Hazard Analysis Critical Control Point (HACCP) Workshop

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 Participation



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: 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.