Sanitation Control Procedures

This course aims to assist the food industry in reviewing the principles of basic sanitation, developing written Sanitation Standard Operating Procedures (SSOP), complying with these sanitary practices, monitoring sanitary conditions and practices, implementing corrective actions, and keeping adequate records. Importers must also verify that the food being imported was processed in the same sanitary conditions and practices.

The course addresses the 8 key sanitary conditions developed in the Seafood HACCP Regulation that is now considered a model for the rest of the food industry.