Basic Seafood HACCP Course

DESCRIPTION

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 empower processors to develop HACCP plans specific for each seafood product they handle or produce.


Presenter

Varies

DATE

August 3, 2020


This course is offered various times monthly, so if the date listed on this page has passed — use the link below to view upcoming sessions:

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