CFS3
Center for Food Safety and Security Systems
Training Manuals

GAqPS Course Agenda
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Section I
Good Aquacultural Practices Manual
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Section II
Aquaculture Product Safety and Consumer Health
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Section III
Trade and Aquaculture Products
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Section IV
HACCP Applications in Shrimp Hatchery Operations
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Section V
HACCP Shrimp Hatchery Operations
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Section VI
Growout Pond and Water Quality Management & Water Quality
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Section VII
Traceability From Farm to Table
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Section VIII
Prerequisite Programs for Good Manufacturing Practices (GMPs)
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Section IX
Effective Cleaning and Sanitizing Procedures
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Section X
Food Laws and Regulations
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Section XI
Antibiotics Use of Chemotherapeutics
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Section XII
Exercise Handwashing
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Section XIII
Field Trip Exercise
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Section XIV
Standard Operating Procedures
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Section XV
Use of HACCP Principles to Control Antibiotic Residues in Aquacultured Products
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Section XVI
HACCP or Other Things Farmers Should Know
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Section XVII
Cross contamination Instructions Dirty to Clean Surfaces
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Section XVIII
Effective Training
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Appendix
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WHO

World Health Organization's Five Keys to Safer Aquaculture Products to Protect Public Health

The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) has joined with the World Health Organization (WHO) in producing FIVE KEYS TO SAFER AQUACULTURE PRODUCTS TO PROTECT PUBLIC HEALTH.

The training manual is designed for use by health educators and aquaculture specialists conducting health and aquaculture training for small aquaculture producers who raise fish for themselves, their families, for sale in local markets or to larger distributors. The manual describes the key practices needed to ensure safer fish production, from where to place the ponds to post-harvest handling.

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The manual is available for download on the WHO publications page.