HACCP for Seafood Workers Course

Overview

This 2 1/2 Day seafood specific HACCP Course (Hazard Analysis and Critical Control Point) provides instruction to workers and regulatory personnel involved in all phases of seafood processing on methods to identify and manage safety hazards in seafood operations.

Objectives

Following the completion of this health and safety course, students will be able to develop a HACCP plan for their workplace or commercial vessel aimed at minimizing or removing the risk associated with all aspects of seafood management and handling. 

Agenda

This HACCP course will cover the following topics:

  • Identification and understanding of Critical Control Points
  • Basics of Food and Drug Administration (FDA) hazards guide
  • Hazard assessment
  • Regulations and standards for seafood
  • Creation of HACCP plan
  • Recordkeeping

Assessment

Students are required to attend full learning hours and participate in a group exercise to develop a HACCP plan that serves as a practical demonstration of the concepts provided during instruction. No written test is required to successfully complete this class. A certificate of completion will be provided. 

Who Should Attend?

Anyone working in a role that will impact the company or facility HACCP plan. This may include but not be limited to seafood processors, fishermen, ship crews, cruise-line crews, plant managers, executives, and safety personnel.

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