Seafood HACCP Training
This Seafood HACCP Alliance approved Seafood HACCP training course is a comprehensive two-day and one-half day course covering all aspects of the Hazard Analysis Critical Control Point (HACCP) concept as it relates to seafood harvesting, processing, transporting, distributing and retailing. This course was developed in collaboration with federal and state food inspection officials, academic food safety researchers and educators and representatives from the seafood and aquaculture industries. The Seafood HACCP Alliance protocol is maintained by the Association of Food and Drug Officials (AFDO), which issues certificates for all participants who complete this course.
This course is designed to meet the HACCP training requirements established under Title 21 CFR Part 123.10 of the U.S. FDA mandatory seafood inspection program.
Key Session Topics
- Introduction to the HACCP Concept
- Prerequisite Programs including the FDA Eight Key Sanitation Areas
- Preliminary Steps in Developing a HACCP Plan
- Seafood Safety Hazards
- Hazard Analysis
- Identifying Significant Hazards
- Preventive Measures
- Critical Control Point Determination
- Establishing Critical Limits
- Identifying Monitoring Procedures
- Corrective Actions
- Verification and Validation Procedures
- FDA Seafood HACCP Regulation
Who Should Attend?
Designed for those working in the commercial and regulatory settings or related professions that can influence and/or involve seafood and/or aqua-cultured product safety, this course focuses on product processing which can relate to production, importing and additional commerce. Participants that attend this course will receive a "Certificate of HACCP Completion". This training certificate satisfies the FDA mandatory seafood HACCP regulations.
HACCP: Hazard Analysis and Critical Control Point Training Curriculum
FDA Hazards Guide: Fish and Fisheries Products Hazards and Control Guidance