Seafood HACCP - Segment TwoBlended 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).
Course DescriptionTraining 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 CourseEmployees involved in the development and implementation of Seafood HACCP
What Skills Can Students Expect To Learn?Learn the FDA food safety and HACCP requirements
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March 31, 2022 09:00 AM - 04:00 PM
March 14, 2022 11:00 AM - March 18, 2022 03:00 PM
January 25, 2022 12:00 PM - January 26, 2022 03:00 PM