Park, MD Michael Liffmann,National Sea Grant Office, Silver Spring, MD Julie W. Loera, Texas Dept. of State Health Services, Austin, TX Kenny Lum, Seafood Products Association, Seattle, WA Michael Moody, Louisiana State University, Baton Rouge, LA Ken Moore, Interstate Shellfish Sanitation Conference, Columbia, SC Priscilla Neves, Massachusetts Dept. of Public Health, Jamaica Plain, MA *Steve Otwell, University of Florida,Gainesville, FL Lori Pivarnik, University Rhode Island, West Kingston, RI Robert J. Pressley, Alaska Dept. of Environmental Conservation, Anchorage, AK Toni Ravelli, U.S. FDA, Los Angeles, CA Thomas Rippen, University of Maryland-Eastern Shore, Princess Anne, MD Karla Ruzicka, National Marine Fisheries Service, Gloucester, MA Rosemary Wood Sexton, U.S. FDA, Chicago, IL Erick Snellman, U.S. FDA, CollegePark, MD Leigh Ann Stambaugh, Association of Food and Drug Officials, York, PA Pamela Tom, University of California, Davis, CA Lisa Weddig, National Fisheries Institute, McLean, VA Gerald Wojtala, International Food Protection Training Institute, Battle Creek, MI Gary Wolf, U.S. FDA, Voorhees, NJ *Director

Comité Editorial (5. ª Edición)
Debra DeVlieger, U.S. FDA, Bainbridge, WA Ken Gall, NewYork Sea Grant, Stony Brook, NY Victor Garrido, University of Florida, Gainesville, FL David Green, North Carolina State University, Morehead City, NC Doris Hicks, University of Delaware, Lewes, DE Donald Kraemer, U.S. FDA, College Park, MD Tom G. Latt, U.S. FDA, College Park, MD Kenny Lum, Seafood Products Association, Seattle, WA Steve Otwell, University of Florida, Gainesville, FL LoriPivarnik, University of Rhode Island, West Kingston, RI Thomas Rippen, University of Maryland-Eastern Shore, Princess Anne, MD Karla Ruzicka, National Marine Fisheries Service, Gloucester, MA Pamela Tom, University of California, Davis, CA *Dorothy Zimmerman, Florida Sea Grant, Gainesville, FL *Coordinadora de Producción y Distribución

Capacitación de HACCP de Mariscos y Pescados
La Alianza Nacionalde HACCP para Mariscos y Pescados y la Asociación de Oficiales de Alimentos y Drogas (AFDO – por sus siglas en inglés = Association of Food and Drug Officials) han desarrollado cursos de capacitación en programas básicos de HACCP y los Procedimientos de Control de Saneamiento relacionados con ellos. También se encuentran disponibles cursos de formación de formadores.
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Para obtener lainformación más actualizada acerca del curso por favor visite: Seafood Network Information Center (http://seafood.ucdavis.edu) Association of Food and Drug Officials (http://afdo.org)

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Esta publicación ha contado con el apoyo del Programa Nacional Universitario...