June 2016 Seafood HACCP Course Agenda<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the same AFDO-sanctioned course required for all commercial seafood processors across the country. At the completion of the 2 \u00bd day course participants will be fully versed in the hazards and controls for seafood products and will be able to \u201cbuild\u201d a seafood-related HACCP plan!\u00a0 In addition, you will also be awarded an […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-650","page","type-page","status-publish","hentry"],"featured_image_src":null,"featured_image_src_square":null,"jetpack_shortlink":"https:\/\/wp.me\/P72K5D-au","jetpack-related-posts":[{"id":2107,"url":"https:\/\/ncehsop.org\/cms-sop\/seafood-quality-and-safety-october-2022-2\/","url_meta":{"origin":650,"position":0},"title":"Seafood Quality and Safety: October 2022","author":"editor--ncehsop","date":"March 10, 2022","format":false,"excerpt":"See below for course brochure Seafood Workshop Brochure Oct 2022 Course Chapters Evaluating Seafood Quality Commercial Seafood HACCP Controls pdf Shellfish Tagging and Labeling Approved Sources for Seafood Common Seafood Related Illnesses Seafood Fraud Controlling seafood food safety risks at retailv4 Seafood Identification Exercise Internet Seafood Resources","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":246,"url":"https:\/\/ncehsop.org\/cms-sop\/covid19-update\/course-descriptions\/seafood-quality-safety\/","url_meta":{"origin":650,"position":1},"title":"Seafood Quality & Safety","author":"editor--ncehsop","date":"July 9, 2013","format":false,"excerpt":"OBJECTIVES:\u00a0 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.\u00a0 Seafood product identification, recognizing fraudulent practices, dealing with potential seafood-related illnesses, and\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":705,"url":"https:\/\/ncehsop.org\/cms-sop\/fd-215-managing-retail-food-safety\/","url_meta":{"origin":650,"position":2},"title":"FD 215 Managing Retail Food Safety","author":"editor--ncehsop","date":"September 30, 2016","format":false,"excerpt":"Course Description:\u00a0 This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will include the \u201cprocess approach\u201d to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":581,"url":"https:\/\/ncehsop.org\/cms-sop\/covid19-update\/course-descriptions\/fd218-risk-based-inspection-methods-at-retail\/","url_meta":{"origin":650,"position":3},"title":"FD218 Risk-Based Inspection Methods at Retail","author":"editor--ncehsop","date":"January 15, 2016","format":false,"excerpt":"Course Description: This interactive workshop builds upon concepts learned in FD215 Managing Retail Food Safety. Case studies, role playing, and simulated inspection exercises are used to enhance the critical thinking skills and techniques used by food safety inspection officers to conduct risk-based, regulatory inspections. Topics include: 1. The elements of\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2248,"url":"https:\/\/ncehsop.org\/cms-sop\/seafood-quality-and-safety-october-2022\/","url_meta":{"origin":650,"position":4},"title":"Seafood Quality and Safety: October 2022","author":"editor--ncehsop","date":"June 23, 2022","format":false,"excerpt":"OBJECTIVES: This is an intensive, one-day workshop for local EHS staff aimed at providing the most up to date information regarding\u00a0 specific areas of seafood safety that you are likely to encounter in the field. Topics will cover shellfish tags\/labeling, common seafood illnesses, identifying various seafood products and evaluating their\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2174,"url":"https:\/\/ncehsop.org\/cms-sop\/seafood-certificate-may-2022\/","url_meta":{"origin":650,"position":5},"title":"Seafood Certificate May 2022","author":"editor--ncehsop","date":"May 3, 2022","format":false,"excerpt":"","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages\/650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/comments?post=650"}],"version-history":[{"count":1,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages\/650\/revisions"}],"predecessor-version":[{"id":652,"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/pages\/650\/revisions\/652"}],"wp:attachment":[{"href":"https:\/\/ncehsop.org\/cms-sop\/wp-json\/wp\/v2\/media?parent=650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}