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Harvesters · Retail · Food Service · Processors · Importers/Exporters · Distributors

The USDC Seafood Inspection Division offers training for people involved in every aspect of seafood. We offer training from HACCP to sensory analysis; sanitation to developing product specifications.

Our expert staff has trained over 4,000 people in HACCP in the United States and in 21 countries since 1992. Take advantage of our new joint HACCP/Sensory Training Program.

Our Training is available in 3 languages:
English
Spanish
French

HACCP

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HACCP Training / Espaņol

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USDC Seafood HACCP Workshop for the Seafood Industry Reference Documents
bulletFALCPA (Food Allergen Labeling Consumer Protection Act)
bulletFDA HACCP for Retail
bulletRisk Profile - Excel Worksheet

Websites for additional information:
Seafood Network Information Center

bulletSeafood HACCP Sanitation Materials
bulletSeafood HACCP Plan Materials, Models, Training and FDA Retail Guidance documents

Food and Drug Administration (FDA)

bulletFDA's Foods Site
bulletFDA's HACCP Site
bulletFDA - Bioterrorism Act Legislation and Regulations
bulletFDA's Model Food Code 2005
bulletChapter 3 - Temperature Controls for Cold Hold, Hot Hold, Cooking, Reheating and Cooling
bulletChapter 3 - Parasite control - retail sashimi facilities
bullet FDA/CVM Approved Drugs for Use in Aquaculture

U.S. Department of Agriculture (USDA)

bulletCountry of Origin Regulations

 

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Retail & Foodservice HACCP Programs   (PDF Format)

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Supermarket & Restaurant Training - "Seafood Splash"   (PDF Format)

Sensory

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Sensory Evaluation Training  

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Sensory Evaluation Program   (PDF Format)