The U.S. Food and Drug Administration (FDA) requires all seafood processors to undertake a hazards analysis to determine if significant seafood safety hazards exist. To aid members of the seafood industry in this requirement, the Seafood Laboratory offers training in Basic Seafood HACCP (Hazard Analysis and Critical Control Point).
Workshops are based on the new FDA Fish and Fishery Products Hazards and Controls Guidance (4th Edition) and the new Seafood HACCP Training Curriculum (5th Edition) released in April 2011. Visit the FDA Web site for more information on the new hazards guide and files to download. Visit the IFAS Extension Bookstore to order printed copies of either guide.
This training helps fisherman, dealers, processors, regulatory personnel and others identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures - or HACCP plans - that help ensure safe seafood.
During a Seafood HACCP Workshop, you will learn about rules and regulations for seafood and also develop a HACCP plan for your business. You will then qualify to receive HACCP Certification provided by the Association of Food and Drug Officials (AFDO).
A standardized curriculum, developed by the National Seafood HACCP Alliance, is used for all Seafood Laboratory HACCP Workshops.