Segmet 2: Basic Seafood HACCP Courses
Important Note: Before attending this workshop, participants must complete the online Segment One Seafood HACCP training course and bring the course completion notice that is received after completing Segment One to this workshop in order to be admitted. Please go to http://seafoodhaccp.cornell.edu for more information about the Segment One training course.
Both Segment One (online through Cornell) and this Segment Two Basic Seafood HACCP Courses are required in order to receive the AFDO Seafood HACCP Certification.
Pre-registration is required.
Registration includes: The fee for the HACCP Certificate of Completion from the Association of Food and Drug Officials (AFDO), Hazard Guide (optional), course handouts and lunch.
Columbia, SC - January 23, 2014
Moncks Corner, SC - January 30, 2014
The Better Process Control School (BPC) offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. Companies which manufacture low-acid or acidified foods must operate with a certified supervisor on the premises when processing as a specified in FDA’s 21 CFR Part 108.25(f) and 108.35(g) or in USDA’s CFR 318.300 and 381.300.
The ServSafe® food safety training uses material from the National Restaurant Association (NRA) and is taught by Clemson University Extension Agents who are Registered ServSafe Proctors and Certified ServSafe Instructors by the NRA.
Good Agricultural Practices (GAPs)