Course Description

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.

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.

Upcoming Workshops