North Dakota Seafood HACCP Safety Training
Food Handler's Cards - ANSI Certified Food Manager

North Dakota 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.

North Dakota Seafood Safety Regulations, Rules & Guidance

U.S. Food and Drug Aministration (FDA) - Seafood HACCP Guidance

North Dakota 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.

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North Dakota 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.

North Dakota General Food Safety State Requirements

North Dakota 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). 

North Dakota Food Safety Regulations:

North Dakota Administrative Code – Title 33: Department of Health – Chapter 33-33-04: Food Code (PDF)
URL: http://www.ndhealth.gov/FoodLodging/PDF/Food_Code_2012_Final.pdf

North Dakota Administrative Code – Title 33: Department of Health – Chapter 33-33-03: Food Vending Rules (PDF)
URL: http://www.legis.nd.gov/information/acdata/pdf/33-33-03.pdf?20160321223902

North Dakota Mobile Food/Temporary Food Requirements (PDF)
URL: http://www.ndhealth.gov/FoodLodging/PDF/Temporary_Food_Regs.pdf

North Dakota Food Safety Contact Info

North Carolina Department of Health and Human Services
Division of Public Health
5605 Six Forks Rd.
Raleigh, NC 27609
Phone: (919) 707-5854
Web: http://ehs.ncpublichealth.com/faf/food/index.htm

Major cities served: Fargo, Bismarck, Grand Forks, Minot, West Fargo, Mandan, Dickinson.

North Dakota Food Safety Local Requirements

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