Perennia has developed a Seafood Food Safety Awareness & HACCP (Hazard analysis and critical control point) training program. The purpose of this training session is to assist the seafood industry with the implementation, maintenance and reassessment of their Preventive Control Plans (HACCP based systems), meeting both customer requirements and regulatory requirements.
- Understand why food safety is important
- Be familiar with hazard types and identification (biological, chemical, and physical)
- Know the importance of prerequisite programs/preventive controls
- Be familiar with the basics of HACCP
Shelly MacDonald has over 15 years of experience in the food industry, having worked with natural health products, meat/poultry, storage facilities, full-service distribution and fish & seafood. She has worked with many fish plants assisting with the development, implementation, and maintenance of Preventive Control Plans and GFSI certifications (SQF, BRCGS).
As Perennia’s Lead Trainer, Shelly develops and delivers online and in-house custom food safety training programs. She also delivers NSF Food Safety Training in partnership with NSF International for the Maritime Provinces.