Course Title:

Hazard Analysis and Critical Control Points (HACCP)


Fisheries and Marine Institute

St. Johns, Stephenville, Newfoundland, Canada

Course format: Classroom

This course is designed to provide participants with an understanding of requirements of the Hazard Analysis Critical Control Point (HACCP) system that exists in federally registered fish processing establishments.

Course Topics

HACCP System
HACCP Program Development
Preliminary Steps of HACCP Development
Conduct a Hazard Analysis (HACCP Principle #1)
Determine Critical Control Points (HACCP Principle #2)
Establish Critical Limits (HACCP Principle #3)
Establish Monitoring Procedures (HACCP Principle #4)
Establish Corrective Action Procedures (HACCP Principle #5)
Establish Verification Procedures (HACCP Principle #6)
Establish Documentation and Record Keeping (HACCP Principle #7)

Elements of this syllabus are subject to change. Training programs and their availability may vary by location.

Please visit the school's official website or social networks for the latest training price and schedule.

Phone No.: 1-800-563-5799

School Address/Venue(s):

Marine Institute
P.O. Box 4920
St. John’,s, NL Canada
A1C 5R3

Free Course List: St. Johns, Stephenville

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