The Sanitation Control Procedures training is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly known as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used during processing in order to show their compliance with good sanitary conditions and practices.
The Virginia Seafood AREC offers a one-day Sanitation Control Procedures for Processing Fish and Fishery Products (SCP) training with the goal to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.
Dates: Monday, September 18, 2023
Time: 8:00am - 5:00pm
Location: Hampton, Virginia Seafood Agricultural Research and Extension Center, 15 Rudd Ln, Hampton, VA 23669.
Breaks and lunch will be provided, please arrive on time.
You will be given the option during checkout to register as an Individual or as a Group. If you select Group Registration, please follow these instructions to complete your checkout: Family/Group Instructions.
The course instructors are faculty and staff of the Virginia Seafood AREC and experts appointed by the FDA and AFDO. Opportunities will be provided by the staff during the course for specific questions and/or clarifications, which may occur individually or collectively.
Satisfactory completion of the course ensures that the participant is acquainted with:
- An understanding of how to develop Sanitation Standard Operating Procedures (SSOP)
- Tools to develop, implement, monitor, correct, document, and verify SSOP
Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.
For more information, please visit: https://www.arec.vaes.vt.edu/arec/virginia-seafood/trainings.html
For Parking Guidelines, please click here.
Advance registration is required. Space is limited, so please register early!
If you have any questions about this program, please contact the lead instructor: Katheryn Parraga at (757)727-4861 or email@example.com.