Seafood HACCP Training Course

 

This Seafood HACCP Training Course is designed to satisfy the mandatory training requirement contained in 21 CFR Part 123.10 and Seafood HACCP and the FDA Food Safety Modernization Act: Guidance for Industry, August 2017 

 

The curriculum references and incorporates a review of the recommendations and concepts from the National Advisory Committee on Microbiological Criteria for Foods, the U.S. Food and Drug Administration’s Fish and Fishery Products Hazard and Control Guide, the U.S. Food and Drug Administration’s mandatory seafood HACCP regulations (21 CFR 123) Fish, Fishery Products, Imports and Record-keeping Requirements, and 21 CFR Part 1240 Communicable Diseases, Public Health Restrictions, Water Supply and 21 CFR  Part 110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food and the Food Modernization Act’s (FSMA)  Preventive Controls for Human Food  as specified in 21CFR Part 117.

 

Who Should Take This Training: All seafood processors in the United States are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan and an individual who has completed a Seafood HACCP training course or have equivalent experience. This class prepares the participant to develop such plans and qualify to serves as the required HACCP preventive control specialist.  The course is also appropriate for seafood retailers, seafood safety inspectors, fishermen, health professionals, and students interested in seafood careers, all of whom can benefit from seafood safety training - which in turn, will lead to a higher quality seafood product for the consumer.  The course also covers the material required to serve as a FSMA Preventive Control Qualified Individual.

For more information, contact Buck Jones, Salmon Marketing Specalist for Comunbia River Inter-Tribal Fish Commission, at 503-731-1319 or buck@critfc.org.

Tribal Service: