This 20-hour class given over 2½ days covers information needed for writing a Seafood Hazard Analysis Critical Control Point (HACCP) plan or to do the annual re-assessment of your pre-existing HACCP plans. Basic information for conducting a Hazard Analysis will be discussed, with recommendations on how to determine Critical Control Points, how to choose Critical Limits, set up Monitoring programs and implement Corrective Actions when Deviations occur. Documentation for all aspects of the HACCP program, along with monitoring of pre-requisite activities, and required Records Review procedures will be covered in this course. This class is specific for Seafood products & food containing fish or seafood component.
Hands-on exercise sessions provide immediate utilization of lecture materials as participants work through a model HACCP plan. Group discussions within the course allow for exchange of “best practices” advice on how to successfully implement and maintain HACCP programs during everyday production. Instructors have years of experience in the food industry and with seafood products, and will include a knowledgeable FDA regulatory official.
A written exam at the end of the course offers an evaluation of how well participants understand the material. Passing the test is required for legal certification. Participants receive a new Seafood HACCP textbook, the new (2011) Seafood Hazards guide and handouts with forms and examples for producing their company-specific HACCP plans.
Class attendees who are present for the entire 20 hours of the workshop will receive a certificate of attendance from Rutgers University. Only those passing the written exam will receive a certificate from the National Seafood Alliance and AFDO, to satisfy specific FDA Seafood HACCP requirements.
To register for class contact: Jean Mahoney at 856-459-1900x4510 or mahoney@NJAES.rutgers.edu. Payment by credit card, purchase order, or check payable to the Rutgers Food Innovation Center for must be received prior to start of class; space in the class will not be held until (non-refundable)payment is received.
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Cost of $595 per personincludes 2 books, forms & binder of hand outs, and Certificate of Completion. Also includes coffee & snacks all three days, and lunch on days 1 & 2.
NOTE: Class-size is limited to 24, and previous courses have filled quickly. Your seat is reserved only after payment is received here, so please don’t delay.
Vineland, NJ Hotel Accommodations
(~10 miles from Food Innovation Center)
Wingate Hotel - 856-690-9900
2196 W. Landis Avenue (Routes 55 & 56)
Vineland, NJ 08360
Ask for the Rutgers Rate - $81.00 per night
Hampton Inn - 856-405-0600
2134 W. Landis Avenue, Vineland
Ramada Inn - 856-856-298-2054
2134 W. Landis Avenue, Vineland