HACCP (Kodiak February 2017)

Hazard Analysis Critical Control Point

UAF Kodiak Seafood and Marine Science Center, 118 Trident Way
Kodiak, Alaska
February 13–14, 2017
8:00 am–5:00 pm

This workshop has ended.

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

HACCP (Hazard Analysis Critical Control Point) is a seafood safety system that analyses 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 online course through the National Seafood HACCP Alliance for Training and Education. Participants take the online course but come to the final day of HACCP in person. For more information see the Seafood HACCP Alliance Internet Training Course.

This workshop is provided as a partnership between Alaska Sea Grant and the Manufacture Alaska Extension Partnership which is part of the National Institute of Standards and Technology national network.

For more information see the HACCP Alaska Workshops web page or contact Chris Sannito.

This workshop has ended.