Seafood HACCP | In-Person | March 24-25, 2021

COURSE DESCRIPTION

Seafood HACCP | March 24-25, 2021

As mandated by FDA, seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP) concepts.  Trained, qualified individuals must be able to properly conduct a hazard analysis and develop a HACCP plan for hazards that are considered  significant or high risk, as well as have sanitation programs in place with documented monitoring.  This AFDO (Association of Food and Drug Officials)  approved course provides attendees with the necessary training to properly utilize current Seafood HACCP resources, including the new FDA Seafood Hazards guide.

WHAT YOU CAN EXPECT TO LEARN

Students will learn how to use the FDA Fish and Fishery Products Hazards and Controls Guide and how to develop an FDA compliant seafood HACCP plan supported by a solid GMP and record-keeping foundation. Class topics  include:

• Seafood Good Manufacturing Practices
• Sanitation Control Procedures
• Hazard identification for the different species of seafood
• The preliminary steps for developing a seafood HACCP plan
• Conducting a hazard analysis to identify significant hazards
• Determining critical control points, monitoring and corrective actions
• Verification and validation activities
• Record-keeping requirements according to FDA

This course is taught by a qualified Seafood HACCP lead instructor approved by the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO).