Date & Time
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:
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).
Learn how we helped Abita Brewing Company pass their first food safety audit with an A grade.
Abita BreweryAbita Brewery - Audits
April 27, 2021 08:00 AM - April 29, 2021 06:00 PM
April 29, 2021 08:00 AM - 06:00 PM
April 27, 2021 08:00 AM - April 28, 2021 06:00 PM