Description
In this interactive Basic Seafood HACCP Segment II class, you will review the principles of HACCP, the FDA regulation, and the FDA Hazards Guide. Working together with other students in small groups, you will conduct a Hazard Analysis and develop a HACCP plan for a provided model seafood business.
To receive your Seafood HACCP Certificate of Course Completion from AFDO, you must complete the Segment One Internet course before the Segment Two class.
Click here to view the course agenda.
Registration fee includes your certificate fee.
Course Requirements
- Proof of Completion of Seafood HACCP Segment I Online training
- Strong internet connection
- Computer with working camera and microphone
- The FDA’s Hazards Guide Fourth Edition (2021) manual (available here)
- The Hazard Analysis and Critical Control Point Training Curriculum Manual 6th Edition (2020) (available here)
For questions about this event and to submit your Segment I completion emails, contact 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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