II Edition Hazard Analysis and Critical Control Point Course
OBJECTIVES
This course provides training for the seafood industry in accordance with the regulatory requirements established by the U.S. Food and Drug Administration (FDA) rule of December 1995, known as Hazard Analysis and Critical Control Points for Seafood (HACCP).
Administration) of December 1995, known as Seafood Hazard Analysis and Critical Control Point (HACCP).
This regulation came into effect in December 1997 to ensure the safety of the processing and importation of seafood into the United States. The regulation states that those responsible for developing and modifying a HACCP plan and reviewing its records must receive training.
This course contains the information necessary for you and your team members to meet the training requirements outlined in the FDA regulations. AFDO will issue "HACCP Trained Individual" certificates to participants who have completed and passed the SHA courses:
1. HACCP: Hazard Analysis and Critical Control Point Training" The HACCP course helps participants to have the tools to develop a hazard analysis and HACCP plan and to develop, implement, monitor, correct, document and verify the HACCP plan.
2. "Sanitation Control Procedures for Processing Fish and Fishery Products" (Sanitation Control Procedures for Processing Fish and Fishery Products). The SCP course provides the tools to develop sanitation standard operating procedures (SSOPs) and tools to develop, implement, monitor, correct, document and verify the SSOPs.
AIMED AT
The 4-day (32 hours) program is specifically aimed at professionals involved in the handling, processing and transformation of fishery and aquaculture products, as well as inspectors and auditors of food safety and quality systems.
ORGANIZATION OF THE EVENT:
City: VIGO.
Dates: January 24 to 27, 2023.
Venue: Restaurante Marcos. http://www.marcosrestaurante.es/
Camiño da Devesa, 55, 36317 Vigo, Pontevedra +34 986 25 15 62
Maps: 42°14'43.4"N 8°40'20.7"W
https://goo.gl/maps/C7oPAb62pi52
AUTHORIZED TRAINING ENTITY:
AUTOMATISMOS TEINCO S.L. Entity recognized to provide the trainings:
- BPCS (Better Process Control School)
- PCQI (Preventive Controls Qualified Individual)
- Seafood HACCP and SCP (Sanitary Control Procedures)
INSTRUCTORS.
- Amado Caride. Process Manager of AUTOMATISMOS TEINCO S.L.
- Vanesa Moreno. Process Technician of AUTOMATISMOS TEINCO, S.L
TRAINING.
- 32 hours
- Timetable: 09:00h to 14:00h and 15:15h to 18:15h
- Tuesday 24th to Friday 27th January 2023
- HACCP & POES: Tuesday 24th to Thursday 26th.
- SCP: Friday 27th.
COFFEE BREAK and LUNCH. Included.
COURSE MATERIAL.
Identifier.
Official course material in electronic format.
Notebook and pen.
Official manuals in electronic format: (HACCP & SCP).