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.
Frequently Asked Questions
Yes. Our courses are accredited under recognized food safety standards (ANSI-CFP, International HACCP Alliance, etc. depending on course) and prepare you for official certification exams.
Yes. Every course is available in both English and Spanish — just let us know your preference when booking.
Most of our courses are completed in a single session, typically between 4 and 8 hours depending on the course, with same-day certification available.
Yes. We can bring this course to your facility anywhere in Florida, with no limit on the number of employees.
No special preparation is required. Just bring a valid photo ID; all course materials are provided.
Yes. We offer group rates for teams of 5 or more — contact us for a custom quote.
Ready to get certified?
Book your course or request an audit today — same-day certification available. Serving restaurants and facilities across Florida.