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HACCP for Seafood Processors

COURSE DETAILS

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.

Live Webinar Training

Virtual Webinars: Instructor-led interactive training with our best HACCP instructors. Four days 9:30-1:30 PT is equivalent to the live 16-hour HACCP training. This “virtual” course utilizes distance learning methods, such as break-out sessions, on the web platform ZOOM.

Live Webinar Price: $695/person
Discounts applied at registration for early bird, multiple attendee and bundled course registrations. Students and government personnel may apply for discounts by submitting a valid student or government ID to [email protected].

Classroom Training

In this course, 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)

Classroom Price: $695/person
Discounts applied at registration for early bird, multiple attendee and bundled course registrations. Students and government personnel may apply for discounts by submitting a valid student or government ID to [email protected].

Classroom Sessions

Live Webinar Sessions

  • HACCP for Seafood Processors
    Apr 26 - Apr 29
    9:30am-1:30pm PST
Discounts applied at registration for early bird, multiple attendee and bundled course registrations. Click REGISTER to see discounted pricing.
Classroom Sessions

Classroom Sessions

Contact Us to learn about on-site, online, custom and upcoming public sessions.
Discounts applied at registration for early bird, multiple attendee and bundled course registrations. Click REGISTER to see discounted pricing.

ALL CLASSROOM COURSES TENTATIVE DUE TO COVID-19

Need help?

For Registration or IT Support:
Training Coordinator
+1.510.452.9090
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Training Services Account Manager
+1.510.452.8003