top of page
This course is by a qualified Seafood HACCP lead instructor approved by the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO). As mandated by FDA, seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP) concepts.
Trained, qualified individuals must be able to properly conduct a hazard analysis and develop a HACCP plan for hazards that are consider significant or high risk, as well as have sanitation programs in place with documented monitoring.
This 1-day Seafood HACCP course provides training in Pre-Requisite Programs (i.e., Sanitation Standard Operating Procedures (SSOP/SCP), current Good Management Practices (cGMP), hazard analysis, determining critical control points, establishing and verifying critical limits, determining corrective actions, internal auditing practices, and developing monitoring records for cooked and raw seafood products. Students will also develop the necessary skills to properly utilize the FDA Seafood Hazards Guide which assists with identifying appropriate hazards related to specific seafood species as well as providing a step-by-step guide to developing your HACCP plan critical controls, monitoring activities, corrective actions, verification and validation activities and record keeping requirements.
Who Should Attend And Benefit From Taking The Course
Employees with responsibilities in Quality, Food Safety, HACCP, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the development and implementation of Seafood HACCP.
Front-line employees, Quality Managers, Food Safety Managers, HACCP team members as well as other employees with jobs that could impact food safety can all benefit from understanding the current FDA requirements and how to identify and manage the hazards associated with the processing of seafood products.
Topics Students Will Learn
Learn how to develop an FDA compliant Seafood HACCP plan Students will learn how to develop an FDA compliant seafood HACCP plan supported by a solid GMP and record-keeping foundation. Attendees will learn the FDA seafood safety and HACCP requirements, which include:
Seafood Good Manufacturing Practices
Monitoring, correction and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation
Hazard identification for the different species of seafood
The preliminary steps for developing a seafood HACCP plan
Conducting a hazard analysis to identify significant hazards
Determining hazard control points
Monitoring control points and developing pre-planned corrective actions
Verification and validation activities and recordkeeping requirements according to FDA
bottom of page