Seafood HACCP
Delivered by a certified Seafood HACCP instructor, this training addresses seafood-specific biological, chemical, and physical hazards, as well as monitoring, corrective actions, and documentation. It fulfills the mandatory FDA training requirement for seafood processors. A certificate of completion is provided, though regulatory compliance depends on company implementation and is not guaranteed by course participation.
Course
Description
This course meets the requirements under Title 21, Code of Federal Regulations, Part 123 (21 CFR 123) issued by the United States Food and Drug Administration (FDA) for seafood Hazard Analysis and Critical Control Points (HACCP).
Who should attend and benefit from taking the Course
This course is intended for individuals working in seafood processing, distribution, importing, quality assurance, or regulatory compliance. It is recommended for anyone responsible for developing, implementing, or monitoring a Hazard Analysis and Critical Control Points (HACCP) system for fish and fishery products, in accordance with United States Food and Drug Administration (FDA) regulations.
Topics Students Will Learn
The course provides FDA-recognized training under 21 CFR Part 123, supporting the development of seafood HACCP plans and compliance with federal requirements.
Introduction to seafood-specific food safety hazards
Overview of 21 CFR Part 123 – FDA Seafood HACCP regulation
Biological, chemical, and physical hazards in seafood
Conducting hazard analysis for fish and shellfish
Identifying and managing Critical Control Points (CCPs)
Establishing monitoring, verification, and corrective actions
Prerequisite programs, including sanitation and temperature controls
Recordkeeping and documentation practices
Importer verification requirements under FDA guidance
Practical examples of seafood HACCP plans and FDA expectations
Certificate
Certificate of Completion issued by a course taught by a qualified Seafood HACCP instructor recognized by the Association of Food and Drug Officials (AFDO) and in accordance with FDA regulations. This certificate satisfies the FDA training requirement for seafood processors but does not independently grant regulatory approval.