Florida Sea Grant and UF/IFAS Extension are scheduling a basic seafood HACCP course Aug. 29-31 in Tallahassee for importers, processors, public health inspectors and other individuals related to the fisheries or seafood industries.
The 2.5-day training assists with the implementation of HACCP programs governing fish and fishery products in commercial and regulatory settings. Participants who complete the training will receive a course completion certificate recognized by the Association of Food and Drug Officials.
The training is taught by Florida Sea Grant seafood specialists George Baker and Steve Otwell, and will be held at the Leon County Extension Office, 615 E. Paul Russell Rd. The cost is $500, and includes breakfast and lunch each day, copies of the latest FDA and Seafood HACCP Alliance training materials, and course certificate fees.
HACCP (pronounced HASS-ip), the acronym for Hazard Analysis and Critical Control Point training, describes a preventive food safety system recognized worldwide. Topics covered will include safety hazards for fish and seafood, how to conduct a hazard analysis, critical control point monitoring, record-keeping procedures and resources for preparing HACCP plans.
To view the full agenda and register for the workshop, visit the following link: Seafood HACCP Basic Training
Questions about the workshop should be directed to George Baker, Florida Sea Grant Seafood Specialist, at 352-294-3902 or glba@ufl.edu
