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					                       FISH HARVESTING AND PROCESSING TECHNOLOGY PROGRAM
                                    Website: http://www.bcit.ca/health/fish/training.shtml



Seafood Processing Orientation Guidelines
(This is print material, available at http://www.bcit.ca/health/fish/training.shtml#seafood)
Target audience:
    • Any seafood processor, to orient newly hired employees (can tailor these to company’s needs)
Topics include:
    • Company background
    • Fish inspection regulations
    • Occupational health and safety regulations
    • Company policies and rules.

                                               Course List

FISH 0122 Introduction to HACCP (NSSC*), 1 day
Target audience:
   • All fish processing personnel who develop and implement a QMP Plan, especially owners,
        quality, production and engineering staff
   • Any other key personnel who need to know what HACCP is all about
Participants learn to:
   • Explain the background and concepts of HACCP and how HACCP relates to QMP
   • Apply the seven HACCP principles to a model operation using one significant hazard (includes
        analysis of the hazard and determination of critical control points).

FISH 0123 Revised QMP Plan (NSSC), 3 days
Target audience:
   • All personnel who develop and implement a QMP Plan, including quality, production and
        engineering staff
Participants learn to:
   • Explain the importance of product and process information, and the Prerequisite Plan and
        Regulatory Action Points Plan
   • Define components of your company's Prerequisite Plan and Regulatory Action Points Plan
   • Describe how HACCP fits into QMP and international trade
   • Identify hazards at three process steps for one product and start to develop a HACCP Plan
   • Develop part of a QMP Plan.

FISH 0125 Self-Verification of Your QMP Plan (NSSC), 2 days
Target audience:
   • Any staff involved in implementing and verifying their QMP Plan
Participants learn to:
   • Define auditing
   • Describe components of the QMP Reference Standard
   • Make and use a checklist, which is necessary to complete the following:
            - Validation of your critical limits
            - Verification of your hazard analysis, and
            - Annual verification of your QMP Plan
   • Use a procedure for developing a corrective action plan to correct any non-conformances
        identified from your CFIA compliance verification.




* National Seafood Sector Council (NSSC) - NSSC courses are delivered in Canada only.        17-Oct-05
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FISH 0126 Checklists to Verify Your QMP Plan (NSSC), 1 day
Target audience:
   • Any staff involved in implementing and verifying their QMP Plan
Participants learn to:
   • Describe components of the QMP Reference Standard
   • Make and use a checklist, which is necessary to complete the following:
           - Validation of your critical limits
           - Verification of your hazard analysis, and
           - Annual verification of your QMP Plan

FISH 0131 Orientation to Sanitation and Hygiene (NSSC), 1 day
Target audience:
   • Fish processing personnel who need an introductory course on the importance of proper
        sanitation and hygiene practices
Participants learn to:
   • Describe general consumer, buyer and regulatory requirements of processed seafood
   • Describe the elements of an effective sanitation program by defining basic sanitation and
        hygiene terms as well as describing product contamination issues
   • Describe the importance of company sanitation and hygiene policies
   • Differentiate between the Quality Management Program (QMP) and quality assurance systems.

FISH 0132 Factory Clean-Up (NSSC), 2 days
Target audience:
   • Fish processing personnel who need to develop a good understanding of a proper and efficient
        plant clean-up
Participants learn to:
   • Use the Workplace Hazardous Materials Information System (WHMIS)
   • Describe the proper use of cleaners and sanitizers
   • Describe how to conduct an effective clean-up of a seafood processing operation, including pre-
        cleanup, clean-up, and post-cleanup.

FISH 0133 Sanitation & Hygiene: Facilities and Equipment (NSSC), 4 days
Target audience:
   • Fish processing personnel responsible for maintaining facilities and equipment in a sanitary
        manner
Participants learn to:
   • Describe the importance of maintaining sanitation process controls, including temperature and
        preventing foreign contamination
   • Describe the prevention of equipment and facility contamination before, during and after
        processing
   • Describe the establishment of restricted sanitary zones
   • Describe maintenance of buildings and equipment in a sanitary manner.

FISH 0150 First Line Supervisor (NSSC), 5 days
Target audience:
   • First line supervisors in seafood processing companies
Participants learn to:
   • Supervise seafood production, including planning and monitoring, shipping and receiving,
        employee performance, record keeping, calculations, cost reduction/production improvement
   • Ensure quality and safety of products, relating to QMP, product spoilage, raw material use,
        inventory control, monitoring and inspecting, and customer complaints.
   • Ensure adequate facilities, equipment, tools, and safe work practices
   • Supervise processing personnel, using leadership, communication, and problem solving.


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FISH 0161 Instructional Skills Workshop, 4 days
Target audience:
   • Anyone who delivers training
Participants learn to:
   • Write a useful, practical lesson plan for your area of interest
   • Use instructional objectives to inform trainees what they’re expected to learn
   • Conduct a highly participatory classroom session
   • Use common instructional aids effectively
   • Use good questioning techniques in a classroom session
   • Use simple techniques during your lessons to evaluate teaching
   • Evaluate what’s been learned in relation to your performance objectives
   • Give objective behavioral feedback
   • Feel more competent and confident as a trainer.

FISH 0170 Quality and Safety of Tuna On-board, ½ day
Target audience:
   • Any tuna fishermen or deckhands
   • Any fishermen considering tuna, e.g. salmon fishermen
   • Any tuna processors or retailers
Participants learn to:
   • Describe the importance of maintaining tuna quality on-board, in terms of both the tuna market,
        and food safety regulations.
   • State the tuna handling procedures to maintain quality on board.
               − Timeframes
               − Killing and bleeding
               − Cleaning and washing deck and tubs
               − Handling fish in the freezer
   • Describe the indicators of tuna mishandling.
   • Describe the histamine hazard as it relates to tuna.
   • Define HACCP and QMP, and how histamine relates to these.
   • State how to control the histamine hazard in tuna on-board, with time and temperature.

FISH 0190 Sensory Workshop – Fish Product Standards (NSSC), 3 days
   Target audience:
   • Production staff                              • Private testing labs
   • QA staff                                      • Importers
   • Supervisory personnel
   Participants learn to:
   • Apply general sensory procedures for assessing the quality of fish and seafood products.
   • Determine the minimum acceptable sensory quality of fish and seafood products as defined in
      the CFIA Fish Product Standards.
   • Interpret the sensory portion of the CFIA standards for fish and seafood products uniformly and
      consistently with that of CFIA inspectors.

FISH 1141 Can Screening Line Theory and Operation, 2 days, 1 credit
Target audience:
   • Can labeling warehouse personnel                 • Government inspectors
   • On-line QC inspectors                            • Canned food processors
   • Importers
Participants learn to:
   • Explain the importance of screening low-acid canned foods
   • Interpret the statistical results from a screening run
   • Explain the design, calibration and operation of checkweigher and double dud detector (DDD)
       equipment
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   •   Determine set-points for checkweigher and DDD equipment
   •   Explain and interpret a screening audit
   •   Explain the difference between ejects and defects
   •   Describe the steps and factors to consider in assessing a screening run
   •   Describe the importance of screening documentation and records
   •   Explain how defects data are utilized to achieve good manufacturing practices (GMP).

FOOD 0158 Chargehand (NSSC), 2 days
Target audience:
   • Seafood processing personnel who are currently in a chargehand or leadhand position, or those
        who would like to train for this position
Participants learn to:
   • Identify the roles and responsibilities of the chargehand position
   • Describe core personal skills of a successful chargehand, including leadership, communication,
        problem solving / decision making, teamwork, and stress management
   • Describe and apply basic skills of employee supervision, including human relations, motivation
        and training
   • Describe and apply new techniques in production planning, cost control, safety and
        maintenance
   • Describe the chargehand’s responsibilities in implementing the QMP Program, including the
        plant sanitation program.

FOOD 0168 Taking Your New Product to Market, 2 days
Target audience:
   • Anyone who wants to evaluate a new product idea using a business planning process
   • May include:
        - plant personnel, management, owners, etc. from a processing operation OR
        - individuals not currently involved with a company
Participants learn to:
   • Describe the concept of moving from a product focus to a market focus
   • Describe basic marketing concepts and define a product’s value, target customer and
        uniqueness, plus pricing factors and competition issues
   • Describe risk assessment (i.e. how to determine whether a venture will be profitable) by using
        market research and identifying supply, production, and skills required
   • Describe the importance of SWOT analysis, R&D, documenting goals and a marketing plan
   • Describe the importance of a financial plan, including balance sheet, income statement, cash
        flow forecast, financial data prior to start-up, and identifying financing options.

FOOD 0180 Origin & Identification of Metal Can Defects (Set of 3 Self-paced CD
Tutorials = FOOD 0181 + 0182 + 0183), 10 hrs each, non-credit

   FOOD 0181 Origins of Metal Can Manufacturing Defects (1 CD Tutorial), 10 hr
   Target audience:
      • Quality assurance personnel at canned food processing plants and can manufacturing
           plants
      • Inspectors from private and government laboratories
   Participants learn to:
      • Look at any can manufacturing defect and state which step(s) in the manufacturing process
           could lead to that defect; the defects covered originate in metal plate manufacturing, coating
           application, can body manufacturing, and can end manufacturing.
   FOOD 0182 Origins of Double Seam Defects (1 CD Tutorial), 10 hr
   Target audience:
      • Quality assurance personnel at canned food processing plants and can manufacturing
           plants
      • Inspectors from both private and government laboratories
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   Participants learn to:
      • Look at any double seam defect and state which step(s) in the canning process could lead
           to that defect; covers end (cover) hook defects, key tab defects, incomplete seaming
           defects, other outside (seaming) wall defects, inside (countersink) walls defects, and defects
           confirmed by teardown or seam cut.
   FOOD 0183 Identification of Metal Can Defects (1 CD Tutorial), 10 hr
   Target audience:
      • Defect inspectors in canneries, can screening warehouses, government agencies, and
           private laboratories
   Participants learn to:
      • Look at any defect and identify it; covers defects created during metal plate manufacturing,
           coating application, can body manufacturing (3-piece soldered, 3-piece welded, and 2-piece
           cans), can end manufacturing, double seam formation, other manufacturing causes, and
           handling.

   To order CDs: Register online at http://www.bcit.ca/study/courses/ for FOOD 0180 (set of all 3
   CDs), FOOD 0181, FOOD 0182, or FOOD 0183.

FOOD 1028 1200 Food Microbiological Control (US FDA), 3 days, 1.5 credits
Target audience:
   • Seafood and other food processors who want to know more about microbiological hazards and
        their controls in developing their HACCP and QMP Plans
   • Processing and retail food inspectors
   • Food sanitation and microbiology specialists
Participants learn to:
   • Identify a potentially hazardous food, the hazards associated with that food and the proper
        control methods applicable at the food processing and retail levels
   • Discuss the potential hazards in foods and proper control methods with processing and retail
        management
   • Apply knowledge of potentially hazardous foods, the hazards associated with that food, control
        methods and Good Manufacturing Practices to determine the adequacy of controls when
        conducting food inspections at processing/retail levels.

FOOD 1178 Prerequisite Programs for HACCP, 24 hrs, 2 credits
Target audience:
   • Anyone who develops, implements or verifies a HACCP Plan in a food processing plant
Participants learn to:
   • Define HACCP, prerequisite programs, and standard operating procedures.
   • Describe the criteria for assessing the food safety environment of food processing premises
        including construction, maintenance, and sanitation.
   • Explain the importance of good personnel hygiene in food safety, including employee and
        employer responsibilities.
   • Develop the structure of an effective employee training program.
   • Determine safe handling practices for: raw material, ingredients, packaging materials, and
        product.
   • Explain the importance of proper installation and preventive maintenance of equipment in
        maintaining a safe food environment.
   • Explain the importance of pest management in maintaining a safe food production environment.
   • Describe the major components of a cleaning and sanitizing program for a food processing
        plant.
   • Describe documentation and record requirements and procedures in a food safety management
        system.
   • Develop a framework to develop, implement, and maintain company Prerequisite Programs.


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FOOD 1418 Metal Can Defect Identification and Classification, 2 days, 1 credit
Target audience:
   • Canned food inspectors in processing plants (QA and production personnel), can screening
        warehouses, government and private testing labs, buyers of imported product
   • Inspectors in can manufacturing plants
Participants learn to:
   • Use the CFIA Metal Can Defect Identification and Classification Manual
   • Visually identify defects which originate in:
        - metal can manufacturing (3-piece welded and 2-piece cans)
        - double seam formation
        - other manufacturing
        - handling.

FOOD 1428 Canned Foods: Thermal Processing & Container Evaluation, 4 days, 2
credits
Target audience:
   • Retort operators                               • Plant supervisors
   • Canning line staff                             • Government inspectors
   • Others involved in the thermal processing of low-acid foods
Participants learn to:
   • Understand the principles and practices involved in thermal processing of low-acid and acidified
        foods; topics include:
          - microbiology of canning                        - product preparation & container
          - thermal processing principles                     handling
          - basic retort operation                         - thermal processing systems (incl. still
          - records for product safety                        & agitating)
          - government regulations                         - cooling water treatment
          - closure evaluation on metal/glass containers   - flexible pouch seal evaluation

   •   Understand how to evaluate double seams on metal cans, closures on glass containers, and
       seals on flexible pouches.

FOOD 1438 Retort Pouch Defect Identification, 2 days, 1 credit
Target audience:
   • Anyone who processes and inspects retort pouches
Participants learn to:
   • Briefly discuss the history and background of retort pouch processing
   • Describe retort pouch material characteristics, and the purpose and function of each layer
   • Describe the specific considerations in processing of retort pouches
   • Describe the tests used in evaluation of retort pouches and the inspection requirements
   • Describe the classification categories of retort pouch defects and identify and classify defects


FOR MORE INFORMATION, CONTACT:
Denise DeLeebeeck, Coordinator, Fish Harvesting & Processing Technology
British Columbia Institute of Technology         Phone: 604-432-8948 Fax: 604-433-7879
3700 Willingdon Avenue                           E-mail: Denise_DeLeebeeck@bcit.ca
Burnaby, BC V5G 3H2                              Website: http://www.bcit.ca/health/fish/




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