Seafood Technician Training Course Listings
- HACCP Basic Course (20 hours)
- The basic HACCP course for
all seafood processors
- HACCP Encore Course (4 hours)
- An advanced HACCP course for
those involved in production of ready-to-eat products
- Food Plant Sanitation Course
(6 hours)
- Covers processing plant
sanitation and personal hygiene with emphasis on the eight required
sanitation records.
- Quality Assurance/Quality
Control for Seafood Processing Plants (10 hours)
- Importance of quality
control and how to implement an effective system.
- Secondary Processing
Operations (40 hours)
- Lectures and demonstrations
on fish handling, dressing, brining, smoking, canning and packaging.
- Refrigerations Options and
Troubleshooting (16 hours)
- Basic refrigeration
including emergency repairs.
- Business Management for
Seafood Processing Operations (8 hours)
- Business plans, loans,
taxes, cost benefit analysis
- Seafood Processing Regulations
(4 hours)
- FDA, DEC and EPA regulations
and inspections
- Seafood Packing and Shipping
(4 hours)
- Protecting seafood quality
during packing and shipping
- Seafood Supply and Marketing
(8 hours)
- Supply and market outlook
for salmon, herring, and halibut