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HACCP

*November 8-10, 2011 HACCP Training in Brunswick, Georgia*
(registration is closed; class is full)
Registration Information/Form
Agenda

HACCP is the acronym for Hazard Analysis Critical Control Point. HACCP inspection procedures are gaining acceptance as the "state-of-the-art" in food safety methodology. The Food and Drug Administration (FDA) has enacted regulations that require each seafood processor to identify anticipated safety hazards with each of their products and develop specific quality, safety and inspection plans for those products. FDA HACCP took effect on December 18, 1997 for all seafood processors, packers, and importers.

More than 450 regulators at state, regional, and federal levels have received seafood quality, safety, good manufacturing practices, and HACCP training through the Marine Extension Service. The Association of Food and Drug Officials (AFDO) recognized our Atlanta seafood specialist Tori Stivers and Keith Gates (retired Associate Director) as certified HACCP trainers for the state of Georgia. They will offer HACCP and standard sanitation operation procedure courses as needed throughout the year. See seafood HACCP training schedule at:


 Additional training and seafood HACCP information can be found at:

Seafood Network Information Center
http://seafood.ucdavis.edu

U.S. Food & Drug Administration (FDA)
FDA Seafood HACCP Webpage

Association of Food and Drug Officials (AFDO)
http://afdo.org/Training/HACCP/Seafood.cfm

National Marine Fisheries Service
www.seafood.nmfs.noaa.gov/HACCP_Sensory.html