This course has ended
Held November 9 – November 13, 2026 in Virtual.
About this course
The Basic Seafood HACCP course teaches the principles of HACCP and prepares participants to develop a HACCP plan for each seafood product they handle or produce. It is open to individuals in the seafood industry and the regulatory community. Training is offered in two formats.
Instructor-led (in person or virtual)
This format covers Segment One and Segment Two together in a single course, taught live by a Seafood HACCP Alliance instructor. There is no self-paced portion. The course runs 16 hours over 2 to 4 days, depending on the instructor’s schedule. Virtual offerings run 16.5 hours; the extra 30 minutes covers an introduction to the meeting platform and time for technical troubleshooting. Instructors schedule courses throughout the year at their own discretion.
Self-paced online (Segment One only)
Segment One is available as a self-paced online course that you can take anytime, anywhere. Developed by Cornell University, it consists of 12 modules covering seafood safety hazards, prerequisite programs, the seven principles of HACCP, the FDA Seafood HACCP regulation, and the FDA guidance materials that support HACCP plan development.
After finishing the online Segment One, you must complete a live Segment Two course with a Seafood HACCP Alliance instructor. You receive a Certificate of Completion that meets the FDA training requirements in 21 CFR 123.10 only after completing both segments.
Both formats lead to the same certificate. Choose instructor-led if you want to complete all training at once with a live instructor. Choose self-paced if you need flexibility for Segment One.
Your instructor
Before you register
To register or for more information, please contact: mexico@imecca.org.mx. Recommended payment mode: PayPal transfers or PayPal thru credit card payment in one installment or up to 4 months. Add 5.5% PayPal fee. Payment thru Bank, add 9.1% Bank transfer fee.
