Seafood

Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” (HACCP) on seafood.

Includes: Certificate of Completion

Duration: 1 Hour(s) | Language: English

NEW - Food Delivery and Safety Training Courses!

Learn More

About this Course

A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems. Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and timely response to problems.

Prerequisite programs are an essential foundation for the development and implementation of a successful HACCP plan. These have traditionally been based on current Good Manufacturing Practices (cGMPs). While HACCP programs are limited to ensuring that food is safe to consume, all prerequisite programs should be reviewed for effectiveness during the design and implementation of a HACCP plan. Although they can be managed separately from the HACCP plan itself, some of their aspects may be incorporated into it. This course helps determine good safety practices concerning the consumption of seafood.

Learning Objectives

  • Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
  • Identify and distinguish between prerequisite programs for a HACCP management system.
  • Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
  • Name the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
  • Discuss the seven principles of HACCP.
  • Identify and describe the two stages involved in conducting a hazard analysis.
  • Name and describe examples of possible CCPs.
  • Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
  • Name five ways to test fish for freshness. 

Bulk Purchases

Bulk Order Calculator

X
$ 75.00

BUY IN BULK ACROSS THE ENTIRE COURSE CATALOG

360training's extensive course catalog includes over 6,000 courses in a variety of different industries. Browse our complete course catalog, select all the courses you need, and calculate your savings.

Additional Benefits

icon
  • Access in-depth course completion reporting
  • Enroll employees in courses they need
  • Create unique training plans
  • Save on costs when you buy in bulk
  • Achieve companywide compliance goals
  • Get help from a dedicated support team

Why learn with us

icon

We’ve been trusted by millions of learners to provide their regulatory-approved training.

icon

You get simple to follow course content that you can access anytime, anywhere.

icon

We're here for you 7 days a week with online chat and toll-free phone support.

icon

You’re in good hands. We’ve been in business for over 20 years.

Chat