Seafood HACCP Training Course
CRITFC Salmon Marketing is holding a HACCP & FDA FSMA Training May 29, 30, 31 at Portland Office.
Please note that this is a combination training.
- LOCATION: The training will take place at the CRITFC main offices in Portland (across from the Lloyd Center Mall). Classes run from 9:00am to 4:00pm each day. A light breakfast and lunch are provided each day.
- PARKING: Parking will be validated for all days of training. Use the east entrance to the underground parking off 9th St. , call: (503) 731-1319, or text: (971)-221-2546.
- Days 1 and 2: Seafood HACCP training
- Day 3: FSMA certification.
Tribal fishers who have not previously attended a HACCP and not received a certificate are required to all three days. Previous attendees who received a HACCP certificate but not FDA FSMA training can attend the last day (May 31) to receive this portion for completion.
This Seafood HACCP Training Course is designed to satisfy the mandatory training requirement contained in 21 CFR Part 123.10 and Seafood HACCP and the FDA Food Safety Modernization Act: Guidance for Industry, August 2017
The curriculum references and incorporates a review of the recommendations and concepts from the National Advisory Committee on Microbiological Criteria for Foods, the U.S. Food and Drug Administration’s Fish and Fishery Products Hazard and Control Guide, the U.S. Food and Drug Administration’s mandatory seafood HACCP regulations (21 CFR 123) Fish, Fishery Products, Imports and Record-keeping Requirements, and 21 CFR Part 1240 Communicable Diseases, Public Health Restrictions, Water Supply and 21 CFR Part 110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food and the Food Modernization Act’s (FSMA) Preventive Controls for Human Food as specified in 21CFR Part 117.
Who Should Take This Training: All seafood processors in the United States are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan and an individual who has completed a Seafood HACCP training course or have equivalent experience. This class prepares the participant to develop such plans and qualify to serves as the required HACCP preventive control specialist. The course is also appropriate for seafood retailers, seafood safety inspectors, fishermen, health professionals, and students interested in seafood careers, all of whom can benefit from seafood safety training – which in turn, will lead to a higher quality seafood product for the consumer. The course also covers the material required to serve as a FSMA Preventive Control Qualified Individual., call: (503) 731-1319, or text: (971)-221-2546.