Hazard Analysis and Critical Control Points for Fish and Fishery Products
Course Duration: 2.5 Days (20 Hours)
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 fishermen, 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.
In this course you will:
Learn HACCP fundamentals using the FDA Hazards Guide
Understand the FDA Seafood HACCP Regulation and guidance for developing HACCP plans
Conduct practical group exercises to develop model HACCP plans
The National Seafood HACCP Alliance for Training and Education editorial committee has developed a number of extra model HACCP plans that will be used during the third day of the basic HACCP course or the Segment Two HACCP one-day course. These models are intended to help participants understand the basic principles of HACCP by going through the process of developing their own Hazard Analysis and HACCP plan using the FDA Fish and Fishery Products Hazards and Controls Guide.
This Seafood HACCP Training Course satisfies the HACCP training requirements established under Title 21 Code of Federal Regulations (CFR) Part 123.10 of the U.S. Food and Drug Administration’s mandatory seafood HACCP inspection program.