In cooperation with the Association of Food and Drug Officials (AFDO), the Seafood HACCP Alliance has developed a uniform and cost-effective training program for importers, processors and distributors of fish and fishery products. The training assists with the implementation of HACCP programs in commercial and regulatory settings. AFDO maintains the formal protocol for all recognized training courses, a list of approved trainers and courses, and applications for courses (see AFDO Seafood HACCP page here). The training protocol assures standard training to suit FDA expectations that are recognized and recorded with certifications issued by AFDO.
Courses have been developed for training in basic HACCP programs and the related Sanitation Control Procedures. Train-the-Trainer courses are also offered. The audience for these programs are the seafood processing and importing industry, regulatory officials and extension agents based in the United States.
Find the next scheduled HACCP courses
1. Basic Seafood HACCP Training Course (Classroom format – 16 contact hours)
The Basic Seafood HACCP course requires 16 contact hours, which requires no less than 2 full days of instruction (posted date on AFDO list of approved courses is the 1st date of the course).
2. Online Basic Seafood HACCP Training Course (Involves two segments)
Segment One Course is an approved version of the Basic Seafood HACCP Training course delivered online (course found here). AFDO training protocol for certified recognition of this course requires completion of the Segment Two portion.
Segment Two Course is a 1-day course (6.5 contact hours) in classroom format featuring review and practice in developing HACCP plans. Participants must have a Completion Notice from the initial Segment One portion to attend a Segment Two course.
3. Sanitation Control Procedures Course (Classroom format – 6.5 contact hours)
The Sanitation Control Procedures Course explains requirements and how to develop and maintain monitoring and records for required sanitation control procedures that accompany HACCP programs.
Seafood HACCP Training Materials
Florida Sea Grant publishes the complete library of required training manuals to accompany HACCP training. The U.S. Food and Drug Administration recommends using the manuals together with its Fish and Fishery Products Hazards and Controls Guidance. The complete library is available for purchase through the University of Florida IFAS Extension Bookstore.
(SGR 129) The 4th Edition of the ‘FDA Fish and Fisheries Products Hazard and control Guide,’ also known as the gold book, is provided in a 3-ring binder format which can be used to add and replace future edits of individual chapters produced by FDA. The current version is updated in June 2021. The updates include revision in chapter 3, chapter 11(Aquaculture Drug), and appendices 1,2, 3, and 5. Additionally, appendix 8 has been removed, and two new appendices (11& 12) and addendums (1 & 2) have been added to the guide. Following the required training protocol maintained by the Seafood HACCP Alliance and the Association of Food and Drugs Officials, this latest version of the gold book is the required training manual. (Blue Book – SGR 137).
(SGR 131) cuarta edición: Agosto 2019. La Guía de peligros de la FDA modificada recientemente, ayudará a que la industria de pescados y mariscos cumpla los reglamentos de la FDA sobre pescados y mariscos nacionales e importados. Entre las actualizaciones clave se encuentra la información de tratamiento posterior a la recolección de bacterias patógenas en mariscos; los ajustes del tiempo y la temperatura para controlar la formación de histamina y los peligros para la seguridad de los alimentos de bacterias patógenas; la coherencia con los cambios en los reglamentos, los niveles de tolerancia y acción de aditivos para los alimentos, la aprobación de medicamentos para acuicultura, toxinas naturales, sustancias químicas y pesticidas; la identificación del peligro de las especies y una lista de las posibles consecuencias para la salud pública de los peligros para la seguridad de pescados y mariscos. Este es un documento que se adjunta al ANÁLISIS DE PELIGROS Y PUNTOS CRÍTICOS DE CONTROL: Programa de Capacitación (SGR 134).
(SGR 137). 6th Edition, June 2020. NEW! This newly revised Seafood HACCP Training Curriculum is the most recent edition of the basic seafood HACCP training manual. It is the training manual that accompanies basic Seafood HACCP training courses offered through the Association of Food and Drug Officials (AFDO) in accordance with the Seafood HACCP Protocol, and is required for course completion certificates recognized by AFDO. The 6th edition has added forms and directions to better explain and support the development of appropriate hazard analysis and HACCP plans. All the seafood safety concerns and controls are the same, but the new approach is easier to use and understand. The book also includes changes to address requirements introduced by the Food Safety Modernization Act (FSMA).
Although this new edition is available, you can continue to use the 5th edition to help develop and implement seafood HACCP programs. This one‐page addendum explains the few new additions and minor formatting improvements made in the 6th edition. Download 5th Edition Addendum (PDF)
(SGR 134) sexta edición, 2020. Esta es la más reciente edición del manual de entrenamiento básico HACCP. La revisión fue ejecutada para asegurar que el manual sea consistente con los requisitos implementados por la regulación HACCP para productos pesqueros de la FDA (21 CFR 123) y por la última edición de la Guía de Peligros y Controles de la FDA. Nota: Los modelos de Planes HACCP están disponibles digitalmente sin costo alguno.
Atención lectores: Aunque la sexta edición esta disponible, usted puede continuar utilizando la quinta edición para desarrollar e implementar los programas de HACCP. Este apéndice explica las modificaciones que se han agregado en la sexta edición.
(SGR 119) First Edition, 2000. Developed by the National Seafood HACCP Alliance for Training and Education. This volume accompanies a course intended to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the Food and Drug Administration (FDA). These mandates require seafood processors to monitor sanitary control procedures used during processing in order to show their compliance with approved sanitary conditions and practices. Likewise, seafood importers must verify that the seafood imported was processed in accordance with the same FDA mandated HACCP requirements that include sanitation procedure monitoring and records. Also available in Spanish.
FDA has updated the Current Good Manufacturing Practice regulations, or GMPs, as part of a broader modernization of food safety regulations. This one-page addendum provides adjustments in corresponding regulations. Download the SGR 119 addendum (PDF)
(SGR 122) (Spanish-language version of SGR 119). 2000. Esta guía es el manual de entrenamiento para el curso dictado con el propósito de asistir a la industria pesquera en el desarrollo e implementación de Procedimientos de Control Sanitarios como requeridos por la Administración de Drogas y Alimentos de Estados Unidos de América (US FDA). Estos mandatos requieren que los procesadores de productos pesqueros monitoreen los procedimientos de control sanitarios utilizados durante el proceso para documentar el cumplimiento con las prácticas y condiciones sanitarias aprobadas. Igualmente, los importadores de productos pesqueros deben verificar que los productos importados fueron procesados bajo los mismos requisitos HACCP de la US FDA que incluyen el monitoreo y registros de los procesos sanitarios.
Recientemente, la FDA ha actualizado las Buenas prácticas de manufactura vigentes o las BPM, como parte de una modernización más amplia de las normas de seguridad de los alimentos. Este
