New Jersey Seafood HACCP Safety Training
Food Handler's Cards - ANSI Certified Food Manager
New Jersey Seafood HACCP Safety Training is necessary for workers in the seafood retail, service, and processing industries - such as fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, health professionals, and students interested in seafood careers - who are responsible for handling and keeping seafood products safe for customers.
The Seafood HACCP Safety Training Course was designed to meet the training requirements established under the FDA mandatory Seafood HACCP Regulation (21 CFR Part 123). Likewise, this course was developed to provide an easy method for individuals in the seafood industry and regulatory community to obtain training on Seafood HACCP Principles anywhere and anytime.
New Jersey Seafood Safety Regulations, Rules & Guidance
U.S. Food and Drug Aministration (FDA) - Seafood HACCP Guidance
- FDA - Seafood Hazard Analysis Critical Control Point (HACCP) Regulation (21 CFR Part 123)
- FDA - Good Manufacturing Practices (21 CFR Part 110)
- FDA - Seafood Guidance Documents & Regulatory Information
- FDA - Fish and Fishery Products Hazards and Controls Guidance (Webpage)
- Fish and Fishery Products Hazards and Controls Guidance (PDF)
- Fish and Fishery Products Hazards and Controls Guidance (Spanish-language translation) Orientación de controles y peligros de los productos pesqueros y piscícolas (PDF)
- FDA - National Shellfish Sanitation Program (NSSP) - Guide for the Control of Molluscan Shellfish
- FDA - Interstate Certified Shellfish Shippers List (ICSSL) - Updated Monthly List
- FDA - The Seafood List: The Seafood List is FDA's Guide to Acceptable Market Names for Seafood sold in Interstate Commerce. It is available as a searchable database.
New Jersey Seafood Regulations, Rules & Resources
- New Jersey Department of Health - Food & Drug Safety - Seafood and Shellfish Project (Website)
- New Jersey Department of Health - Seafood and Shellfish Resources
- New Jersey Department of Health - Retail Safe Handling of Shellstock (PDF)
- New Jersey Department of Environmental Protection - Division of Fish & Wildlife (Website)
- New Jersey Department of Environmental Protection - Division of Fish & Wildlife - Commercial Marine Fisheries Regulations (PDF)
- New Jersey Administrative Code - Chapter 13 – New Jersey Shellfish Rule (PDF)
- NOAA Fisheries - Greater Atlantic Region - Federal Recreational Fisheries Regulations for the Greater Atlantic Region (Website): Federal regulations are for Federal waters only (Generally 3-200 miles off shore from Maine to North Carolina) - except for bluefin tuna and shortnose sturgeon which have Federal regulations that apply in both state and Federal waters.
- Atlantic States Marine Fisheries Commission (Website) - An organization of Atlantic coastal states, coordinating the conservation and management of 25 nearshore fish species.
New Jersey Sea Grant Program Info
NOAA’s National Sea Grant College Program (See All State Table) is a network of 33 Sea Grant Programs located in every Coastal and Great Lakes State.
New Jersey Sea Grant Consortium
22 Magruder Road
Fort Hancock, NJ 07732
Phone: (732) 872-1300
Web: http://www.njseagrant.org/
New Jersey Food Safety Courses
- Seafood HACCP
- HACCP - 4hr
- HACCP - 16hr
- Food Handler
- Food Manager
Seafood HACCP Safety
Course Description
The Seafood HACCP online training course was developed to provide an easier method for individuals from the seafood industry and regulatory community to get training on the application of HACCP principles to seafood products.
The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.
Information in this course comes from the Hazardous Analysis and Critical Control Point Principles (HACCP) and Application Guidelines adopted by the USDA and FDA. Code of Federal Regulations 21 CFR Part 123 - Seafood HACCP Regulation - requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in the regulation.
Credit Hours: 1 hr
Cost: $75.00
Course Objectives
After completing this course, the student will be able to:
- Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
- Identify and distinguish between prerequisite programs for a HACCP management system.
- Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
- Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
- Discuss the seven principles of HACCP.
- Identify and describe the two stages involved in conducting a hazard analysis.
- Name and describe examples of possible CCPs.
- Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
- Name five ways to test fish for freshness.
Course Outline
This course will discuss the following topics:
- Lesson 1: What is HACCP?
- Lesson 2: Implementation and Maintenance of the HACCP Plan
- Lesson 3: Seafood HACCP
- Lesson 4: Consumer Steps to Safer Seafood
Completion of Course
Each quiz must be passed with a miminum of 70% to proceed to the next lesson. Upon successful completion of the course, the certificate of completion will be available from the training page.
New Jersey General Food Safety State Requirements
New Jersey requires that a person in charge, an owner or employee of a food establishment (i.e., restaurants, markets, bakeries, bars, food trucks, commissaries, and food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food) demonstrate knowledge of food safety as outlined in the FDA Food Code by successfully passing an approved and accredited ANSI-CFP an 8-hour food safety certification course and examination.
Almost all states require that a person-in-charge (PIC) of a food establishment demonstrate knowledge or be certified of food safety as outlined in the FDA Food Code. Taking an approved Certified Food Protection Manager (CFPM) Training Course and passing an Exam is one way to demonstrate knowledge. Our Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP).
New Jersey Food Safety Regulations:
New Jersey Administrative Code (NJAC) – Title 8: Health – Chapter 24: Sanitation in Retail Food Establishments and Food and Beverage Vending Machines (PDF)
URL: http://www.state.nj.us/health/eoh/documents/chapter24_effective_1207.pdf
New Jersey Food Safety Contact Info
New Jersey Department Health Senior Services
Food and Drug Safety Program
PO Box 369
Trenton, NJ 08625
Phone: (609) 826-4935
Web: http://www.state.nj.us/health/foodanddrugsafety/index.shtml
Major cities served: Newark, Jersey City, Paterson, Elizabeth, Toms River, Trenton, Clifton, Camden.
New Jersey Food Safety Local Requirements