Seafood HACCP – Segment Two
Seafood HACCP - Segment Two
Blended CourseAs mandated by FDA, seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP) concepts. Trained, qualified individuals must be able to properly conduct a hazard analysis and develop a HACCP plan for hazards that are considered significant or high risk, as well as have sanitation programs in place with documented monitoring. This AFDO (Association of Food and Drug Officials) approved course provides attendees with the necessary training to properly utilize current Seafood HACCP resources, including the new FDA Seafood Hazards guide.
This course is taught by a qualified Seafood HACCP lead instructor approved by the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO).

Course Description
Training Program for Fish and Fishery ProductsAll seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP). This FDA recognized training is developed by the Association of Food and Drug Officials and the Seafood HACCP Alliance and meets the training requirements for developing and implementing a hazard analysis & critical control point (HACCP) training program for fish and fishery products.
This blended course (1 day of online/1 day of instructor-led) will give attendees the necessary information and skills to develop, implement and maintain programs and records required by FDA for implementing seafood good manufacturing practices and sanitation controls, which provide the foundation for your HACCP plan. Attendees will also develop the necessary skills to properly utilize the FDA Seafood Hazards Guide which assists with identifying appropriate hazards related to specific seafood species as well as providing a step-by-step guide to developing your HACCP plan critical controls, monitoring activities, corrective actions, verification and validation activities and recordkeeping requirements.
Who Will Benefit From Taking This Course
Employees involved in the development and implementation of Seafood HACCPWhat Skills Can Students Expect To Learn?
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upcoming Classes
- Intentional Adulteration – Conducting Vulnerability Assessments | Mar 18, 2021 | Online
March 18, 2021 09:00 AM - 04:00 PM - ServSafe Food Protection Manager with Exam | Feb 22, 2021
February 22, 2021 08:00 AM - 05:00 PM - ServSafe, HACCP, and PCQI Bundle | Save $150 | Jan 26-Feb 10, 2021
January 26, 2021 08:00 AM - February 10, 2021 06:00 PM - Root Cause Analysis | April 22, 2021
April 22, 2021 09:00 AM - 04:00 PM - Seafood HACCP | March 24-25, 2021
March 24, 2021 08:00 AM - March 25, 2021 05:00 PM - Internal Auditing | April 21, 2021
April 21, 2021 09:00 AM - 04:00 PM - Developing a Positive Food Safety Culture | March 10-11, 2021
March 10, 2021 09:00 AM - March 11, 2021 05:00 PM - HACCP for Food Processors | Jan 27-28, 2021
January 27, 2021 08:00 AM - January 28, 2021 06:00 PM - ServSafe Food Protection Manager with Exam | Jan 26, 2021
January 26, 2021 08:00 AM - 05:00 PM - FSPCA PCQI and Intentional Adulteration Bundle | Save $100 | Feb 9-11, 2021
February 9, 2021 08:00 AM - February 11, 2021 06:00 PM
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