Seafood Inspection Program

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

• HACCP Training / Español

• USDC Seafood HACCP Workshop for the Seafood Industry Reference Documents

  • FALCPA (Food Allergen Labeling Consumer Protection Act)
  • FDA HACCP for Retail
  • Risk Profile - Excel Worksheet
    

  Websites for additional information:
  Seafood Network Information Center

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

  Food and Drug Administration (FDA)

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

  U.S. Department of Agriculture (USDA)
  

  • Country of Origin Regulations

   

• Retail & Foodservice HACCP Programs   (PDF Format)

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

Sensory

• Sensory Evaluation Training  

• Sensory Evaluation Program   (PDF Format)