Basic Seafood HACCP Course
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.
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: