Typical Program Content

A typical program includes lectures, presentations, problem analysis, and visits to vessels and/or processing facilities to evaluate food safety practices. These visits allow the participants to evaluate their local practices and make recommendations for improvement under the guidance of the teaching team. Future trainers can use the training materials free of charge. The following topics typically are included in the program:

  • The U.S. Regulatory System for Seafood Food Safety
  • Introduction to Basic Good Vessel Practices
  • General Risks and Controls for Wild Caught Seafood
  • Conducting a Fishing Vessel Inspection
  • Landing Stations
  • Seafood HACCP Overview
  • Conducting a Hazard Analysis
  • Using the Seafood Hazards and Control Guide
  • Environmental Contaminants and Pesticides in Wild Caught Seafood
  • Conducting a Seafood HACCP Inspection
  • Cleaning and Sanitation Basics
  • Wild Caught Hazard Control Strategies
  • FSMA: Opportunities and Strategies
  • Import Operations at the FDA
  • Prevention vs Detention: Import Alerts and Refusals
  • Local Country’s Strategies for Food Safety
  • Industry Visit to Vessels or Facilities
  • Case Studies for Classroom Activities