OBJECTIVES:  The workshop is primarily designed to provide current and relevant information related to the safety and quality of seafood products and processes that the Environmental Health Professional can promptly and directly apply in their daily field work.  Seafood product identification, recognizing fraudulent practices, dealing with potential seafood-related illnesses, and retail seafood HACCP issues, are just a few of the fascinating topics that will be covered by experts from federal, state, and local agencies that deal with seafood on a regular basis.

Course Brochure: Seafood Workshop May 2018