Client:
Department
of Commerce, National
Oceanic and Atmospheric
Administration (NOAA)
Location:
Hawaii,
American Samoa, Guam,
Saipan
Industry:
Fisheries, Training
& Human Resources
Development
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Project Summary: The Project had four main components: 1) development of the pilot Hawaii Seafood Safety Program, 2) hazard analysis of seafood products important to Hawaii and the US Pacific Islands, 3) development of seafood safety training materials and, 4) conducting specialized seafood safety and seafood HACCP (hazard analysis critical control point) and sanitation training workshops and outreach activities.
Project
Outcome:
The Hawaii
Seafood Safety Project provided
the organizational structure for
a sustained effort to increase
public and industry appreciation
of their responsibilities in
preventing seafood-related
illnesses. The Project provided
technical assistance in
conducting hazard analyses of
seafood products and product
forms that are of regional and
growing national importance.
Hazard analysis entailed review
of the scientific literature,
epidemiological records,
interviewing industry and
community members and trials to
evaluate seafood products and
processes using temperature
monitoring equipment and
laboratory testing. Training and
educational materials were
tailored to communicate
effectively within the
multi-cultural Hawaii and
Pacific Island audience. Forty
three (43) training workshops
and outreach efforts were
conducted to disseminate
information, upgrade the
understanding of seafood safety
and to encourage the use of
practical and effective
preventative measures based on
HACCP principles. Certification
courses in Seafood HACCP and
Sanitation Control Procedures
were conducted in Hawaii, Guam,
Saipan and American Samoa.
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