A Seafood Hazard Analysis Critical Control Point (HACCP) Training Course that is being coordinated by Michigan Sea Grant, Michigan State University Extension, and the Great Lakes Indian Fish and Wildlife Commission will be held December 5-7, 2017 at Ojibwa Casino Resort in Baraga, Michigan. All fish processors are required to take this training if they are not currently certified.
Hazard Analysis Critical Control Point (HACCP) consists of identifying safety hazards, determining where they occur, monitoring these points and recording the results. HACCP involves day-to-day monitoring of critical control points by production employees. The Seafood HACCP regulation that is enforced by the U.S. Food and Drug Administration is based on the belief that commercial fish processors can understand the food safety hazards of their products and take reasonable steps to control them. Commercial fish processors are required either to obtain formal training for one or more of their own employees or to hire trained independent contractors to perform the HACCP functions.
The HACCP regulation requires processors to keep extensive records of processing and sanitation at their facilities.
Those completing the course will receive a Seafood Alliance HACCP Certificate issued through the Association of Food and Drug Officials that is recognized by agencies regulating fish processors.
For registration information please contact Ron Kinnunen at email@example.com