Seafood HACCP Training Course
FDA-Compiant Certification for Seafood Safety
This Seafood HACCP Training Course is designed to meet the FDA’s mandatory training requirements for seafood processors. Developed by the Seafood HACCP Alliance and approved by the Association of Food and Drug Officials (AFDO), this course provides the knowledge and tools needed to develop, implement, and maintain a compliant Hazard Analysis and Critical Control Point (HACCP) plan for seafood operations.
Whether you're a seafood processor, quality assurance manager, or regulatory official, this course ensures you're equipped to manage food safety risks and meet federal standards.
Who Should Attend the Course
- Seafood processing plant managers and supervisors
- Quality assurance and food safety professionals
- Regulatory inspectors and auditors
- Anyone responsible for HACCP plan development or review
Course Length: 24 hours
Start and End Times:
Day 1 - 8:00 am - 5:00 pm
Day 2 - 8:00 am - 5:00 pm
Day 3 - 8:00 am - 5:00 pm
Format: In-Person
Location: Georgia Tech - Hodges Room, 3rd Floor
Instructors: Wendy White and Andrea Hines
1. FDA Seafood HACCP Regulation and Compliance
Learn the requirements of the FDA’s Seafood HACCP regulation (21 CFR Part 123), including how to develop, implement, and verify a compliant HACCP plan. Understand the role of regulatory inspections and how to maintain documentation that meets federal standards.
2. Hazard Analysis for Seafood Products
Explore how to identify biological, chemical, and physical hazards in seafood processing. Learn to conduct a hazard analysis using the FDA Hazards Guide and determine which hazards are significant and require control measures.
3. Critical Control Points (CCPs) in Seafood Processing
Understand how to determine CCPs for seafood safety hazards such as histamine formation, pathogen growth, and allergen cross-contact. Learn to use decision trees and flow diagrams to identify CCPs specific to your seafood product and process.
4. Sanitation Control Procedures (SCPs) and GMPs
Master the foundation of HACCP through Good Manufacturing Practices (GMPs) and Sanitation Control Procedures (SCPs). Learn how to monitor and document sanitation across eight key areas including water safety, pest exclusion, and employee hygiene.
5. Seafood Safety Hazards: Species and Process Related
Dive into the unique hazards associated with seafood, including scombrotoxin, parasites, natural toxins, and environmental contaminants. Learn how species and processing methods influence risk and how to apply targeted controls.
6. Monitoring and Verification Procedures
Learn how to design and implement monitoring systems for each CCP. Understand verification activities such as calibration, record review, and microbiological testing to ensure your HACCP system is working effectively.
7. Corrective Actions and Recordkeeping
Discover how to respond to deviations from critical limits with effective corrective actions. Learn the documentation requirements for HACCP plans, monitoring, verification, and sanitation records—including electronic recordkeeping standards.
8. Developing a Seafood HACCP Plan
Apply what you’ve learned to build a complete HACCP plan tailored to your seafood operation. Use real-world examples and FDA guidance to document hazards, CCPs, critical limits, monitoring, and verification procedures.
How You will Benefit from this HACCP Training Course:
- Complies with FDA Seafood HACCP regulation
- Prepares you to develop and implement HACCP plans
- Enhances food safety knowledge specific to seafood
- Boosts career credentials in food safety and regulatory compliance
- Receive an AFDO Seafood HACCP Certificate, recognized by FDA and regulatory agencies nationwide.
