Learning Objectives:

By the end of this course, participants will be able to:

• Explain the sanitation requirements outlined in the FDA Seafood HACCP Regulation (21 CFR Part 123)
• Identify and implement the eight key sanitation areas required under Sanitation Control Procedures
• Apply proper sanitation practices to prevent cross-contamination
• Recognize appropriate procedures for handling toxic compounds safely
• Implement controls to protect food from adulterants and pests
• Address employee health and hygiene concerns that may affect food safety
• Demonstrate proper handwashing and personal hygiene practices
• Support regulatory compliance through effective sanitation monitoring and documentation

Who Should Attend:

Seafood processors, facility managers, food safety personnel, and all facility employees. This course is designed to help ensure that every individual, from the front office to the warehouse floor, understands their role in maintaining food safety and sanitation compliance.

Prerequisites:

None. Working knowledge of Good Manufacturing Practices (GMPs) is recommended.