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HACCP and GAP for Produce Distribution Operations

HACCP for Seafood Processors

This 2-day course provides seafood processors with the knowledge necessary to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method. Attendees learn to utilize risk-based preventive methods for identifying and controlling potential food safety hazards specific to seafood and complying with industry and regulatory requirements.

  • Standardized tools for HACCP Plan development
  • Interactive exercises and activities
  • Experienced industry expert instructors

The FDA Fish and Fishery Products Hazards Guide (2011) is used to identify seafood specific hazards. Verification and validation of the HACCP Plan are discussed in detail. Pre-requisite Programs, cGMPs and SSOPs are reviewed as required by the FDA Seafood HACCP regulation. Case studies are used for HACCP Plan development. FDA produced videos on seafood labeling are presented. (Note: This is not an International Seafood Alliance course)

Delivery Format: Live instructor led in classroom

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SCS Training Fee

Registration Fees: $695/person. Discounts apply for early bird, multiple attendee and multiple course registrations.
Fees include: instructor-led training, course materials binder, lunch and Certificate of Completion.

Learning Objectives

Upon completion of this course, you will be able to:

  • To gain practical knowledge to control food hazards in their process
  • Link to Agenda

Who Should Attend: Seafood industry managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development.

Recommended Pre-requisites: None. This is a basic food safety training.