MAREX provides training to help seafood dealers control food safety hazards and comply with FDA requirements.
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors by the U.S. Food and Drug Administration (FDA) and is required by the Georgia Department of Agriculture to obtain and maintain a seafood wholesale license in Georgia. HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce.
MAREX offers 2 1/2 day basic and Segment 2 HACCP training courses designed to educate seafood processors, packers, wholesalers, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate that fulfills the FDA requirements for seafood HACCP training.
HACCP training participants receive:
- An understanding of how to develop a HACCP plan
- Tools to develop, implement, monitor and verify a HACCP plan
Hazard Analysis Critical Control Point training is usually held in Brunswick, Georgia or metro-Atlanta.
Participants of the March 17, 2016 Segment 2 course in Forest Park, GA
Participants who completed the October 2015 course in Brunswick, GA.
Instructors for the October 2015 course.
November 2014 basic seafood HACCP course participants.
Students in the May 2014 Segment 2 course.
HACCP training helps processors identify and control hazards associated with their seafood products.
During HACCP training participants learn about potential biological, chemical, and physical hazards.
Seafood processors learn how to conduct a hazard analysis and develop a HACCP plan.
What is HACCP?
HACCP is a systematic preventative approach to food safety that requires a business to analyze their products, processes, facilities, ingredients and practices to determine where hazards are reasonably likely to occur and if left uncontrolled, could make consumers sick.
What are Critical Control Points?
When significant hazards are identified, processing steps are clarified where each hazard can best be controlled - critical control points (CCPs). Critical limits are set for each CCP and are regularly monitored to ensure significant hazards are controlled.
Records are maintained to document that critical limits are met and verification procedures are established to ensure that the HACCP "plan" is working correctly. If a critical limit is exceeded, corrective actions are taken - the food product is segregated until it can be evaluated for safety and control of the process is restored.
MAREX HACCP Courses
MAREX offers both 2 1/2 day basic and Segment 2 HACCP training courses designed to educate seafood processors, packers, wholesalers, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate that fulfills the FDA requirements for seafood HACCP training.
These courses are offered in two formats:
- 1) Live, in-person 2 ½-day basic course
- 2) Segment 1 (self-guided Internet course) followed by Segment 2 (live, in-person one-day course). Please note - You must complete the online Segment 1 course before you can register for a Segment 2 course. If more than six months have elapsed since completing the Segment 1 course, you cannot register for a MAREX Segment 2 course.
Seafood Specialist, P.O. Box 2156, Peachtree City, GA 30269