BASIC COURSE
ABOUT THIS COURSE
The Basic HACCP course teaches you the principles of HACCP. You will learn how to develop and implement HACCP plans specific for each seafood product you handle or produce.
This training satisfies the regulatory requirement in the Seafood HACCP Regulation which requires certain HACCP activities to be completed by a “HACCP-trained individual”.
SEGMENT TWO VIRTUAL COURSE
ABOUT THIS COURSE
The course is divided into two Segments.
Segment 1 is an online self-paced internet course which you will register with and take through Cornell University http://seafoodhaccp.cornell.edu. Once you complete Segment 1 you are eligible to take Segment 2.
Segment 2 is a virtual course 1 day course with our instructors. We will review the material covered Segment 1 and guide you through the development of a Seafood HACCP Plan.
Upon completion of both segments you will received your course certificate.
This training satisfies the training requirements established under the U.S. Food and Drug Administration (FDA) mandatory seafood HACCP regulation (21 CFR Part 123). Section 123.10 of this regulation requires certain HACCP Activities to be conducted by a "trained individual".
SANITATION CONTROL PROCEDURES (SCP) COURSE
ABOUT THIS COURSE
Each processor shall monitor sanitation conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in 21 CFR 123.11 and 21 CFR 117.
The SCP course teaches you about proper sanitation methods, with an emphasis on the eight key areas of sanitation described in 21 CFR 123.11:
Safety of water
Condition and cleanliness of food contact surfaces
Prevention of allergen cross-contact and cross contamination of food
Protection of food from adulterants
Proper labeling, storage, and use of toxic compounds
Exclusion of pests
Control of employee health conditions
Maintenance of hand washing, hand sanitizing, and toilet facilities