Hazard Analysis and Critical Control Points for Fish and Fishery Products
Time & Location
About the Course
HACCP is an important safety-management system and can be integrated into any operation. However, HACCP can seem complicated and demanding until the basic concepts are understood. HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to the identification, evaluation, and control of food safety hazards. The concepts behind this term are crucial to a safe food operation.
This training helps fisherman, importers, processors, regulatory personnel and others identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures – or HACCP plans – that help ensure safe seafood.
During this Seafood HACCP course, you will learn about rules and regulations for seafood that will help you develop a HACCP plan for your ship or factory.
The Seafood HACCP course is designed to educate individuals in HACCP systems development, implementation, and management. The course is ideal for ship factory HACCP team members, plant management teams, corporate executives, and anyone whose job function will impact the facility HACCP plan.
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