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Get the free SEAFOOD HACCP COURSE SEGMENT TWO (#1619 ) August 20 ... - fsnhp msstate

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COOPERATIVE EXTENSION SERVICE SEGMENT TWO 8:00 a.m. 5:00 p.m. Randy Cover August 20, 2014, Coastal Research and Extension Center 1815 Popes Ferry Road Biloxi, MS 39532 Room A-103 Pascagoula, MS 39567
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How to fill out seafood HACCP course segment:

01
Start by familiarizing yourself with the HACCP principles and guidelines specific to seafood. This will provide you with an understanding of the required steps and documentation for ensuring seafood safety.
02
Assess the hazards associated with seafood production and identify critical control points (CCPs) where preventive measures should be implemented to mitigate these hazards.
03
Develop a seafood HACCP plan by establishing critical limits, monitoring procedures, corrective actions, and verification procedures for each identified CCP. This plan should detail how hazards will be controlled at each step of the seafood production process.
04
Create monitoring forms and records to document the implementation and effectiveness of your seafood HACCP plan. These records should include information such as temperatures, cooking times, and other relevant data to ensure compliance with critical limits.
05
Train your staff on the proper procedures outlined in the seafood HACCP plan and ensure that they understand their roles and responsibilities in maintaining food safety standards.
06
Regularly review and update your seafood HACCP plan to reflect any changes in production processes or regulations. This will help you adapt to new information or potential hazards that may arise in the seafood industry.

Who needs seafood HACCP course segment?

01
Restaurants and foodservice establishments that handle and serve seafood products need the seafood HACCP course segment to ensure the safety of their customers.
02
Seafood processing plants and manufacturers also require this course segment to meet regulatory requirements and maintain a high level of food safety standards.
03
Retailers and wholesalers who distribute seafood products must have a thorough understanding of seafood HACCP to ensure the quality and safety of the products they handle.
04
Individuals who work in seafood inspection or auditing roles benefit from the seafood HACCP course segment to effectively evaluate seafood processing facilities and ensure compliance with food safety regulations.
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Seafood HACCP course segment refers to a specific section or module within a seafood Hazard Analysis and Critical Control Points (HACCP) course that focuses on the safety and quality of seafood products.
Anyone involved in the production, distribution, or handling of seafood products is required to complete the seafood HACCP course segment.
To fill out the seafood HACCP course segment, individuals must complete the required training, understand the principles of HACCP, and apply them to the seafood industry.
The purpose of the seafood HACCP course segment is to ensure that individuals working with seafood products are knowledgeable about food safety risks and how to mitigate them.
The seafood HACCP course segment typically requires individuals to report on their understanding of HACCP principles, food safety hazards specific to seafood, and control measures.
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