UGA Marine Extension and Georgia Sea Grant provide training to help seafood dealers control food safety hazards and comply with FDA requirements.
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors by the U.S. Food and Drug Administration (FDA) and is required by the Georgia Department of Agriculture to obtain and maintain a seafood wholesale license in Georgia.
HACCP is a systematic preventative approach to food safety that requires a business to analyze its products, processes, facilities, ingredients and practices to determine where hazards are reasonably likely to occur and if left uncontrolled, could make consumers sick.
Basic Seafood HACCP Course
November 6 – 8, 2018
Call or email for availability.
Tori Stivers, Seafood Specialist
P.O. Box 2156, Peachtree City, GA
HACCP training courses are designed to educate seafood processors, packers, wholesalers, importers, harvesters and warehouses on seafood safety. Participants who complete the course receive a certificate that fulfills the FDA requirements for seafood HACCP training.
HACCP training is usually held in Brunswick, Georgia or metro-Atlanta. These courses are offered in two formats:
- Live, in-person 3-day basic course
- Segment 1 (self-guided Internet course) followed by Segment 2 (live, in-person one-day course).
Please note – You must complete the online Segment 1 course before you can register for a Segment 2 course. If more than six months have elapsed since completing the Segment 1 course, you cannot register for a UGA Marine Extension and Georgia Sea Grant Segment 2 course.
What are Critical Control Points?
When significant hazards are identified, processing steps are clarified where each hazard can best be controlled – critical control points (CCPs). Critical limits are set for each CCP and are regularly monitored to ensure significant hazards are controlled.
Records are maintained to document that critical limits are met and verification procedures are established to ensure that the HACCP “plan” is working correctly. If a critical limit is exceeded, corrective actions are taken – the food product is segregated until it can be evaluated for safety and control of the process is restored.
Additional HACCP Resources