Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific to each seafood product they handle or produce.
This course can be taken by choosing one of two options:
Basic Seafood HACCP: Instructor-led training
This training is offered by qualified trainers across the country and is available both in-person and virtually.
The Basic Seafood HACCP training course teaches the principles of HACCP and empowers processors to develop HACCP plans specific to each seafood product they handle or produce. This basic course covers all the materials in the segmented training with a live instructor—there is no self-paced online portion.
This is a 16-hour, combined Segment One and Segment Two course to be taken over 2 to 4 days, taught by a Seafood HACCP Alliance instructor. These courses are scheduled at the instructor’s convenience throughout the year. There is no set schedule for upcoming courses.
For virtual offerings, an additional 30 minutes is added to the course (totaling 16.5 hours) to allow time for an introduction to the technical platform and troubleshooting support.
If you cannot locate a course in your area, please check back weekly for an updated schedule.
You will get your Certificate of Course Completion after finishing these courses: Segment Two, Basic HACCP, and Sanitation Control Procedures.
Option 2 is a two-part course that includes on-demand (Segment One) and virtual, live or in-person (Segment Two) training taught by a Seafood HACCP Alliance instructor.
Segment One:
Self-Paced Online Training
This training is self-paced and delivered entirely online.
The Seafood HACCP Alliance Internet training course was developed as an alternative option for individuals in the seafood industry and regulatory community to receive training on the application of HACCP principles to seafood products—anytime, anywhere.
The course consists of 12 modules covering seafood safety hazards, prerequisite programs, the 7 principles of HACCP, the FDA Seafood HACCP regulation, and the FDA guidance materials available to support the development of a HACCP plan.
The Cornell University Internet course was last updated in September 2020 to align with the most recent FDA guidance.
Participants must complete Segment Two after finishing Segment One to receive a Certificate of Completion that meets the FDA training requirements specified in 21 CFR Part 123.10.
If you’re interested in accessing the course in Spanish, please contact Dr. Michael Ciaramella at mc2544@cornell.edu.
After completing all 36 Segment One knowledge assessments, you’ll receive an automated email within 24 hours with instructions for accessing your “Notice of Segment One Completion” via eCornell’s student portal.
This notice confirms your completion of the Seafood HACCP Alliance online training and serves as your “ticket” to attend the Segment Two one-day live training.
Segment Two:
Instructor-Led Practical Training
This training is offered by qualified trainers across the country and is available both in-person and virtually.
In Segment Two, students will review the 7 principles of HACCP, the FDA seafood HACCP regulation, and the FDA Hazards Guide. They will also work in groups to conduct a Hazard Analysis and develop a HACCP plan for a model seafood business.
IMPORTANT: Participants must have a Notice of Segment One Completion from Cornell University to enroll in Segment Two.
