№ files_lp_4_process_1_25240
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Form for registering participants in commercial shellfish HACCP training sessions with details on payment, prerequisites, and contact information.
Year:
2026
Region / City:
Olympia, Washington, USA
Topic:
Food Safety, Shellfish Industry
Document Type:
Training Registration Form
Organization:
Washington State Department of Health
Target Audience:
Shellfish industry professionals
Training Dates:
Specified by registrant
Registration Fee:
$50 per participant
Prerequisite:
Completion of Cornell’s Seafood HACCP Online Training Course
Payment Methods:
Check, money order, or cash
Contact Email:
[email protected]
Contact Phone:
360-236-3330
Instructions:
Mail form and payment to Department of Health, Accounts Receivable, PO Box 1099, Olympia, WA 98507-1099, and email a copy to track registrations
Price: 8 / 10 USD
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The file will be delivered to the email address provided at checkout within 12 hours.
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The product description is provided for reference. Actual content and formatting may differ slightly.
Year:
2021
Region / city:
Weymouth, Dorset
Subject:
Microbiological monitoring of shellfish contamination
Document type:
Protocol
Institution:
Cefas
Author:
L. Coates
Target audience:
Harvesters, collectors, local authorities
Effective period:
N/A
Approval date:
17/11/2021
Amendment date:
N/A
Year:
2017/18
Region / city:
Scotland
Theme:
Aquaculture, Sanitary Surveys, Shellfish Industry
Document Type:
Consultation Proposal
Organization / Institution:
FSS, SEPA, Scottish Government
Author:
FSS and other partners in Scotland
Target Audience:
Aquaculture Industry, Shellfish Harvesters
Period of validity:
Not stated
Approval Date:
Not stated
Date of changes:
Pending review
Note:
Year
Region / City:
Maine
Subject:
Shellfish Hatcheries
Document Type:
List
Organization:
Maine Department of Marine Resources
Target Audience:
Aquaculture professionals, shellfish cultivators
Context:
A list of approved hatcheries for shellfish species in Maine and out-of-state hatcheries, detailing species available for sale or distribution and relevant permit requirements for shellfish acquisition.
Year:
1997
Region / City:
United Kingdom
Subject:
Commercial Shellfish Diving
Document Type:
Guidance
Organization:
Health and Safety Executive (HSE)
Author:
Not specified
Target Audience:
Diving contractors, supervisors, and clients involved in shellfish diving
Validity Period:
Ongoing
Approval Date:
1997
Date of Changes:
2022 (for qualifications and team size)
Year:
2021
Region:
Europe
Subject:
Aquaculture, Nutrient and Carbon Fluxes, Fisheries Impact
Document type:
Supplementary material
Institutions:
Bantry Marine Research Station; Ecodiversity Ltd; ACRI-ST; ARGANS; Cofrepeche; Région Hauts-de-France; AquaBioTech Group
Authors:
M. Johnson, Q. Jutard, M. Jaouen, N. Maltsev, M. Boyer, C. Guillerme, D. McElligot, S. Paolacci, J. Maguire, A. Mangin, P. Bryère
Target audience:
Marine scientists, aquaculture researchers
Data sources:
CMEMS, NASA MODIS L3 2020
Methodology:
Macroalgal and shellfish growth models, Euler upwind scheme
Web platform:
https://213.166.43.12/
Code repository:
https://github.com/ARGANS/shellfish_and_algae-MODEL
Date:
02/12/26
Time:
6:30pm
Location:
Freeport Community Center, Council Chambers
Note:
Agenda Items
Contact:
Town Clerk’s Office at (207) 865-4743 or email [email protected]
Year:
2021
Region / City:
United States
Subject:
Food Safety and Inspection
Document Type:
Regulatory Submission
Agency / Organization:
Food Safety and Inspection Service (FSIS)
Author:
FSIS
Target Audience:
Meat and poultry establishments, food safety professionals
Period of Validity:
Ongoing
Approval Date:
N/A
Date of Changes:
N/A
Note:
Year
Theme:
Food safety
Document Type:
HACCP Plan
Target Audience:
Food safety staff, regulatory authorities
Period of Action:
Ongoing
Note:
Year
Topic:
Food Safety, HACCP
Document Type:
HACCP Plan
Year:
N/A
Region / City:
N/A
Subject:
Quality Management System Documentation
Document Type:
Standard Operating Procedure (SOP)
Organization / Institution:
N/A
Author:
N/A
Target Audience:
Employees
Period of Validity:
N/A
Approval Date:
N/A
Date of Changes:
N/A
Note:
Contextual Description
Note:
Year
Topic:
Food Safety, HACCP, Frozen Fish Products
Document Type:
HACCP Plan
Target Audience:
Food Safety Inspectors, Food Industry Professionals
Year:
2023
Region / City:
Not specified
Topic:
Food Safety
Document Type:
HACCP Plan
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Food safety professionals, food processing industry
Validity Period:
Not specified
Approval Date:
Not specified
Modification Date:
Not specified
Year:
2026
Region / City:
Global
Topic:
Food Safety
Document Type:
Guide
Organization / Institution:
Global Food Safety Organizations
Author:
Not specified
Target Audience:
Food industry professionals
Period of Effect:
Ongoing
Approval Date:
Not specified
Revision Date:
Not specified
Year:
2026
Region / City:
United States
Topic:
Food Safety / HACCP Compliance
Document Type:
Guidance Summary
Issuing Agency:
USDA Food Safety and Inspection Service (FSIS)
Target Audience:
Inspection Program Personnel (IPP)
Applicable Period:
Ongoing regulatory verification
Reference Directives:
FSIS Directive 5000.1, FSIS Directive 10,240.4, FSIS Directive 10,010.2
CFR References:
9 CFR 417.2, 9 CFR 417.3, 9 CFR 417.4, 9 CFR 417.5, 9 CFR 417.6
Included Tables:
HACCP Verification Task Summary, Monitoring, Verification, and Recordkeeping Requirements, Prerequisite Program Implementation, Corrective Action, Pre-Shipment Review Requirements
Subject:
Food safety management
Topic:
Hazard Analysis Critical Control Point (HACCP)
Type of document:
Educational worksheet
Document format:
Questionnaire
Key concepts:
Hazard, Critical Control Point (CCP), critical limits, corrective actions, record keeping
Related sector:
Food business
Intended audience:
Food business operators or food safety learners
Main components:
Definitions, matching exercise, acronym completion, short-answer questions
Regulatory context:
Legal consequences of producing unsafe food
Scope:
Identification and control of food safety hazards
Year:
2021
Region / City:
Not specified
Theme:
Food Safety
Document Type:
HACCP Plan
Institution:
Not specified
Author:
Not specified
Target Audience:
Facility managers, HACCP team members
Effective Period:
Not specified
Approval Date:
Not specified
Date of Changes:
Not specified
Year:
2014
Region / City:
Helena, Montana, USA
Topic:
Food Safety / Fish Processing
Document Type:
Guidelines / Regulatory Document
Organization / Institution:
Montana Wholesale Food Program
Author:
Montana Wholesale Food Program
Target Audience:
Fish processors
Regulatory References:
ARM 37.110.101 (1) (x), 21 CFR 123.6, MCA 50-31-509, MCA 50-31-510
Purpose:
Establish procedures for hazard analysis and critical control points (HACCP) in fish processing
Key Requirements:
Hazard identification, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, recordkeeping
Contact Information:
1400 Broadway Street, C-214, P.O. Box 202951, Helena, MT 59620-2951; Telephone: 406.444.2837; Fax: 406.444.5055; E-mail: [email protected]
Revision Date:
11.14.14
Year:
2026
Region / City:
United States
Topic:
Food Safety / Hazard Analysis
Document Type:
Template
Organization:
Allera Technologies Inc.
Author:
Allera Technologies Inc. (Compliance Assistance Team)
Target Audience:
Food and beverage companies required to complete a HACCP Plan
Effective Period:
Ongoing
Approval Date:
2026
Date of Revisions:
Not specified
Note:
Year
Contextual description:
HACCP plan outlining sequential tasks, non-target risk analysis, and action plans for control measures to minimize risks.
Year:
2021
Region / City:
Laos
Theme:
COVID-19 response, business recovery, trade facilitation, private sector support
Document Type:
Environmental and Social Action Plan (ESAP)
Organization:
Ministry of Industry and Commerce (MoIC)
Author:
World Bank
Target Audience:
Government, private sector, stakeholders involved in business development and trade
Period of Implementation:
2021-2023
Approval Date:
April 19, 2021
Date of Revisions:
Ongoing (as required)