Training for Seafood Processors and Importers

Through its participation in the National Seafood HACCP Alliance, Florida Sea Grant provides curriculum and essential training that helps seafood processors and importers meet federal food-safety regulations.

In cooperation with the Association of Food and Drug Officials (AFDO), 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 Hazard Analysis Critical Control Point (HACCP) programs in commercial and regulatory settings. AFDO maintains the formal protocol for all recognized training courses, a list of approved trainers and courses, and applications for courses. The training protocol assures standard training to suit FDA expectations that are recognized and recorded with certifications issued by AFDO.

HACCP Training Courses

  • Basic Seafood HACCP Training Course

The Basic Seafood HACCP training course teaches the principles of HACCP and empowers processors to develop HACCP plans specific for each seafood product they handle or produce. This course can be taken by choosing one of two options 

Option 1: Basic Seafood HACCP: A 16-hour course that is setup to be taken over 2-1/2 to 3-days, taught by a Seafood HACCP Alliance instructor. This version of the Basic HACCP course provides students with in-person, hands on training.

Option 2: Basic Seafood HACCP Segments: A two-part course including an online course that is offered by Cornel University (Segment One) and in-person/virtual, live training (Segment Two) taught by a Seafood HACCP Alliance instructor.

  • Sanitation Control Procedures Course

The Sanitation Control Procedures (SCP) course teaches participants about proper sanitation methods, preventing cross-contamination, proper handling of toxic compounds, protecting food from adulterants and pests, how to handle employee health issues, and proper hand washing techniques. The SCP course is offered on a limited basis.

  • Seafood HACCP Train-the-Trainer Course

The session is organized to prepare additional, ‘qualified’ instructors to provide the standard SHA Basic Seafood HACCP Course, Segment Two HACCP Course, and the related Sanitation Control Procedures (SCP) Course in accordance with their established protocol recognized by the Association of Food and Drug Official (AFDO) and the U.S. Food and Drug Administration (FDA).

  • Aquaculture Course

Coming soon!

Visit AFDO’s website to learn more about each course offering.

Upcoming HACCP Training in Florida

Below, register for HACCP training courses facilitated by Florida Sea Grant’s trainer. Can’t find a course in your area? Visit AFDO’s website for a full schedule of upcoming courses or contact rfarzad@ufl.edu.

Training Materials By Course

Manuals

Hazard Analysis and Critical Control Point Training Curriculum (6th edition, June 2020)

SKU: SGR 137 (Blue Book)

This newly revised Seafood HACCP Training Curriculum is the most recent edition of the basic seafood HACCP training manual. 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).

FDA Fish and Fishery Products Hazards and Controls Guidance (4th edition, March 2020)

SKU: SGR 129 (Gold Book)

The FDA Hazards Guide assists 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.

Worksheets

Training Models

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Presentation Slides

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