Seafood HACCP Training and Education

The Seafood HACCP (pronounced HASS-ip) program promotes training to ensure the safe and sanitary processing and importing of seafood. HACCP, which stands for Hazard Analysis and Critical Control Point, describes a series of food-preparation procedures that is becoming the world standard for food safety. Federal regulations now require all US seafood processors to implement a HACCP system.

To help the industry comply, the National Sea Grant College Program has formed an alliance with federal agencies, trade associations, university researchers, and extension services to develope the HACCP training and technical assistance program. Since its creation in 1995, this National Seafood HACCP Alliance has provided seafood safety training for more than 20,000 people, including all federal FDA seafood inspectors in the nation, most state-based inspectors and over 90% of all nationally based seafood processing firms, plus another 5,000 international participants from 30 nations. The training program has become a model for US processors of juice products as well.

How to find the next scheduled HACCP courses

Publications

Florida Sea Grant publishes the complete library of textbooks to accompany HACCP training. They are available through the University of Florida IFAS Extension Bookstore.

HACCP Training Manual

This is the newest edition of the basic HACCP curriculum training manual, updated to assure consistency with the most current requirements mandated by the FDA Seafood HACCP Regulation (21CFR1213). (Download pdf, 3.65 Mb)

Análisis de Peligros y Puntos Críticos de Control: Programa de Capacitatión (5^a Edición, 2011)

Esta es la más reciente edición del manual de entrenamiento básico HACCP. La revisión fue ejecutada para asegurar que el manual sea consistente con los requisitos implementados por la regulación HACCP para productos pesqueros de la FDA (21 CFR 123) y por la última edición de la Guía de Peligros y Controles de la FDA. Nota: Los modelos de Planes HACCP están disponibles digitalmente sin costo alguno.

Download pdf, 1.3 Mb

FDA Fish and Fishery Products Hazards and Controls Guidance - 4th Edition

This guidance is intended to assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans.

View pdf - (this link will take you to the FDA website)

Models (updated 4-6-2012)

The National Seafood HACCP Alliance for Training and Education editorial committee has developed a number of extra Model HACCP Plans that can be used during the third day of the basic HACCP course or the Segment Two HACCP one-day course. These models are intended to help participants understand the basic principles of HACCP by going through the process of developing their own Hazard Analysis and HACCP plan using the FDA Fish and Fishery Products Hazards and Controls Guide.

Cooked Headless IQF Shell-on Shrimp Cooked Ready to Eat Product (pdf)

Frozen Breaded Fish Sticks (pdf)

Pickled Herring Ready-to-Eat Product (pdf)

Salmon Sushi Rolls Product raw ready-to-eat (pdf)

Shucked Oysters Raw Ready-to-Eat Product (pdf)

Reduced Oxygen Packed Hot Smoked Salmon Cooked Ready-to-Eat Product (pdf)

Wholesale/Distribution/Warehouse Facilities(pdf)

Wholesale/Distribution of Histamine Fish

Basic HACCP Training Slides

Basic Seafood HACCP Course entire presentation (zip)

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