The Rocky Mountain Food Safety Conference has added one workshop on Friday, July 29, 2016
Seafood HACCP Certification – Segment Two #6720
The primary purpose of the AFDO/Alliance HACCP Training Protocol is to assist the implementation of HACCP programs in commercial and regulatory settings. The assistance is provided through a uniform, cost-effective education and training program. This program includes standardization courses, training materials and trained instructors.
Courses have been developed for training in basic HACCP programs. The training is consistent with the regulatory mandates for processing and importing fish and fishery products for commerce in the United States. You can view the agenda here. The primary audience are the seafood processing and importing industries, and regulatory officials based in the United States.
Persons who complete the AFDO/Alliance courses will receive Certificates of Course Completion from the Association of Food and Drug Officials (AFDO). The certificates for the basic HACCP programs denote completion of a standard training program in the application of HACCP principles to fish and fishery processing as reference by the U.S. Food and Drug Administration (FDA; 21 CFR Part 123; Dec. 18, 1997) and the respective State HACCP regulations.
Please note that course manuals are not included in the registration fee. Manuals can be obtained by contacting Ken Boyer
Students are required to bring their manuals to the course to be used during the practical portion and final exercise. We will be using the 4th Edition “Fish and Fishery Products Hazards and Controls Guide” and the 5th Edition “Hazard Analysis and Critical Control Point Training Curriculum Manual” during the course.
View the agenda here
Friday, July 29, 2016
8:00 a.m. – 5:00 p.m.
Rosalind Franklin Training Room
8100 Lowry Blvd.
Denver, CO 80230
[free parking onsite]
Students must access the Segment One course at www.seafoodhaccp.cornell.edu and successfully complete all 12 course modules.
The Alliance Internet-based Segment One training course is designed to teach students the information presented in the basic HACCP curriculum. The Segment Two training course will cover the hands-on practical and live HACCP plan model.
To be eligible to attend the one-day Segment Two certification course, students must send their e-mail notification of Segment One Internet training course completion, from the Cornell University/New York Sea Grant Program, to the course contact listed below.
Students who complete the Segment Two course will receive their AFDO Certificate of Course Completion for the basic seafood HACCP training as required by Federal regulations.
Laura Van Wagenen-Birdsill