Hazard Analysis Critical Control Point (HACCP) Workshop


Certificate Awarded

Certificate of Participation

Prerequisites

None

Course Description

This course was developed in response to a request from the School of Fisheries to conduct a workshop for the participants of the World Seafood Congress.

Course Outline

1.0 HACCP System

2.0 HACCP Program Development

3.0 Preliminary Steps of HACCP Development

4.0 Review of the Seven HACCP Principles


ATTENTION: If you experience any difficulties during the registration process please take a moment to review our registration help video.

Course Section List

There are no sections available for this course. Some courses are based on public/industry interest.Please fill out our course communication form to express interest in this course which will help us in organizing future sections.