Sanitation Control Procedures (SCP)
Sanitation Control Procedures (SCP)
This Sanitation Control Procedures (SCP) course teaches participants proper sanitation methods, including preventing cross-contamination, proper handling of toxic compounds, protecting food from adulterants and pests, addressing employee health issues, and implementing effective handwashing practices.
The FDA Seafood HACCP Regulation (21 CFR Part 123) requires seafood processors to implement Sanitation Control Procedures for eight (8) key areas of sanitation identified within the regulation [123.11(b)]. This course helps participants understand these requirements and provides practical guidance for implementing and maintaining compliant sanitation programs.
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- Cursusdetails
- Kortingen
- Live onder begeleiding van een instructeur
Leerdoelen:
Aan het einde van deze cursus zijn de deelnemers in staat om:
- 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
Voor wie:
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.
Vereisten:
None. Working knowledge of Good Manufacturing Practices (GMPs) is recommended.
Besloten groep
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