Basic Seafood HACCP In-Person Training
October 27- 29, 2026
Presented by Mark Moen
Training in Hazard Analysis and Critical Control Point (HACCP) systems is required for seafood processors under FDA Seafood HACCP regulations (21 CFR Part 123). This 2.5-day in-person training course provides participants with the knowledge and practical experience needed to conduct a seafood hazard analysis and develop HACCP plans consistent with FDA requirements.
This Seafood HACCP Alliance approved training course follows the FDA-recognized standardized curriculum and combines instructor-led education with hands-on exercises to help participants understand and apply HACCP principles in real-world seafood operations.
Enrollment is limited to 10 participants to maximize interaction and individualized instruction.
Beyond learning the Seafood HACCP Alliance curriculum, participants will gain practical insight into how FDA evaluates seafood HACCP programs during inspections and compliance activities. The course combines the standardized curriculum with real-world examples and regulatory perspectives drawn from years of seafood industry experience.
Registration
$795.00
In stock
All seminar registrations are per person.
Cancellation Policy
EAS reserves the right to cancel the seminar if minimum participation has not been met two weeks prior to the start of the seminar. All registrations will be refunded in full.
Cancellations will be refunded minus a $95 processing fee up to two weeks prior to the start date of the seminar. After this date, no refunds will be given.
For More Information or Questions
Contact Jessica Lloyd at (571) 447-5508 or trainings@easconsultinggroup.com
Terms and Conditions
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What You’ll Learn
Participants will learn how to:
- Apply the seven principles of HACCP
- Conduct a seafood hazard analysis
- Identify species-specific and process-specific hazards
- Determine Critical Control Points (CCPs)
- Establish critical limits and monitoring procedures
- Develop corrective action procedures
- Verify and validate HACCP systems
- Complete required HACCP documentation and records
- Utilize FDA’s Fish and Fishery Products Hazards and Controls Guidance effectively
Topics Covered
- Current Good Manufacturing Practices (CGMPs)
- Prerequisite Programs and Sanitation Controls
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Economically Motivated Hazards
- Hazard Analysis
- Critical Control Points
- Verification and Validation
- Recordkeeping Requirements
- Corrective Actions
- Recall Considerations
- FDA Seafood HACCP Guidance and Forms
Who Should Attend
This course is designed for professionals involved in:
- Seafood processing
- Seafood packaging
- Seafood importing
- Seafood storage and warehousing
- Seafood distribution
- Quality Assurance
- Quality Control
- Food Safety Management
- Regulatory Affairs
- HACCP Program Management
Individuals involved in the production, processing, packaging, importing, storage, or distribution of fish and fishery products that fall under FDA Seafood HACCP regulations (21 CFR Part 123) will benefit from this training.
Registration Fee
$795 per participant
Registration includes:
- 2.5 days of instructor-led training
- FDA Fish and Fishery Products Hazards and Controls Guidance (approximately $50 value)
- Seafood HACCP Alliance/AFDO Participant Training Manual (approximately $40 value)
- Hands-on hazard analysis and HACCP plan development exercises
- Small class size limited to 10 participants
Certificate of Course Completion
Participants who successfully complete the training may obtain a certificate of course completion from the Association of Food and Drug Officials (AFDO) and the Seafood HACCP Alliance.
The current certificate processing fee is $60 per participant and is paid separately from course registration.
Certificate Information
Participants who successfully complete the course may obtain a certificate of course completion from the Association of Food and Drug Officials (AFDO) and the Seafood HACCP Alliance. The current certificate processing fee is $60 per participant and is paid separately to AFDO.
Participants should expect to receive their certificates within several weeks after course completion and submission of the required documentation to AFDO.
Why Attend?
Successful completion of this training helps organizations meet the training requirements outlined in 21 CFR Part 123.10 and provides participants with practical knowledge that can be immediately applied within seafood operations.
Upon successful completion, participants may be identified as HACCP-trained individuals, supporting their organization’s seafood HACCP compliance efforts.
Training Location
EAS Consulting Group Headquarters
1700 Diagonal Road, Suite 750
Alexandria, VA 22314
This training will be conducted in person at the EAS Consulting Group conference facility in Alexandria, Virginia. The location is conveniently situated near the King Street Metro Station and provides easy access from Washington, D.C., Reagan National Airport, and the surrounding metropolitan area.
Travel, lodging, and accommodations are not included with registration.
Instructor
Mark Moen
Senior Regulatory Consultant
Mark Moen has spent over 25 years in the Seafood and Food Industry, from his beginning as a Sea Sampler for the International Pacific Halibut Commission during the summer months of college years at Washington State University. He went onto work at all levels in the Seafood Industry, and joined FDA as a CSO, and spent several years doing Seafood HACCP, LACF, AF, Food and worked at the FDA Prior Notice Center. He then went on to work for various Seafood and Food firms as a Quality Director or Quality Assurance Manager and moved onto his own Consulting firm the last few years, working with small to medium size firms assisting them with their Food Safety concerns.
With extensive experience conducting seafood inspections and working with FDA-regulated seafood operations, Mark provides practical guidance that helps attendees understand both regulatory expectations and real-world implementation of seafood HACCP programs.
Frequently Asked Questions
Is this training recognized by FDA?
The course follows the FDA-recognized Seafood HACCP Alliance standardized curriculum and is a Seafood HACCP Alliance approved training course.
Do I need to complete an online course before attending?
No. This Basic Seafood HACCP Training includes all required instructional content and practical exercises delivered during the in-person course.
Will I receive a certificate?
Participants who successfully complete the course may obtain a certificate of course completion from AFDO and the Seafood HACCP Alliance. The certificate fee is paid separately to AFDO.
Is attendance required for all sessions?
Yes. Full attendance and participation are required to successfully complete the training.
Who is required to have Seafood HACCP training?
FDA Seafood HACCP regulations apply to processors of fish and fishery products. Individuals responsible for developing or reassessing HACCP plans must have appropriate HACCP training or equivalent job experience.
What should I bring to class?
Participants should bring a laptop or notebook for note-taking. All required course materials will be provided.