Protect customers and the business by applying safe and suitable food practices that prevent contamination and reduce foodborne illness risk.
Recognize and control key hazards by understanding foodborne pathogens, allergen risks, and the personal hygiene and sanitation behaviors that stop issues before they start.
Maintain safe production every day by executing proper cleaning and sanitizing, processing controls, pest control, and security practices consistently.
Strengthen quality and compliance by applying a quality management program that supports traceability, audits, and continuous improvement.
Who Should Take This Course?
Workers entering seafood processing.
Supervisors overseeing seafood safety and quality.
New hires building seafood-processing fundamentals.
