• Seafood Quality and Safety

    Seafood Quality and Safety

Seafood HACCP

Florida Sea Grant provides national leadership to ensure a safe seafood supply in the United States. Through its participation in the National Seafood HACCP Alliance for Training and AFDO_HACCP_Alliance_LOGO_finalEducation, Sea Grant provides curriculum and essential training that helps seafood processors and importers meet federal food-safety regulations.

This page contains:

  • How to Register for Seafood HACCP Courses
  • Downloadable Versions of the Seafood HACCP Training Manuals
  • Seafood Models and Trainer Slide Sets

HACCP (pronounced HASS-ip), stands for Hazard Analysis and Critical Control Points, and describes a preventative food safety system that is becoming the world standard for food safety. The Seafood HACCP Alliance is a nationwide network of processors, university researchers, and governmental agencies that assists the seafood processing and importing industry with the implementation of HACCP programs. Since 1995, the Alliance has trained almost 90 percent of the nation’s processors in food safety and compliance techniques.

HACCP Training and Education

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).

Orientación de Controles y Peligros de los Productos Pesqueros y Piscícolas [Fish and Fishery Products Hazards and Controls Guidance] 4a Edición, Abril de 2011

(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).

Hazard Analysis and Critical Control Point Training Curriculum

(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).

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

(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.

Sanitation Control Procedures for Processing Fish and Fishery Products

(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.

Curso sobre Procedimientos de Control Sanitario para el Procesamiento de Pescados y Mariscos

(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.


The editorial committee of the Alliance 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.

Selected Blank Word Forms to Assist HACCP Training

The zipped file at this link contains 3 Word documents to assist with HACCP Plan development.

  1. Product Description Form
  2. Hazard Analysis Form
  3. HACCP Plan Form (portrait and landscape formats)

Basic HACCP Training Slides

Basic Seafood HACCP Course entire presentation (zip)

Basic HACCP Training Slides (Spanish)

Basic Seafood HACCP Course (Spanish) Chapters 1 through 7 (zip)  Chapters 8 through 13 (zip)

Segment Two Training Slides

Set of 48 slides for use by trainers giving Segment Two practical session (2.35 MB zip)

If you are using Office 2003, Microsoft provides a Compatibility Pack (free download) that allows you to view and edit documents created in Office 2007.

Seafood HACCP Video Series

The US Food and Drug Administration has developed a Seafood HACCP video series to help the seafood industry and federal and state regulators better understand specific concepts described in FDA’s Fish and Fishery Products Hazards and Controls Guidance. The series consists of 6 videos:

  • Time-Temperature Indicators discusses using TTIs to control growth and toxin production by Clostridium botulinum in refrigerated, reduced-oxygen packaged seafood products. This video also includes discussions about the different types of C. botulinum, and controlling C. botulinum through the use of multiple barriers or freezing.
  • 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 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 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 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 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.

The videos are accessible at this link: http://www.fda.gov/Food/PopularTopics/ucm341987.htm

Workshop: Implications for Future Considerations in Support of the Nation’s Seafood Commerce

The National Seafood HACCP Alliance convened a one-day workshop on Aug. 13, 2014, in Baltimore, Md., to examine how the Alliance and other research and extension groups can support needs of seafood commerce in today’s changing market. We make available the PowerPoint presentations from that workshop. Files are zipped to facilitate downloading.

Faculty and Staff

George Baker

George Baker
Seafood Specialist

Steve Otwell, Professor, PH.D. Food Science and Human Nutrition.

Steve Otwell
Seafood Specialist Emeritus