Sanitation Control Procedures Course in Spanish Language
Instructor: Abigail Villalba, Virginia Tech
Date: September 28th, 2020
Course time: 8:00 a.m. – 5:00 p.m.
Course fee: $150/student (fee includes the AFDO Spanish language sanitation training manual, handouts, lunch and AFDO Certificate fee)
Registration deadline: September 14, 2020
Register for the course: Please click here if you want to register for the course. If you would like more information about the course, please contact Abigail Villalba, email@example.com or call 757 727 4861.
About the course:
This course is intended to assist the seafood industry in the development and execution of the 'Health Control Procedures' under the requirements established in accordance with the HACCP Fish and Seafood Regulations included in Title 21 CFR 123.11, U.S. Food and Drug Administration (FDA). This regulation requires seafood processors to monitor the health control procedures used during processing to show that they are acting in accordance with appropriate sanitary practices and conditions.
The course will be taught fully in Spanish by Seafood HACCP Alliance instructors, Abigail Villalba from Virginia Tech.
If you are an individual with a disability and desire an accommodation, please contact Gail Jamison at (757) 727-4861 or email firstname.lastname@example.org during regular business hours at least 10 business days prior to the event.
Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. An equal opportunity/affirmative action employer. Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edward J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State, Petersburg.