Seafood HACCP Certification

The Seafood HACCP Certification course provides a complete, regulator-aligned introduction to Hazard Analysis Critical Control Point (HACCP) systems for seafood processors, importers, and quality personnel. Learners will work through the seven HACCP principles, hazard identification, critical control point determination, and verification procedures specific to seafood products.

This course is designed to meet the training expectations referenced in seafood HACCP regulatory frameworks and is suitable for QA managers, plant supervisors, and food inspectors who need a recognized HACCP credential.

Learning Outcomes

• Explain the seven principles of HACCP as applied to seafood processing
• Conduct a hazard analysis for a seafood product line
• Identify and justify Critical Control Points (CCPs)
• Establish critical limits, monitoring procedures, and corrective actions
• Develop verification and record-keeping procedures for a HACCP plan

Target Audience

• Seafood processing plant QA/QC staff
• Plant managers and supervisors
• Food safety inspectors and auditors
• Import/export compliance personnel

Course Requirements

• Basic understanding of food processing operations
• Access to a computer with internet connection
• No prior HACCP training required