Seafood HACCP - Segment Two

Blended Course

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.

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).

Seafood HACCP Segment Two

Course Description

Training Program for Fish and Fishery Products

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.

This 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.

Who Will Benefit From Taking This Course

Employees involved in the development and implementation of Seafood HACCP
Employees with less time to spend away from the office and 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 the FDA food safety and HACCP requirements
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. 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 Seafood HACCP regulation
  • 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 hazard control points
  • Monitoring control points and developing pre-planned corrective actions
  • Verification and validation activities
  • Recordkeeping requirements according to FDA

Schedule Your Class Today

Ready to expand your seafood hazards and controls knowledge but can't spend multiple days in the classroom?  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.
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