A one-day course consists of three instructional modules, a class participation exercise, a glossary of terms and a reference section. Instructional modules contain technical information appropriate for production line workers to address their role and responsibilities in the wastewater management plan of a processing plant. The manager's course deals with the above information in greater detail, as well as addressing management and regulatory issues that impact on your processing operations. Facilities and Equipment Seafood processing personnel will learn how to conduct sanitation and hygiene procedures for facilities and equipment during this 28-hour course. Participants will become familiar with the maintenance of process controls, the prevention of equipment and facility contamination, the establishment of Restricted Sanitary Zones, and the maintenance of buildings and equipment.
Topics covered include contamination, inspection, regulations and quality control.
A 14-hour course that will familiarize participants with the appropriate procedures to maintain sanitation and hygiene as it relates to input materials and the need for a company policy. Also, students will learn pertinent government regulations and programs that ensure product safety. This seven-hour course provides primarily quality control personnel or equivalent in the seafood processing industry with the knowledge and skills needed to confirm that their sanitation and hygiene program is functioning properly. This course is designed for people who work in plants that have a sanitation and hygiene program in place. Participants will learn how to develop and use a checklist as a confirmation tool.