Food Health and Environmental Safety Corporation offers Seafood HACCP Training performed by a certified HACCP trainer. The U.S. Food and Drug Administration (FDA) mandates that all seafood processors become HACCP trained. The seafood HACCP training courses provided teach the principles of HACCP and empower processors to develop HACCP plans specific to the seafood they handle.
The HACCP Training is based on 7 Principles:
Conduct Hazard Analysis
Determine the critical control points (CCP) in the process
Establish critical limits
Monitor each CCP
Establish corrective action/s
Establish verification procedures
Establish record keeping and documentations procedures
HACCP is an acronym for Hazard Analysis and Critical Control Points. It is a common sense technique used to control food-safety hazards. In December 1995, the Food and Drug Administration (FDA) issued food regulations based on the principles of Hazard Analysis and Critical Control Points importing of food products. These regulations specify someone trained in HACCP perform certain critical jobs in food processing.
This person is responsible for developing and modifying the HACCP plan reviewing the records. At the present time, legislation recommendation is in process to government to require every shift in the food and beverage industry has a HACCP staff member at the location.
Seafood HACCP Training will address central concerns and help team members and other employees to obtain a sufficient level of proficiency to discuss and contribute to its implementation in their operation.
