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COOPERATIVE EXTENSION SERVICE October 27, 2014, Randy Cover (#1628) 8:00 a.m. 5:00 p.m. Coastal Research and Extension Center 1815 Popes Ferry Road Biloxi, MS 39532 Room A-103 Pascagoula, MS 39567
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Individuals working in the seafood industry, including fishermen, seafood processors, distributors, and retailers, may benefit from the seafood haccp course segment. This segment provides essential knowledge and skills to ensure the safety and quality of seafood products.
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Food safety supervisors or managers responsible for implementing Hazard Analysis Critical Control Point (HACCP) programs within seafood establishments should also consider taking this segment. It will provide them with a deeper understanding of the specific hazards and controls associated with seafood processing.
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Regulatory officials or inspectors involved in overseeing the seafood industry may find the seafood haccp course segment helpful in assessing compliance and enforcing regulations. It can enhance their ability to review and evaluate HACCP plans effectively.
Overall, the seafood haccp course segment is relevant for anyone involved in the seafood industry or responsible for ensuring the safety and quality of seafood products. It provides critical information and practical guidance for implementing HACCP principles specific to seafood processing.
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Seafood HACCP course segment is a training program that focuses on Hazard Analysis and Critical Control Points specific to seafood processing.
Seafood processors and anyone involved in the handling and processing of seafood products are required to take and file the seafood HACCP course segment.
To fill out the seafood HACCP course segment, individuals must complete the training program and provide documentation of their completion to the relevant authorities.
The purpose of the seafood HACCP course segment is to ensure that individuals involved in seafood processing understand how to identify and control hazards to prevent food safety issues.
Information such as the individual's completion of the training program, the date of completion, and any relevant certifications must be reported on the seafood HACCP course segment.
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