Seafood HACCP – Segment Two

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.

Our seafood HACCP segment two 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).

All seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP). This FDA recognized training is developed by the Association of Food and Drug Officials and the Seafood HACCP Alliance and meets the training requirements for developing and implementing a hazard analysis & critical control point (HACCP) training program for fish and fishery products.

The Seafood HACCP Segment Two blended course (1 day of online/1 day of instructor-led) 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 recordkeeping requirements.