Description
***Early bird pricing: $499 if registering before July 1st (regular price $599) ***
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.
Note: Students must attend and participate in all live sessions in order to qualify to receive their certificate of completion.
Requirements:
- Computer with working camera and microphone
- Strong internet connection
-
Hard copy of the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (4th Edition) (purchase separately here). All students must have this book in order to participate in this class.
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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