HACCP (Anchorage September 2017)

Hazard Analysis Critical Control Point

1007 W. 3rd Ave. Suite 100
Anchorage, Alaska
September 14–15, 2017
8:00 am–5:00 pm

Contact: Chris Sannito, csannito@alaska.edu • 907-539-2012

HACCP (Hazard Analysis Critical Control Point) is a seafood safety system that analyzes and controls biological, chemical and physical hazards from raw material production, procurement and handling to manufacturing, distribution and consumption of the finished product. All seafood processors in Alaska are required to have an approved HACCP plan. This class prepares the participant to develop this plan.  A basic HACCP certificate issued by the Association of Food and Drug Officials (AFDO) is awarded at the end of the class.

The registration fee for this workshop is $200.00.

HACCP Segment 2 is $80.00 and is available to those who take the Segment 1 online course through the National Seafood HACCP Alliance for Training and Education. Participants first complete the online course and then attend the second day of this HACCP class to complete the practical training session. More information is on the registration form: Register now