Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and allow processors to develop HACCP plans specific for each seafood product they handle or process.
The Virginia Seafood AREC offers a two and a half day Basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.
- Tuesday, September 20, 2022 - 8:00am-5:00pm
- Wednesday, September 21, 2022 - 8:00am-5:00pm
- Thursday, September 22, 2022 - 8:00am-3:00pm
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.
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 a HACCP plan
- Tools to develop, implement, monitor and verify a HACCP plan
For more information, please visit: https://www.arec.vaes.vt.edu/arec/virginia-seafood/trainings.html
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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 firstname.lastname@example.org.