Winter 2020 Seafood Safety Training (HACCP and SCP)

CitySaint Michaels
CountyApache (AZ1142)
Date01/15/2020
Hours08:00
CategoriaEvents
Official Website
Saint Michaels
Apache (AZ1142)
Tel 2020-01-15
Categoria Events
Winter 2020 Seafood Safety Training (HACCP and SCP)

These courses are developed by the Seafood HACCP Alliance (SHA) in cooperation with the Association of Food and Drug Officials (AFDO). They provide a “standardized curriculum” recognized by the FDA and are taught by trained instructors. They are a must for individuals who need to demonstrate compliance with the training requirements of the FDA, state health departments and regulatory agencies. After successful course completion, participants will receive a certificate(s) from AFDO that satisfies the FDA's Seafood HACCP Regulation training requirements (21 CFR 123.10). We encourage anyone involved in seafood handling, processing, packing, storing, transportation and distribution to attend both courses. During the SCP course we will provide an update on the FDA’s Food Safety Modernization Act (FSMA) and help participants understand FSMA’s new requirements for allergen control and employee training and documentation.

Participants will also receive training materials to take back to their company for use in training other employees in the new regulations. The SCP course certificate issued by AFDO indicates to the FDA that the employee has the necessary knowledge to train other employees on basic food safety, personal hygiene and other proper sanitation procedures. ***Sign up for both courses and receive a $20.00 discount*** The Seafood Sanitation Control Procedures (SCP) Course on Thursday, January 16, 2020, is a one-day course where participants will learn about: proper sanitation methods preventing cross-contamination proper handling of toxic compounds protecting food from adulterants and pests how to handle employee health issues proper hand washing techniques The Seafood Hazard Analysis and Critical Control Points (HACCP) Segment 2 Course on Wednesday, January 15, 2020, is a one-day practical workshop developed as the second part of a HACCP training curriculum.
In order to attend the Segment Two workshop, participants must first complete the Seafood HACCP Segment One Course offered online by Cornell University (http://seafoodhaccp.cornell.edu/Intro/index.html). Attendees of the Segment Two workshop will: review HACCP principles and FDA regulations, asking any questions they still have from the Segment One course review information learned from the FDA Hazards Guidance work in groups, applying what they have learned, to conduct a Hazard Analysis and develop a HACCP plan for a fictitious seafood business assigned by the instructors Special Notes for the Seafood HACCP Segment Two Course: In order to receive a certificate from AFDO and SHA you must: First complete the Basic Seafood HACCP Segment One Course. More information on Cornell’s Segment One online training course, including Segment One course fees, can be found at: http://seafoodhaccp.cornell.edu/Intro/index.html.
Provide us a copy of the course completion e-mail. Proof of Segment One completion is required in order to take the Segment Two Course. Just forward the confirmation e-mail from Cornell to Laurie Arnold (larnold1@umd.edu), or bring a copy of the email with you to the course. Complete the Segment Two, in-person workshop. After completing the workshop, we will file the necessary paperwork and have AFDO mail the certificate to your home. You must bring printed copies of the books to the workshop. You will need them to flip through pages while working on your HACCP plan. These may be ordered from the University of Florida at: http://ifasbooks.ifas.ufl.edu/c-8-haccp-seafood.aspx, or may be purchased from us the day of the workshop for $80 ($40 each book)..

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