This 16-hour Basic Seafood HACCP Training, developed by the Seafood HACCP Alliance and recognized by the FDA, provides seafood industry professionals with the knowledge and skills necessary to develop and implement a Hazard Analysis and Critical Control Points (HACCP) plan in compliance with the FDA’s Seafood HACCP regulations (21 CFR Part 123).
This class includes both Segment 1 and the Segment 2 portions so completion of the online course is not required.
Topics will include:
- The seven principles of HACCP
- Seafood specific hazards
- Sanitation Control Procedures (SCP) and Prerequisite programs (PRPs)
- Development of a HACCP plan
- Review and understanding of the Seafood HACCP Guidance and HACCP forms.
This course will incorporate a standardized presentation, discussion and group work to enhance understanding and practical application. Full attendance and participation is required to receive a certificate.
We designed this course for food safety professionals, including:
- Production Supervisors
- Production, Quality, and Executive Management
- Food Safety Team Members
- HACCP Team Members
- Audit Team Members
This 16-hour course requires two day to complete and covers:
- CGMP and Prerequisites Programs
- Biological Seafood Safety Hazards
- Chemical, Physical, and Economically-Motivated Hazards
- Verification and Validation
- Record Keeping
- Recall Plan
- Seafood HACCP hazard guidance and forms
- Understand the seven principles of HACCP
- Identify CCPs and apply critical limits to control-identified hazards.
- Identify species and process related hazards specific to seafood
- Develop and apply verification and validation procedures to support the control of the identified hazard.
- Monitor critical limits and parameters.
- Assign and take corrective or preventive action (CAPA) when control is compromised.
- Understand the records that support the HACCP system
Delivered in-person in a classroom or lab setting.
Delivered online with a live instructor at a scheduled date and time.
This 16-hour Basic Seafood HACCP Training, developed by the Seafood HACCP Alliance and recognized by the FDA, provides seafood industry professionals with the knowledge and skills necessary to develop and implement a Hazard Analysis and Critical Control Points (HACCP) plan in compliance with the FDA’s Seafood HACCP regulations (21 CFR Part 123).
This class includes both Segment 1 and the Segment 2 portions so completion of the online course is not required.
Topics will include:
- The seven principles of HACCP
- Seafood specific hazards
- Sanitation Control Procedures (SCP) and Prerequisite programs (PRPs)
- Development of a HACCP plan
- Review and understanding of the Seafood HACCP Guidance and HACCP forms.
This course will incorporate a standardized presentation, discussion and group work to enhance understanding and practical application. Full attendance and participation is required to receive a certificate.
We designed this course for food safety professionals, including:
- Production Supervisors
- Production, Quality, and Executive Management
- Food Safety Team Members
- HACCP Team Members
- Audit Team Members
This 16-hour course requires two day to complete and covers:
- CGMP and Prerequisites Programs
- Biological Seafood Safety Hazards
- Chemical, Physical, and Economically-Motivated Hazards
- Verification and Validation
- Record Keeping
- Recall Plan
- Seafood HACCP hazard guidance and forms
- Understand the seven principles of HACCP
- Identify CCPs and apply critical limits to control-identified hazards.
- Identify species and process related hazards specific to seafood
- Develop and apply verification and validation procedures to support the control of the identified hazard.
- Monitor critical limits and parameters.
- Assign and take corrective or preventive action (CAPA) when control is compromised.
- Understand the records that support the HACCP system
Delivered in-person in a classroom or lab setting.
Delivered online with a live instructor at a scheduled date and time.