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Training
- About Training
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International
- About International
-
Training Courses
- Produce International Partnership for Education and Outreach (PIP)
- Good Fishing Vessel Practices (GFvP) and Seafood HACCP Inspections Workshop
- Good Aquacultural Practices (GAqP)
- Commercially Sterile Packaged Foods (CSPF)
- Food Inspector Training (FIT)
- Supply Chain Management for Spices and Botanical Ingredients (SCMSBI)
- Contact International
-
Risk Analysis
-
Collaborative Training Initiatives
- About Collaborative Training Initiatives
- Bangladesh Aquatic and Aquacultural Food Safety Center
- India Supply Chain Management for Spices and Botanical Ingredients (SCMSBI)
- Malaysia Ministry of Health Collaborative Framework on Food Safety Capacity Building
- Thailand Center for Commercially Sterile Packaged Foods
- IICA-JIFSAN Collaborative Training Initiative for the Americas
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Training / International / Training Courses / Good Fishing Vessel Practices (GFvP) and Seafood HACCP Inspections Workshop /
Typical Program Content
A typical program includes lectures, presentations, problem analysis, and visits to vessels and/or processing facilities to evaluate food safety practices. These visits allow the participants to evaluate their local practices and make recommendations for improvement under the guidance of the teaching team. Future trainers can use the training materials free of charge. The following topics typically are included in the program:
- The U.S. Regulatory System for Seafood Food Safety
- Introduction to Basic Good Vessel Practices
- General Risks and Controls for Wild Caught Seafood
- Conducting a Fishing Vessel Inspection
- Landing Stations
- Seafood HACCP Overview
- Conducting a Hazard Analysis
- Using the Seafood Hazards and Control Guide
- Environmental Contaminants and Pesticides in Wild Caught Seafood
Conducting a Seafood HACCP Inspection - Cleaning and Sanitation Basics
- Wild Caught Hazard Control Strategies
- FSMA: Opportunities and Strategies
- Import Operations at the FDA
- Prevention vs Detention: Import Alerts and Refusals
- Local Country’s Strategies for Food Safety
- Industry Visit to Vessels or Facilities
- Case Studies for Classroom Activities