This specialized course provides in-depth training on the application of Hazard Analysis and Critical Control Points (HACCP) within the fisheries and seafood processing sector. It is designed to address the distinct food safety challenges related to the handling, processing, storage, and transportation of fish and fishery products, empowering participants to ensure full compliance with national and international food safety standards.

 

The course is delivered by Mr. Rajesh Padmanabhan, a seasoned expert in fish and seafood processing, known for his deep insights into fish safety, hygienic handling, and effective HACCP implementation across aquatic food chains.

 

Course Objectives:

• Understand the principles and evolution of HACCP in the context of fish and seafood safety.
• Identify biological, chemical, and physical hazards specific to fish and fish products.
• Learn how to develop, implement, and monitor an HACCP plan tailored to fish processing operations.
• Recognize critical control points (CCPs) related to sourcing, chilling, freezing, packaging, and transportation.

Course Outcomes:

• Apply HACCP principles effectively within seafood safety management systems.
• Develop and implement a HACCP plan for fish and fishery product operations.
• Monitor key seafood safety parameters, manage deviations, and maintain regulatory documentation.
• Conduct HACCP-based audits and contribute to export readiness and compliance.

Who Should Enroll:

• College students pursuing food science, fisheries science, or marine technology
• Young professionals aspiring to enter the seafood processing and export industry
• Fish processing professionals and plant supervisors
• Quality assurance and food safety personnel in seafood facilities
• Regulatory officers, inspectors, and auditors working in fisheries and marine product sectors
• Exporters and consultants involved in fish product handling and international trade compliance