HACCP for Seafood Processors

Jessica Chen   |  
510.452.9090   |  
For Registration or IT Support
Diane Dulmage   |  
510.452.8003   |  
For Sales Support, Course Information, or Group Training


Private Group

Private Group

Classroom / Virtual
Contact us for a quote
TBD

SCS trainers can provide an interactive webinar for your team – engage associates and partners from multiple facilities! We will also come to your facility for in-person training as permitted by COVID-19 restrictions.

Recommended for groups of 6 or more. Choose from a wide range of courses or a customized training.

Contact us to discuss options, get a quote and schedule a training for your team.

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This 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)

Learning Objectives:

  • Gain practical knowledge to control food hazards in their process
  • Know the components of a HACCP-based food safety system including prerequisite programs (PRPs) and a HACCP Plan
  • Develop and maintain a HACCP-based Food Safety System
Agenda: Download

Who Should Attend:

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

Prerequisites:

None. This is a basic food safety training.

What Our Clients Think

Quotation Mark

I would like to thank SCS for their fine training program. It’s our preference to send our employees to in-person trainings, but with restrictions set by Covid in 2020 we understand why SCS conducts classes via webinar. Our employees said the setup and webinars were both informative and well-paced and felt they were as close to being in-person as possible.

Dominic Etcheberria | General Manager, JBJ Distributing / Veg-land