Description
This 2 day course fulfills the 21 CFR 123 requirements for Seafood HACCP training. This course covers basics of HACCP plan creation and implementation. Topics include introduction to HACCP principles, conducting a hazard analysis, identification of critical control points and monitoring. Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued upon successful completion of the course.
Click here to view the course agenda.
Registration fee includes course manuals, certificate fee, lunch, and morning/afternoon snacks.
For questions about this event, please email margaret.ciaccio@mxns.com.
Your Instructor
Amanda Lockwood, Technical Manager, Mérieux NutriSciences
Amanda has worked in multiple food sectors in quality and food safety management. She has experience in creating, implementing and managing programs that fulfill FSMA, PMO and Seafood HACCP requirements. She has worked with companies to implement GFSI requirements.
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
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