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HACCP Training

The Industry HACCP course is an intense three day course that covers all aspects of the Hazard Analysis Critical Control Point concept as it relates to seafood harvesting, processing, transporting, distributing and retailing. The agency has successfully trained thousands of satisfied customers.

Students are taught the following:

• Introduction to the HACCP Concept
• Hazard Analysis: Preliminary Steps
• Hazard Analysis: Theory
• Qualifying Hazards
• Identifying Significant Hazards
• Preventive Measures
• Critical Control Point Determination
• CCP Worksheets
• Critical Limits - Monitoring Procedures
• Corrective Actions
• FDA HACCP Regulations
• Record Keeping Procedures
• Sanitation Standard Operating Procedures (SSOP)
• Consumer complaints, Recall Procedures, and Label/Specifications

Homework is required and a certification examination is held at the end of the session.

These courses are recommended for anyone interested in increasing their knowledge of the HACCP concept or needing to implement a HACCP system into a food processing or handling facility.

Completion of this workshop fulfils training requirements for the FDA Final Rule (effective December 18, 1997) as outlined in 21 CFR, Part 123-10 and NMFS Part 1, Chapter 9, Section 2 for participants in the NMFS HACCP Based Program.

Courses are available in English, Spanish or French.

The Industry HACCP Workshop is also available on a custom basis to satisfy special needs such as traveling to a specific location, serving the schedule a individual firm or providing assistance in developing a HACCP plan. These are available both nationally or internationally.

If you would like to register for a program please fill out the following form. Mail or fax the registration to the National Training Section, 55 Great Republic Drive, Gloucester, MA 01930. ATTN.: Christine Lilienthal. TEL: (978) 281-9124 or FAX (978) 281-9134. Please accompany registration with form of payment. Tuition Fee: $515/per person; $495/per person if 2 or more register from the same company. (The HACCP fee includes the certification exam). If you need to retest, the cost of the exam is $35.00. NOTE: We will forward your confirmation with workshop location and accommodation information approximately 2 weeks prior to the course.

METHOD OF PAYMENT: Money Order, Certified Check, Company Check, Visa, MasterCard, Discover or American Express. Cash and Personal Checks are not accepted. Please submit payment with registration to: USDC/NOAA National Training Section, 55 Great Republic Drive, Gloucester, MA 01930, ATTN: Christine Lilienthal or Fax: (978) 281-9134. If you have any further questions, contact Christine (978) 281-9124 or Jo-Ann (978) 281-9292. Make checks payable to U.S. Department of Commerce-NOAA.

Looking for courses later in the year? Please contact Christine.D.Lilienthal@noaa.gov or JoAnn.Curley@noaa.gov for additional Workshops.

2010 January 6-8 Long Beach, CA 20-22 Baltimore, MD	February 9-11 Miami, FL 23-25 Seattle, WA
March 30- Apr 1 Gloucester, MA	April 13-15 Gloucester, MA (Spanish) 21-23 Long Beach, CA
May 5-7 Seattle, WA	June 2-4 Baltimore, MD 8-10 Miami, FL 22-24 Gloucester, MA
July 21-23 Long Beach, CA	August 17-19 Seattle, WA
September 21-23 Baltimore, MD 28-30 Gloucester, MA	October 5-7 Miami, FL 19-21 Long Beach, CA
November 16-18 Seattle, WA	December 7-9 Gloucester, MA

       

 

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PLEASE COMPLETE and FAX to (978) 281-9134

Enrollment will be accepted on a first received basis and will be limited to the facilities available. Registration fees, less a $50.00 administrative charge, will be refunded if notification is received in writing 10 days prior to Program date. No refunds will be made after that date. Substitutions may be made at any time. The workshop may be cancelled by the Training Section 3 days prior to the first day of the workshop if insufficient enrollment has been received. Call us at (978) 281-9124

 

U.S. Department of Commerce/NOAA Fisheries • 1315 East West Highway • Silver Spring, MD 20910 • Phone (301) 713-2355 • Toll Free (800) 422-2750

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