   
The HACCP (Hazard Analysis and Critical Control Point) system of food safety control is the wave of the future for food safety in the seafood industry. Both FDA and USDA have enacted laws mandating HACCP for seafood (FDA) and meat (USDA) . In addition, many international buyers require a working HACCP program as a prerequisite for becoming an accepted supplier.
The HACCP process consists of: -
Hazard analysis,
- Identifying Critical Control Points (CCP),
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Establishing critical limits for each CCP,
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Monitoring CCP requirements and using the data gathered to effectively control processes,
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Corrective Action,
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Record keeping,
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Verification.
Southeastern Fisheries Association offers a very unique style of HACCP training by teaching the FDA approved curriculum in the class environment; followed up by onsite visits as requested. After the training, SFA also serves as an advocate for its members keeping them constantly apprised of any changes or updates in government regulations.
Key Benefits to Attending SFA's HACCP Training Program
Each trainee will receive a written document that: -
describes his/her business,
- which products are handled and
- how they are handled.
Each trainee will be able to: -
certify that they have conducted a hazard analysis of each processing step in their business.
Together with written sanitation operating procedures and compliance with good manufacturing practices, buyers will be assured that those firms trained under SFA's HACCP program are second to none.
Capabilities -
Can train up to 20 individuals at a time
- SFA tries to hold the training as close to the trainees place of business as possible
- Can provide individual company training on a negotiated fee basis
Current Fees -
Members - $250.00 **
- Non-Members - $450.00 **
** includes three training manuals
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