Seafood HACCPPersonalized Training for Seafood Processors
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 HACCP resources, including the new FDA Seafood Hazards guide.
This course is taught by a qualified lead instructor approved by the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO).
Course DescriptionTraining Program for Fish and Fishery Products
This 2.5 day course will give attendees the necessary information and skills to develop, implement and maintain programs and records required by FDA for implementing seafood good manufacturing practices and sanitation controls, which provide the foundation for your HACCP plan. Attendees will also develop the necessary skills to properly utilize the FDA Seafood Hazards Guide
which assists with identifying appropriate hazards related to specific seafood species as well as providing a step-by-step guide to developing your HACCP plan critical controls, monitoring activities, corrective actions, verification and validation activities and record keeping requirements.
Who Will Benefit From Taking This Course
Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the development and implementation of Seafood HACCP. Front-line employees, Quality Managers, Food Safety Managers, HACCP team members as well as other employees with jobs that could impact food safety can all benefit from understanding the current FDA requirements and how to identify and manage the hazards associated with the processing of seafood products.
What Skills Can Students Expect To Learn?Learn how to Develop an FDA compliant plan
Students will learn how to develop an FDA compliant plan supported by a solid GMP and record-keeping foundation. Attendees will learn the FDA seafood safety and HACCP requirements which include:
- Seafood Good Manufacturing Practices
- Monitoring, correction and record-keeping requirements for 8 areas of sanitation in the FDA regulations
- Hazard identification for the different species of seafood
- The preliminary steps for developing a plan
- Conducting a hazard analysis to identify significant hazards
- Determining hazard control points
- Monitoring control points and developing pre-planned corrective actions
- Verification and validation activities
- Recordkeeping requirements according to FDA
Sanitation Control (Optional ½-Day Training)
This optional sanitation control training covers the following topics:
- Current good manufacturing practices (GMP’S) as referenced in 21CFR Part 117
- Safety of water
- Condition and cleanliness of food contact surfaces
- Prevention of cross-contamination
- Chemical control
- Controlling employee health conditions
- Exclusion of pests
- Sample SSOP (Sanitation Standard Operating Procedures) procedures
This optional Sanitation Control training may be offered as an “add-on” training for public classes. For onsite training brought to your facility, you may simply request to have this included with your standard HACCP training.
Schedule Your Class Today
Ready to expand your seafood hazards and controls knowledge? Take advantage of learning from a Seafood HACCP Alliance qualified lead instructor with over 20 years of food industry manufacturing experience, specializing in food safety plan development and maintenance. View our list of upcoming classes below or contact us today to request private training at your facility.