Seafood Safety HACCP Training - Food Handler and Manager - State Map
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Why is Food Safety Training Necessary?
Food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by consumers, producers, sellers and handlers. The Center for Disease Control (CDC) estimates that because of foodborne illness 76 million people fall ill, 325,000 are hospitalized and 5,000 Americans die annually. Because of these alarming statistics, many states require certification of food managers which may include a food safety exam.
By taking a Food Safety Training course, food service workers will learn key aspects involved in the safe handling of foods, such as:
- Proper Storage Techniques
- Bacteria and How to Prevent It
- Types of Foodborne Germs and Illnesses
- Best Practices for Personal Hygiene
- Safety in Food Preparation
- Local Regulatory Codes
- The Path from Freezer to Fork
- Importance of Pest Control
This training will translate into increased employment for the worker, food safety and satisfaction for the customer, and thus more profits for the business.
Seafood HACCP Training
The Seafood HACCP online training course was developed to provide an easier method for individuals from the seafood industry and regulatory community to get training on the application of HACCP principles to seafood products.
The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.
Information in this course comes from the Hazardous Analysis and Critical Control Point Principles (HACCP) and Application Guidelines adopted by the USDA and FDA. Code of Federal Regulations 21 CFR Part 123 - Seafood HACCP Regulation - requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in the regulation.
Credit Hours: 1 hr
After completing this course, the student will be able to:
- Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
- Identify and distinguish between prerequisite programs for a HACCP management system.
- Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
- Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
- Discuss the seven principles of HACCP.
- Identify and describe the two stages involved in conducting a hazard analysis.
- Name and describe examples of possible CCPs.
- Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
- Name five ways to test fish for freshness.
This course will discuss the following topics:
- Lesson 1: What is HACCP?
- Lesson 2: Implementation and Maintenance of the HACCP Plan
- Lesson 3: Seafood HACCP
- Lesson 4: Consumer Steps to Safer Seafood
Completion of Course
Each quiz must be passed with a miminum of 70% to proceed to the next lesson. Upon successful completion of the course, the certificate of completion will be available from the training page.