Seafood HACCP


Seafood HACCP Training meets the requirements of 21 CFR 123

At a minimum, the following functions shall be performed by an individual who has successfully completed training in the application of HACCP principles to fish and fishery product processing at least equivalent to that received under standardized curriculum recognized as adequate by the U.S. Food and Drug Administration or who is otherwise qualified through job experience to perform these functions. Job experience will qualify an individual to perform these functions if it has provided knowledge at least equivalent to that provided through the standardized curriculum.

(a) Developing a HACCP plan, which could include adapting a model or generic-type HACCP plan, that is appropriate for a specific processor, in order to meet the requirements of § 123.6(b);

(b) Reassessing and modifying the HACCP plan in accordance with the corrective action procedures specified in § 123.7(c)(5), the HACCP plan in accordance with the verification activities specified in § 123.8(a)(1), and the hazard analysis in accordance with the verification activities specified in § 123.8(c); and

(c) Performing the record review required by § 123.8(a)(3); The trained individual need not be an employee of the processor.

The class is rated as 16 hours of study time but could take well over 30 hours to complete.

You can choose how, when, and where you learn:
Activities include videos, audio, quizzes, and extra study materials. There are dozens of documents for your review.
All you need is an internet connection and or a smartphone, tablet, or computer to complete your Seafood HACCP Training. You can study before or after dinner, during a break at work, play the audio while you are traveling.

Please complete the videos, quizzes, practical exercises, and Final Exam before submitting Student Information Form.

Once you complete all the videos, quizzes, Practical Exercise, Final Exam, and Student Information Form please email them to for review.

David Rosson, Lead Instructor for the International HACCP Alliance, will verify the Student Information Form and Student records and Practice HACCP Plan

After verifying the completion of the required exercises you will be issued a certificate from the International HACCP Alliance via email.

Topics for this course

13 Lessons

Chapter 1 Intro to Seafood HACCP

Intro to Seafood HACCP

Chapter 2 Prerequisite Programs & Sanitation

Chapter 3 Fish & Fishery Product Hazards

Chapter 4 Preliminary Steps in Developing a HACCP Plan

Chapter 5 Hazard Analysis

Chapter 6 Determine CCP’s

Chapter 7 Establish Critical Limits

Chapter 8 CCP Monitoring

Chapter 9 Corrective Actions

Chapter 10 Verification Procedures

Chapter 11 Record-Keeping

Chapter 12 Seafood HACCP Regulation

Chapter 13 Resources

Final Exam

$399.00 provides these trainings: Seafood HACCP, Juice HACCP, Meat & Poultry HACCP, Basic Food HACCP, GMP, SSOP, Food Protection Manager, and Food Handler