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.
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 email@example.com 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.