example

1. Training program for Myanmar Fisheries Industry
1. Target group: Quality Managers; QA/ QC staff of the Fish Processing Plant
Duration: 6 days
Time: 8 – 13 June 2009 for the first group of 8 factories and from 15- 20 June 2009
for the second group of 9 factories
No. of Participants: 25
Training Objectives: After the training, participants will be able to
• Understand why quality management is needed for exporting fish products
• Understand source and mechanism of food safety hazards;
• Understand the principles of food hygiene and food safety;
• Understand why fish quality change;
• Know the importance of communication between Quality and Production managers;
• Understand main elements of SSOP, GMP and HACCP
• Revise existing SSOP, GMP and HACCP documents
Time Subjects Remarks
DAY 1st
Quality management;
Food safety hazard.
Food hygiene;
Fish quality change;
Communication related to quality and production management.
8:00-8:10 Welcome remark by resource person MPEA
Introduction to the agenda, objectives, and expected outputs of the
8:10-8:30 training All
Set up internal rules for training
8:30-10:30 Introduction on quality management All
• Concepts concerning food quality and food safety
• Three parties involved in food quality and food safety
• Three groups of characters of food products
• The methods of quality management.
• Introduce some Quality management systems in food industry
• Market requirements on food quality and food safety focus on EU
regulations
• Roles of related parties in fisheries quality and food safety
1

2. Time Subjects Remarks
controls
10:30-10:45 Break
Food safety hazards All
10:45-12:00 • What is hazard ?
• Types of hazards
• Physical hazard:
o Mechanism and resource producing hazards
o Human health affects of the hazards
o Hazard control measures
• Chemical hazard:
o Mechanism and resource producing hazards
o Human health affects of the hazards
o Hazard control measures
• Biological hazard:
o Mechanism and resource producing hazards
o Human health affects of the hazards
o Hazard control measures
12:00-13:30 Lunch
Exercise related to food safety hazards Groups
13:30-14:15 Listing sources of contaminations through out fisheries chain and
proposing the control measures
Food hygiene management All
• What is food hygiene
14:15-15:00
• The importance of food hygiene
• Basic principles of food hygiene management
15:00-15:15 Break
Fish quality changes All
15:15-16:00 • How fish quality changes
• The element that effected to fish quality
• Good handling practices
Communication related to quality and production management. All
16:00-17:00 • Why need to communication related to quality in company;
• The methods to communicate information about quality.
• Role Play
Day 2nd
2

3. Time Subjects Remarks
Prerequisite requirements
SSOP
8:00-8:30 Review of the first day lecture
8:30-10:30 Introduction of HACCP and prerequisites for implementation of All
HACCP
• 7 principles and 12 steps of HACCP;
• Prerequisites requirements
o Personnel
o Facilities
o Support Program
• Principles in designing of fish processing factory
• GMP vs SSOP
10:30-10:45 Break
10:45-12:00 SSOP All
• What is SSOP;
• The objectives of SSOP;
• The importance and position of SSOP to implement HACCP;
• The scope of SSOP;
• How to documentation each SSOP:
o The inputs to control and establish each SSOP;
o The steps to establish;
o The outputs of each SSOP.
12:00-13:30 Lunch
13:30-15:00 Revision and how to implementation of SSOP Explanation
• Water / ice and Group
o Water distribution mapping work
o Water sample plan
o Cleaning of water system
15:00-15:15 Break
15:15-16:15 Revision and how to implementation of SSOP (Cont.) Explanation
• Food contact surfaces and Group
o Cleaning steps work
o Cleaning before processing
o Cleaning during processing
o Cleaning and disinfecting after processing
3

4. Time Subjects Remarks
16:15-17:00 Revision and how to implementation of SSOP (Cont.) Explanation
• Personnel hygiene and Group
o Personnel hygiene facilities work
o Protective garments
o Entrance Guards
Day 3rd
SSOP Documentation and implementation
GMP Documentation and implementation
8:00-8:15 Review of previous day
Revision and how to implementation of SSOP (Cont.) Explanation
8:15-9:00 • Cross-contamination and Group
• Control of toxic compounds work
Revision and how to implementation of SSOP (Cont.) Explanation
9:00-10:00 • Protection of all food items from contamination and Group
• Employee health work
10:00-10:15 Break
10:15-11:15 Revision and how to implementation of SSOP (Cont.) Explanation
• Waste Control and Group
work
• Pest control
11:15-12:00 How to Train the workers on SSOP All
• Training needs
• Training plan
• Implementation of training
12:00-13:30 Lunch
GMP All
13:30-15:00 • What is GMP;
• The importance and scope of GMP to implement HACCP;
• The method to establish GMP’
• The content and structure of each GMP
15:00-15:15 Break
15:15-17:00 Revision of GMP Group Work
• Process flow development
• Technical parameters at each step
• GMPs development
Day 4th
GMP implementation
4

5. Time Subjects Remarks
8:00-8:15 Review of previous day
Management of Raw materials
8:15-10:00 • Principles and Management measures
• Monitoring of Raw Materials Quality
10:00-10:15 Break
10:15-11:00 Important of Time-temperature control
11:00-12:00 Requirements to monitoring devices
12:00-13:30 Lunch
13.30-14.15 Washing Steps
14.15-15:00 Freezing step
15:00-15:15 Break
15:15-16:00 Recording
16:00-17:00 How to training workers in GMP implementation Discussion
th
Day 5
HACCP principles and the implementation
8:00-8:15 Review of previous day
8:00-10:00 HACCP pre- steps: All and group
• Establish HACCP team; work to revise
related
• Describe the products;
documents
• Intended using;
• Describe all process flowcharts in scope
• Verification the flowchart in fact
10:00-10:15 Break
10:15-11:15 Hazard Analysis and preventive measures
• What is hazard Analysis;
• The methods to analysis
• Determine control points and preventive measures
• Exercises related to hazard analysis
11:15-12:00 Determine Critical Control Point (CCP):
• What is CCP?
• Using decision tree to determine CCP
• The characters of CCP
• Exercise related to CCP in fact (follow the exercise related to
hazard)
12:00-13:30 Lunch
5

6. Time Subjects Remarks
13:30-15:00 Present the result of the Exercise
15:00-15:15 Break
Critical limit (CL)
• What is CL
15:15-17:00
• The information resource to determine CL;
• Establish CL for each CCP
Day 6th
HACCP principles and the implementation
8:00-8:30 Review o the fifth day lecture
8:30-10:00 Establish the monitoring procedures
• The methods to monitoring CCP;
• Establish the monitoring system
• Show samples
10:00-10:15 Break
10:15-12:00 Correction and corrective action
• What is correction;
• What is corrective action;
• Explain more detail the different between correction and
corrective action;
• Show samples.
12:00-13:30 Lunch
Verification:
13:30-14:30 • Define verification;
• The kind of verifications;
• Establish the verification procedure;
14:30-15:00 Exercise related to Corrective action and verification in fact (follow the
exercise related to CCP)
15:00-15:15 Break
15:15-16:30 Present the result of the Exercise
16:30-17:15 Record:
• What is record;
• Requirement related to record;
• The method to saving record
17:15-17:30 Closing
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