Seafood HACCP

Florida Sea Grant provides national leadership to ensure a safe seafood supply in the United States. Through its participation in the National Seafood HACCP Alliance for Training and Education, Sea Grant provides curriculum and essential training that helps seafood processors and importers meet federal food-safety regulations.

This page contains:

• Find the Next Scheduled HACCP Courses
• Downloadable Versions of the Seafood HACCP Training Manuals
• Required Seafood Models and Trainer Slide Sets

HACCP (pronounced HASS-ip), stands for Hazard Analysis and Critical Control Points, and describes a preventative food safety system that is becoming the world standard for food safety. The Seafood HACCP Alliance is a nationwide network of processors, university researchers, and governmental agencies that assists the seafood processing and importing industry with the implementation of HACCP programs. The Seafood HACCP Alliance training program and materials are recognized by the U.S. Food and Drug Administration as a companion training program to support the FDA Fish and Fishery Products Hazards and Control Guidance (Florida Sea Grant publication no. SRG-129).

HACCP Training and Education

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.

 

FDA Fish and Fishery Products Hazards and Controls Guidance – 4th Edition in 3-ring binder format

(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).

Orientación de Controles y Peligros de los Productos Pesqueros y Piscícolas [Fish and Fishery Products Hazards and Controls Guidance] 4^a Edición, Agosto 2019

(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).

Hazard Analysis and Critical Control Point Training Curriculum

(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)

Análisis de Peligros y Puntos Críticos de Control: Programa de Capacitatión (6.^th Edición, 2020)

(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.

Sanitation Control Procedures for Processing Fish and Fishery Products

(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)

Curso sobre Procedimientos de Control Sanitario para el Procesamiento de Pescados y Mariscos

(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

Required Training Models

The editorial committee of the Alliance has developed a number of extra Model HACCP Plans that can be used during the third day of the basic HACCP course or the Segment Two HACCP one-day course. These models are intended to help participants understand the basic principles of HACCP by going through the process of developing their own Hazard Analysis and HACCP plan using the FDA Fish and Fishery Products Hazards and Controls Guide.

• An Introduction to Using the Models (pdf) (revised September 2020)
• Tips for Trainers Conducting Practical Exercises Using HACCP Models (pdf) (revised September 2020)
• Shrimp (Wild) Cooked, Frozen (pdf) (revised September 2020)
• Shrimp (Farm-Raised) Raw, Frozen (pdf) (revised September 2020)
• Fish Sticks Breaded and Frozen (pdf) (revised September 2020)
• Hot Smoked Salmon Reduced Oxygen Packed (pdf) (revised September 2020)
• Shucked Oysters (pdf) (revised September 2020)
• Oyster Shellstock (pdf) (revised September 2017)
• Fresh Tuna Loins (pdf) (revised September 2020)
• Wild Salmon Sushi Rolls (pdf) (revised September 2020)
• Wholesale/Distribution/Warehouse Facilities (Long Version) (pdf) (revised September 2020)
• Wholesale/Distribution/Warehouse (Short version) (pdf) (revised September 2020)
• Wholesale/Distribution of Histamine Fish (pdf) (revised September 2020)
• Tilapia (Farm-raised), Fresh and Frozen (pdf) (September 2020)
• Trout (Farm-raised) Raw and Frozen (pdf) (September 2020)
• Conducting Practical Exercises (pdf) (September 2020)

Do you have suggestions for changes to these models? The National Seafood HACCP Alliance for Training and Education receives feedback at this link: Seafood HACCP Alliance – Models Feedback

Modelos en español

• Una introducción al uso de los modelos
• Consejos para capacitadores que realizan ejercicios prácticos con modelos HACCP
• Camarón (en estado silvestre), cocido, congelado
• Camarón (de criadero), crudo congelado
• Barritas de pescado, empanizadas y congeladas
• Salmón ahumado en caliente, envasado con oxígeno reducido
• Ostras desbulladas
• Ostras en su concha
• Lomos de atún fresco
• Rollos de sushi de salmón silvestre
• Venta al por mayor, de distribución y de bodega
• Venta al por mayor y distribución de pescado con histamina
• Tilapia (de criadero), fresca y congelado

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Selected Blank Word Forms to Assist HACCP Training

The zipped file at this link contains 3 Word documents to assist with HACCP Plan development.

1. Product Description Form
2. Hazard Analysis Form
3. HACCP Plan Form (portrait and landscape formats)

Seafood HACCP Training Slides (required)

Basic Seafood HACCP Training (English, revised June 2020)

• Seafood HACCP Alliance Basic Training Slides (PDF)

Programa de capacitatión básico de HACCP (Español) (marzo 2019)

• capítulos 1-7 pantalla ancha (31 MB zip) capítulos 8-13 pantalla ancha (23 MB zip)
• capítulos 1-7 (31 MB zip) capítulos 8-13 (23 MB zip)

Segment Two Training Slides (English, revised June 2020)

• Segment Two Slide Set (PDF)
• Segment Two Slide Set (PPT)

Segment Two Training Slides (Spanish, revised June 2020)

• Segment Two Slides in Spanish (PDF)
• Segment Two Slides in Spanish (PPT)

Sanitation Control Procedures for Processing Fish and Fishery Products

• Sanitation Control Procedures Slide Set (8.42 MB zip) (revised Nov 2018)
• Sanitation Control Procedures Slide Set in Spanish (8.7 MB zip) (revised Nov 2018)

Seafood HACCP Video Series

The US Food and Drug Administration has developed a Seafood HACCP video series to help the seafood industry and federal and state regulators better understand specific concepts described in FDA’s Fish and Fishery Products Hazards and Controls Guidance. The series consists of 6 videos:

• Time-Temperature Indicators discusses using TTIs to control growth and toxin production by Clostridium botulinum in refrigerated, reduced-oxygen packaged seafood products. This video also includes discussions about the different types of C. botulinum, and controlling C. botulinum through the use of multiple barriers or freezing.
• Time and Temperature Controls during Unrefrigerated Processing discusses how to control pathogen growth during unrefrigerated processing of raw ready-to-eat and cooked ready-to-eat seafood products. This video also includes discussions on evaluating time and temperature exposures during unrefrigerated processing and developing time-temperature profiles.
• Secondary Processor Receiving and Storage Controls discusses receiving and storage controls for Secondary Processors to control scombrotoxin formation and pathogen growth in seafood products. This video also includes discussions on continuous temperature monitoring, and accuracy checks and calibration of temperature recording equipment.
• Heat Process Validation discusses the general factors to consider when validating heat processes for seafood products. This video includes discussions on identifying the target pathogen, pathogen reduction, verifying pathogen reduction, and identifying the controls and critical limits to include in the HACCP plan to ensure a consistently safe product.
• Primary Processor Scombrotoxin Controls – Overview and Testing at Receiving discusses the general strategies recommended by FDA for preventing scombrotoxin formation at the receiving critical control point. This video discusses how scombrotoxin is formed, the types of fish susceptible to scombrotoxin formation, monitoring internal temperatures, conducting sensory examinations, and histamine testing considerations.
• Primary Processor Scombrotoxin Controls – Harvest Vessel Records discusses the Harvest Vessel Record control strategy recommended by FDA for preventing scombrotoxin formation at the receiving critical control point. This video discusses onboard chilling parameters for different harvest conditions, factors to consider when landing both live and dead fish, and the types of recorded observations, that when included on harvest vessel records, demonstrate that the fish were harvested, handled, and stored aboard the vessel in a manner that prevents scombrotoxin formation.

The videos are accessible at this link: http://www.fda.gov/Food/PopularTopics/ucm341987.htm

Additionally, FDA has remade a video produced which describes how histamine-susceptible species should be handled onboard a fishing vessel.

Faculty and Staff

Razieh Farzad
Extension Specialist
Seafood Safety
rfarzad@ufl.edu