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