ISO 13485 certification


HACCP Training for Seafood (21CFR123) PD631852
Fee: $359.95

According to the Food Code: "...Training and knowledge are very important in making HACCP successful in any food establishment. HACCP works best when it is integrated into each employee's normal duties rather than added as something extra.

The depth and breadth of training will depend on the particular employee's responsibilities within the establishment. Management or supervisory individuals will need a deeper understanding of the HACCP process because they are responsible for proper plan implementation and routine monitoring of CCPs such as product cooking temperatures and cooling times..."

NOTE: Only the HACCP Plan manager should take a "certified" course and exam on HACCP, which is very costly and time consuming training. All other employees need approved and recognized training OR on-the-job experience. CALISO's cost-effective training meets this training need with many large food companies using it worldwide.  

  • You want to quickly and efficiently be trained or train a large number of employees on food safety on HACCP (Hazard Analysis and Critical Control Point),

  • You want to quickly and efficiently be trained or train your employees on the Code of Federal Regulations for Fish and Fishery products HACCP (21CFR123)

  • You want to quickly and efficiently be trained or train your employees on the FDA/CFSAN FDA 2009 Food Code,

  • You want improve your CV and career opportunities in the Food Industry with qualifications in HACCP, by adding this industry-wide recognized course to the education or training section of your CV,

  • You want to quickly and efficiently be trained or train your employees on the 7 HACCP Principles,

  • You do not want to waste time and money on certified HACCP courses and exams that are only required for HACCP Plan managers,

  • You want to consolidate your on-the-job knowledge and expertise in food safety and be trained on HACCP and the Hazard Analysis and Critical Control Point Planning,

  • You do NOT have time to allocate a full day to take a LIVE class on HACCP,

  • You need to train more of your staff on HACCP, and food safety for Fish and Fishery Products economically without having to immobilize them in a class for a full day or two,

the online HACCP Training is the solution:

  • It can be taken from anyone's workplace or from home through the Internet without any time limit to complete the course.
  • It has "save and exit" features so that you can do it at your own pace (a couple of sections per day...).
  • After registration, there are no time limit on when you can start or complete the course. You have complete flexibility in taking the course around your schedule.
  • The cost ranges from $305.96 for group training to $359.95 for individual training. This is an average 50% cost savings on comparable class courses.
  • The training uses examples and quizzes that give very good exposures on industry related implementation issues.
  • It provides detailed training on the Hazard Analysis and Critical Control Point (HACCP), which is a production control system for the food industry. It is a process used to determine the potential danger points in food production and to define a strict management and monitoring system to ensure safe food products for consumers. HACCP is designed to prevent potential microbiological, chemical, and physical hazards, rather than catch them. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use HACCP programs as an effective approach to food safety and protecting public health.
  • It uses exerpts of the FDA 21CFR123 (FISH AND FISHERY PRODUCTS HACCP) as well as the FDA/CFSAN FDA Food Code and complies with the Codex Alimentarius.
  • It uses a continuous evaluation method with on-going quizzes to facilitate the information retention.
  • If your final average in the ongoing evaluation is equal or greater to 70% you will be issued a training certificate that you can print for 8 hours of training on HACCP.
  • If your final average in the ongoing evaluation is less than 70%, you will have to take a final exam and score above 70% to be issued the training certificate.

Download the course outline

Compare with other courses

The CODEX Alimentarius,is developed and provided for educational purposes by the World Health Organisation (WHO) and the Food and Agriculture Organization of the United Nations ( FAO).

Worldwide Course Recognition of SAE's CALISO online training:

SAE is among the world's leading standards developers that provides consensus standards and lifelong learning programs for the Automotive, Aerospace, and Commercial vehicle sectors. Since 1999, CALISO courses have been the most popular and most widely used training courses in English, with over 30,000 trainees in the US and worldwide. The standards and regulations are provided online under licensing agreements.

Testimonials on the CALISO Online courses:

"I just completed the interactive online training..... I liked the fact that I was able to take the class at my convenience from my desk at work or at home. I was able to allocate a few hours over a 4-day period to complete the class. Also, since each section was followed by a short quiz the entire process didn't feel overwhelming."

Julie C. Hagmann - ISO Coordinator of Baxter Healthcare Corporation-Pleasanton Division

"..Providing cost-effective uniform training for a management and sales staff that is located world-wide is difficult at best.  Arranging travel and schedules to ensure that everyone can get to the training is next to impossible.

After researching a number of online training solutions, I found CALISO's program to offer the best bang for the buck."

Jerry Bunch - Senior Quality Manager of Boundless Manufacturing Services

Upon registration using Visa, American Express, or MasterCard you will receive an invoice, and an E-mail notification with the password and link to login and take the class. PO and DD 1556 purchases are available for corporate and Federal Government account.

Secure AreaTHE TRANSACTION IS SECURE: The credit card registration is done through a secure socket, so there is no risk for your credit card information, which is protected and cannot be intercepted.

If you register multiple users you will receive a password for each one of them.

FAQ for this course:


No, the regulation on requiring the CERTIFIED exam for the HACCP Plan Manager:
"(a) Only an individual who has met the requirements of paragraph (b) of this section, but who need not be an employee of the establishment, shall be permitted to perform the following functions:
(1) Development of the HACCP plan, in accordance with Sec. 417.2(b) of this part, which could include adapting a generic model that is appropriate for the specific product; and
(2) Reassessment and modification of the HACCP plan, in accordance with Sec. 417.3 of this part. "
FOR other employees inculding top management the FDA requires the following:
"(b) The individual performing the functions listed in paragraph (a) of this section shall have successfully completed a course of instruction in the application of the seven HACCP principles to meat or poultry product processing, including a segment on the development of a HACCP plan for a specific product and on record review."

This course meets the FDA requirements.

To take the training:

  1. Go to the pre-signup screen (, select a User ID that you can remember easily, enter your password and invoice #. 
  2. If you are part of a group of users, go to the signup screen (, and enter your personal information that will be used in the training certificate. 
  3. Go to the login screen; enter your User ID and password. 
  4. You will be presented with training slides followed by quizzes, after taking a quiz, click on the score button to proceed. 
  5. You cannot retake quizzes again, but you can go back and look at previous slides by using the "Previous" button. 
  6. You have help buttons for each quiz question, and documentation examples for each training slide. 
  7. Unless otherwise designated, all quiz questions are within the context of HACCP. 
  8. The training is optimized for recent ALL Internet browsers
  9. Contact us for assistance in your HACCP Implementation at E-mail:

    User Links:

    Go directly to training Login screen

    Forgot your User ID or Password or Invoice Number

    Review the Food GMP regulation 21CFR110

    Consult the Codex Alimentarius website

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