2022 BASIC SEAFOOD
PURPOSE OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
Hazard Analysis & Critical Control Point (HACCP) for seafood businesses was enacted in 1995 by the US Food and Drug Administration. The regulation became effective on December 18, 1997. This law applies to both domestic processors and those exporting their products to the United States.
Seafood HACCP is a science-based program that helps seafood processors identify and evaluate critical points during production, processing, handling and distribution. Control measures are set up to ensure safe seafood through the prevention, elimination or reduction of biological, chemical and physical hazards.
The Seafood HACCP course was developed by the Association of Food and Drug Officials and the National Seafood HACCP Alliance. Completion of this course fulfills training requirements for the FDA Final Rule as outlined in 21 CFR, Part 123.
MAKE FOOD SAFETY A PRIORITY. REGISTER TODAY.
CLASS DATES: July 27-29, 2022, 8 a.m. – 5 p.m. | Bolton Building, First Floor Auditorium, Biloxi, MS 39530
Mississippi students, seafood industry and restaurant employees are encouraged to attend. Space is limited to the first 25 registrants per class. The cost is free for Mississippi residents and $160 for out-of-state residents. Refreshments are provided. All participants receive an Association of Food and Drug Officials certificate upon completion.
The Basic Seafood HACCP workshop is made possible through a grant from the Mississippi Tidelands Trust Fund Program FY 2018.