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The Certificate in Seafood Science provides six courses, each providing their own certificate of completion. The program is designed to provide the basics related to seafood science, production, processing, safety and marketing. This includes marine and freshwater organisms and is not limited just to fish. The Certificate in Seafood Science is patterned after the very successful Washington State University's Certificate Program in Food Science.
The full Certificate of Proficiency in Food Science Certificate can be earned through successful completion of each of the six courses. The courses are each 7 weeks in length, are entirely on line and are taught sequentially over a years period and repeated each year so that a student may enter the program with any class and complete the program within one year. Each course consists of weekly units, reading assignments, some exercises and live chats. These courses are taught on a Pass or Fail basis and thus are not graded.
The courses are taught using an online program, which you can access 24/7 anywhere you have Internet access. The live chats are recorded and are also available 24/7 on line.
114 Seafood Protection Plans:
Food Safety Controls Alliance (FSPCA) and approved by the U.S. Food and Drug Administration (FDA) augmented with additional relevant academic instructional materials. It is designed to provide the materials needed for an individual to prepare Food Protection Plans that comply with the Food Safety Modernization Act (FSMA) requirements for Human Food and to provide the training to fulfil the requirements of a Preventive Control Qualified Individual (PCQI) per 21 CFR 117.3 Definitions): A qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by the FDA or is otherwise qualified through job experience to develop and apply a food safety system. Those successfully completing the course will qualify to receive the FSPCA/AFDO PCQI certificate.
The course also incorporates the curricula developed by the Seafood HACCP Alliance. The Alliance is a collaborative training program involving representation from three federal agencies (the Food and Drug Administration, U.S. Department of Agriculture-CSREES, and U.S. Department of Commerce-Seafood Inspection Program), associated state agencies, the Interstate Shellfish Sanitation Conference, and the seafood industry trade associations, National Fisheries Institute and Seafood Products Association.
Text: FSPCA Preventive Controls for Human Food, Participant Manual, First Ed. Jan 2015, FSPCA Preventive Controls for Human Food, Exercise Workbook, First Ed. Oct 2015, Additional Supplementary texts. This text may be downloaded without charge or hard copies may be purchased from the FSPCA on line bookstore (http://www.iit.edu/ifsh/alliance/).
The Seafood HACCP segment will use the Hazard Analysis and Critical Control Point Training Curriculum 5th Edition 2011, the Fish and Fishery Products Hazards and Controls Guidance 4th Edition April 2011 and the Sanitation Control Procedures (SCP) for Fish and Fishery Products Registration Form (PDF). These texts may be downloaded for free.
Payment can be made by session or for the entire series. Amount due depends how many sections participants register for at a time.
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LocationOnline (View)
100 Dairy Road
Pullman, WA 99164-6376
United States
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