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April, 2020 Tuesday

Food Safety

Seafood HACCP Alliance-Basic Course

Everett University Center

Everett, 915 N. Broadway

Register Here

Date: April 7-8, 2020

Time: 8 a.m.-6 p.m.

Location: Everett University Center, Rm 358

Registration Fees: $600/person

Included in the registration:

The workshop cost includes the Seafood HACCP Manuals, a certificate of course completion by the Seafood HACCP Alliance and AFDO, Continental breakfast, lunch, snacks, coffee, and soda each day.

The Seafood Hazard Analysis and Critical Control Point (HACCP) Training Course is designed to meet the training requirements established under the U.S. Food and Drug Administration (FDA) mandatory Seafood HACCP Regulation 21 CFR Part 123.1

Course Description:

Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the five preliminary steps and the seven HACCP principles that are required by the Codex Alimentarius.

This is hands-on training which will guide you through the steps to develop and implement a science-based Seafood HACCP Program for your facility.

In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the Seafood HACCP principles and achieve compliance to the requirements.

Participants will work in small groups to practice Seafood HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop Seafood HACCP Plans.

Who Should Attend?

Plant HACCP Team Members, Plant Management Teams, Corporate Executives, Anyone whose job function will impact the facility HACCP Plan, Seafood retailers, Seafood safety inspectors, Fishermen, Health professionals, Students interested in seafood careers

By the end of this training course, participants will be able to:

  • Identify hazards associated with raw materials and process steps and assign controls
  • Determine the likelihood and severity of raw material hazards and process hazards
  • Identify critical control points (CCPs) and define critical limits
  • Evaluate monitoring and verification procedures for CCPs

Register Here

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