Seafood HACCP

 Sponsored by

Oregon State University Seafood Research and Education Center

and

Oregon Department of Agriculture / Food Safety Division

in cooperation with

California Sea Grant and the Seafood Products Association

Date: February 23, 2012 (8:00 am – 4:45 pm)

Location: Food Innovation Center, 1207 NW Naito Parkway, Portland, Oregon 97209

Cost: $175 per person. The fee includes handouts, refreshments, lunch, and an AFDO Certificate of course completion.

Instructors

Yi-Cheng Su, Seafood Research and Education Center, Oregon State University

Pamela Tom, California Sea Grant Extension Program, University of California, Davis

Christopher Rezendes, Seafood Products Association

Gesinee Tolman, Oregon Department of Agriculture

This Hazard Analysis and Critical Control Point (HACCP) training course is developed by the Association of Food and Drug Officials (AFDO) and the Seafood HACCP Alliance to provide uniform and cost effective training program for the processing and importing of fish and fishery products for commerce in the United States.

The primary audience is the seafood processing and importing industry, and regulatory officials based in the United States. Anyone involved in handling, storing, preparing, processing, manufacturing, preserving, and packing fish and fishery products or interested in HACCP programs for fish and fishery product safety in distribution, retail and/or restaurant operations is cordially invited. The HACCP regulation also applies to importers of processed seafood.

Course Prerequisite

Completion of HACCP Segment 1 Internet Online Course (http://seafoodhaccp.cornell.edu/Intro/index.html)

Registration

Deadline: February 15, 2012

Course is limited to 25 participants on a first-come, first-serve basis.

Contact: Yi-Cheng Su, Seafood Research and Education Center, Oregon State University

Phone: (503) 325-4531 ext. 4

Fax: (503) 325-2753

Email: yi-cheng.su@oregonstate.edu