Choose your Seafood HACCP Training

Our SQF Compliant Seafood HACCP Alliance/AFDO Training Courses include: Curriculum, Fish & Fishery Products Hazards and Controls Guidance and a AFDO Certificate.

Our course can be taken with one of the following options:

Basic

Two-Day Course

Attend a live two-day course at one of our physical locations.

Segment 2

1-Day Course*

After completeing the Cornell University course, you are eligible to attend a one-day Segment 2 course taught by an Alliance instructor.

Online Training

Recommended for HACCP coordinators, QC and QA personnel before attending Seafood HACCP course for GMP.

You will be re-directed to our valued partners at 123FoodHandler.com

*Segment 2 Course requires the completion of Segment 1 through Cornell University. Register Here

Class Calendar

Seafood HACCP training is required by Title 21 Part 123. We provide Seafood HACCP Training and Seafoofd HACPP Consulting, HACCP Consulting, GMP’s, SSOP’s

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Require HACCP for Meat, Poultry or Juice?

Contact Trainer David L.A. Rosson at (562) 292 0555. International HACCP Alliance Approved Courses also available.

Prefer an Online Course Instead?

Leading food safety eLearning site, 123FoodHandler.com has joined with HACCP4Seafood to offer a convenient way to prepare for your Seafood HACCP Food Safety Regulatory and Third Party Audits.

Additional Resources

We recommend watching the FDA Seafood HACCP video series

Videos

Time-Temperature Indicators

This video presents FDA’s recommendations for controlling Clostridium botulinum in seafood products using Time-Temperature Indicators or TTIs. The video discusses proteolytic and non-proteolytic Clostridium botulinum, conditions that may allow botulinum toxin formation, different forms of reduced oxygen packaging or ROP, and how a TTI should be used.

Time and Temperature Controls during Unrefrigerated Processing

Time and Temperature Controls during Unrefrigerated Processing discusses how to control pathogen growth during unrefrigerated processing of raw ready-to-eat and cooked ready-to-eat seafood products. This video also includes discussions on evaluating time and temperature exposures during unrefrigerated processing and developing time-temperature profiles.

Secondary Processor Receiving and Storage Controls

Secondary Processor Receiving and Storage Controls discusses receiving and storage controls for Secondary Processors to control scombrotoxin formation and pathogen growth in seafood products. This video also includes discussions on continuous temperature monitoring, and accuracy checks and calibration of temperature recording equipment.

Heat Process Validation

Heat Process Validation discusses the general factors to consider when validating heat processes for seafood products. This video includes discussions on identifying the target pathogen, pathogen reduction, verifying pathogen reduction, and identifying the controls and critical limits to include in the HACCP plan to ensure a consistently safe product.

Primary Processor Scombrotoxin Controls – Overview and Testing at Receiving

Primary Processor Scombrotoxin Controls – Overview and Testing at Receiving discusses the general strategies recommended by FDA for preventing scombrotoxin formation at the receiving critical control point. This video discusses how scombrotoxin is formed, the types of fish susceptible to scombrotoxin formation, monitoring internal temperatures, conducting sensory examinations, and histamine testing considerations.

Primary Processor Scombrotoxin Controls – Harvest Vessel Records

Primary Processor Scombrotoxin Controls – Harvest Vessel Records discusses the Harvest Vessel Record control strategy recommended by FDA for preventing scombrotoxin formation at the receiving critical control point. This video discusses onboard chilling parameters for different harvest conditions, factors to consider when landing both live and dead fish, and the types of recorded observations, that when included on harvest vessel records, demonstrate that the fish were harvested, handled, and stored aboard the vessel in a manner that prevents scombrotoxin formation.

Fish and Fishery Products Hazards and Controls Guidance – Learning Module Videos

The module provides an overview of the federal identity labeling requirements for seafood offered in interstate commerce;
a list of the specific laws, regulations, guidance documents, and other materials pertinent to the proper labeling of seafood;
a description of the FDA’s role in ensuring the proper labeling of seafood;
and tips for identifying mislabeled seafood in the wholesale distribution chain or at the point of retail.

FDA Fish and Fishery Products and Hazards Controls Guidance, 4th Edition: Introduction and Overview

This presentation provides an overview of some of the significant changes in the 4th Edition of FDA Fish and Fishery Products and Hazards Controls Guidance

FDA Curriculum and Guides

Training Locations

Southern California

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Northern California

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Texas

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Contact Us

Have Seafood HACCP Questions?
Require HACCP for Meat, Poultry or Juice?

Contact Trainer David L.A. Rosson at (562) 292-0555 or fill the form below to get your Seafood HACCP related questions. International HACCP Alliance Approved Courses also available.

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