The exam is proctored at a PSI test center location. After purchasing the exam, you should receive an email from PSI instructing you how to schedule your exam. If you do not receive this email, please contact support at You can also click here to schedule exam online at a testing center near you. Upon successful completion of the exam with a passing score, you may download and print a proof of completion document.
The official certificate will be mailed within 15 business days of completing the exam. Course Description The Seafood HACCP online training course was developed to provide an easier method for individuals from the seafood industry and regulatory community to get training on the application of HACCP principles to seafood products. The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.
Course Objectives After completing this course, the student will be able to:. Course Outline This course will discuss the following topics:. Upon successful completion of the course, the certificate of completion will be available from the training page. Course Description Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat.
HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. Course Outline The course consists of the following seven units:. Completion of Course Upon successful completion of the course, the certificate of completion will be available from the training page. A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.
The HACCP approach begins by identifying biological, chemical, and physical hazards inputs to the system associated with facility construction, equipment, employees, food and supplies.
The course also examines the prerequisite processes e. Maryland food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by consumers, producers, sellers and handlers.
The Center for Disease Control CDC estimates that because of foodborne illness 76 million people fall ill, , are hospitalized and 5, Americans die annually.
Licenses cannot transfer from one owner to another. In addition to submitting an application for licensure, the following items are required upon transfer of ownership.
Therefore, all food service facilities including mobile units that are to be newly constructed, remodeled or materially altered are required to submit plans and specifications to the Queen Anne's County Department of Health, Environmental Health Office, for approval prior to starting any work.
NOTE: New facilities should verify that all proposed work is in accordance with applicable zoning, building, plumbing, Fire Marshal, Sanitary district and Environmental Service requirements prior to construction.
You may be trying to access this site from a secured browser on the server. Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
HACCP 4hrs. Seafood 1hr. Seafood HACCP Training — 1 hour Course Description The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.
Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods. Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
Identify and describe the two stages involved in conducting a hazard analysis. Name and describe examples of possible CCPs. Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards. Name five ways to test fish for freshness.
State Regs. These facilities can operate one or more days per week. Certified Food Service Manager — Level II is required for a volunteer fire company or bona fide non-profit fraternal, civic, veteran, religious, or charitable organization that operates a high or medium priority food service facility three days or less per week.
State Contact. Course Summary. Download certificate upon completion! Enroll Now.
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