Basic Seafood HACCP Course
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the 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 for each seafood product they handle or produce.
This course can be taken by choosing one of two options —
A 16 hour course to be taken over 2-1/2- to 3-day in-person, 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.
If you cannot locate a course in your area, please check back weekly for an updated schedule.
A TWO part course that includes live and on-demand training taught by a Seafood HACCP Alliance instructor.
Internet Training Course
Self-paced, and online.
The Seafood HACCP Alliance Internet training course was developed to provide an alternative way for individuals from the seafood industry and regulatory community to get training on the application of HACCP principles to seafood products when they need it.
The Internet course was updated in September of 2020 to be consistent with the latest FDA guidance. If interested in accessing the course in Spanish contact Dr. Michael Ciaramella at email@example.com.
Practical Training Session
This training session is available in-person or virtually.
In light of the extended travel restrictions and social distancing restrictions, the Seafood HACCP alliance (SHA) Virtual Committee has decided to temporarily amend its current policy for Seafood HACCP Segment Two Training Courses only. The SHA believes it is imperative that courses be available, provided in a high-quality manner, and that they do not increase public health risks. IMPORTANT: Must have Segment One Completion Notice to attend.