Hazard Analysis Critical Control Point

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.

Certificate Awarded

Certificate of Achievement



Course Description

This course is designed to provide participants with an understanding of requirements of the Hazard Analysis Critical Control Point (HACCP) system that exists in federally registered fish processing establishments.

Course Outline

1.0 HACCP System

2.0 HACCP Program Development

3.0 Preliminary Steps of HACCP Development

4.0 Conduct a Hazard Analysis (HACCP Principle # 1)

5.0 Determine Critical Control Points (HACCP Principle # 2)

6.0 Establish Critical Limits (HACCP Principle # 3)

7.0 Establish Monitoring Procedures (HACCP Principle # 4)

8.0 Establish Corrective Action Procedures (HACCP Principle # 5)

9.0 Establish Verification Procedures (HACCP Principle # 6)

10.0 Establish Documentation and Record Keeping (HACCP Principle # 7)

ATTENTION: Your acceptance notification will be E-mailed to the E-mail account you provide during the registration process. Please remember to check your Junk E-mail folder for any communications that may have been filtered to that location.

Minimum class sizes are required to deliver courses, should these minimums not be achieved classes could be postponed or rescheduled.