Seafood HACCP

Description

Learn through a series of hands‐on workshops how to successfully implement a GMP and Preventive
Controls compliant HACCP system in your organization. This course is recognized by the International
HACCP Alliance.

The Seafood HACCP Alliance program and
training materials are designed to meet the
HACCP training requirements established
under Title 21 Code of Federal Regulations
(CFR) Part 123.10 of the U.S. Food and Drug
Administration’s mandatory seafood HACCP
inspection program. The mandates in 21
CFR Part 123.10 require that certain  
activities must be completed by a “HACCP trained
individual.

Objectives

1. Review Good Manufacturing Practices

2. Identify and control hazards

3. Establish Critical Control Point
monitoring requirements

4. Establish corrective actions to be taken
when deviation from critical limit occurs

5. Establish effective record keeping
procedures to document the HACCP
system

6. Establish procedures for verification that
the HACCP system is working correctly

7. Create a working HACCP plan

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