In cooperation with the Association of Food and Drug Officials, the seafood HACCP alliance has developed a uniform and cost-effective training program for importers, processors and distributors of fish and fishery products. The training assists with the implementation of HACCP programs in commercial and regulatory settings.
Courses have been developed for training in basic HACCP programs and the related Sanitation Control Procedures. Train-the-Trainer courses are also offered. The audience for these programs are the seafood processing and importing industry, regulatory officials and extension agents based in the United States.
Find the next scheduled HACCP courses
1. Basic Seafood HACCP Training Course
The Basic Seafood HACCP course is a 2-1/2 to 3-day course (Date on Course Schedule is the 1st date of the course).
2. Online Basic Seafood HACCP Training Course
This is the Basic Seafood HACCP course, delivered online. You must complete the Segment Two Training (below), in person, at a later date, to complete this form of Basic Training.
3. Register for Segment Two Training
The Segment Two is a 1-day course. You must have a Completion Notice from the Online Basic Course to attend.
Seafood HACCP Training Materials
Florida Sea Grant publishes the complete library of training manuals to accompany HACCP training. The U.S. Food and Drug Administration recommends using the manuals together with its Fish and Fishery Products Hazards and Controls Guidance. The complete library is available for purchase through the University of Florida IFAS Extension Bookstore.
FDA Fish and Fishery Products Hazards and Controls Guidance – 4th Edition
(SGR-129) 4th Edition, 2011. The newly revised FDA Hazards Guide will assist seafood industry compliance with FDA regulations that cover domestic and imported seafood. Key updates include post-harvest treatment information for pathogenic bacteria in shellfish; time and temperature adjustments to control histamine formation and pathogenic bacteria food safety hazards; consistency with changes in statutes regulations, tolerance and action levels for food additives, aquaculture drug approvals, natural toxins, chemicals, and pesticides; species hazard identification; and listing potential public health consequences of seafood safety hazards. This is a companion document to the Seafood HACCP Training Curriculum Manual (SGR 127).
(SGR-131) cuarta edición: Abril de 2011. La Guía de peligros de la FDA modificada recientemente, ayudará a que la industria de pescados y mariscos cumpla los reglamentos de la FDA sobre pescados y mariscos nacionales e importados. Entre las actualizaciones clave se encuentra la información de tratamiento posterior a la recolección de bacterias patógenas en mariscos; los ajustes del tiempo y la temperatura para controlar la formación de histamina y los peligros para la seguridad de los alimentos de bacterias patógenas; la coherencia con los cambios en los reglamentos, los niveles de tolerancia y acción de aditivos para los alimentos, la aprobación de medicamentos para acuicultura, toxinas naturales, sustancias químicas y pesticidas; la identificación del peligro de las especies y una lista de las posibles consecuencias para la salud pública de los peligros para la seguridad de pescados y mariscos. Este es un documento que se adjunta al ANÁLISIS DE PELIGROS Y PUNTOS CRÍTICOS DE CONTROL: Programa de Capacitación (SGR 130).
(SGR-132). 6th Edition, 2017. NEW! This newly revised Seafood HACCP Training Curriculum is the most recent edition of the basic seafood HACCP training manual. It is the training manual that accompanies basic Seafood HACCP training courses offered through the Association of Food and Drug Officials (AFDO) in accordance with the Seafood HACCP Protocol, and is required for course completion certificates recognized by AFDO. The 6th edition has added forms and directions to better explain and support the development of appropriate hazard analysis and HACCP plans. All the seafood safety concerns and controls are the same, but the new approach is easier to use and understand. The book also includes changes to address requirements introduced by the Food Safety Modernization Act (FSMA).
Although this new edition is available, you can continue to use the 5th edition to help develop and implement seafood HACCP programs. This one‐page addendum explains the few new additions and minor formatting improvements made in the 6th edition. Download 5th Edition Addendum (PDF)
Análisis de Peligros y Puntos Críticos de Control: Programa de Capacitatión (5a Edición, 2011)
Atención lectores: Se han modificado o se han agregado unos cuantos requisitos adicionales a la norma HACCP para mariscos y pescados en respuesta a la promulgación de la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés). Este apéndice de una página explica lo poco que se agrega y las pocas mejoras de formato que se prevén en la próxima 6.ta edición.
(SGR-130) quinta 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.
(SGR-119) First Edition, 2000. Developed by the National Seafood HACCP Alliance for Training and Education. This volume accompanies a course intended to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the Food and Drug Administration (FDA). These mandates require seafood processors to monitor sanitary control procedures used during processing in order to show their compliance with approved sanitary conditions and practices. Likewise, seafood importers must verify that the seafood imported was processed in accordance with the same FDA mandated HACCP requirements that include sanitation procedure monitoring and records. Also available in Spanish.
FDA has updated the Current Good Manufacturing Practice regulations, or GMPs, as part of a broader modernization of food safety regulations. This one-page addendum provides adjustments in corresponding regulations. Download the SGR 119 addendum (PDF)
(SGR-122) (Spanish-language version of SGR-119). 2000. Esta guía es el manual de entrenamiento para el curso dictado con el propósito de asistir a la industria pesquera en el desarrollo e implementación de Procedimientos de Control Sanitarios como requeridos por la Administración de Drogas y Alimentos de Estados Unidos de América (US FDA). Estos mandatos requieren que los procesadores de productos pesqueros monitoreen los procedimientos de control sanitarios utilizados durante el proceso para documentar el cumplimiento con las prácticas y condiciones sanitarias aprobadas. Igualmente, los importadores de productos pesqueros deben verificar que los productos importados fueron procesados bajo los mismos requisitos HACCP de la US FDA que incluyen el monitoreo y registros de los procesos sanitarios.
Education, Sea Grant provides curriculum and essential training that helps seafood processors and importers meet federal food-safety regulations.
