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ATCP 70 and the Codes of Federal Regulations (CFRs) referenced have requirements for training. See the sections below for specific requirements as well as current options for training.
Please note DATCP may or may not be affiliated with different courses and there may be other courses available. DATCP does not intend to promote one of these courses over another, but rather to provide a resource for where these requirements may be met. In general, courses below are provided by Universities and their Extensions or Food Associations.
Acidified Foods
§ 114.10 Personnel.
All operators of processing and packaging systems shall be under the operating supervisions of a person who has attended a school approved by the Commissioner for giving instruction in food-handling techniques, food-protection principles, personal hygiene and plant sanitation practices, pH controls and critical factors in acidification, and who has been identified by that school as having satisfactorily completed the prescribed course of instruction. The Commissioner will consider students who have satisfactorily completed the required portions of the courses presented under § 108.35 and part 113 of this chapter before March 16, 1979, to be in compliance with the requirement of this section.
Current Courses
Better Process Control School - Consumer Brands Association
Juice HACCP
§ 120.13 Training.
(a) Only an individual who has met the requirements of paragraph (b) of this section shall be responsible for the following functions:
(1) Developing the hazard analysis, including delineating control measures, as required by § 120.7.
(2) Developing a Hazard Analysis and Critical Control Point (HACCP) plan that is appropriate for a specific processor, in order to meet the requirements of § 120.8;
(3) Verifying and modifying the HACCP plan in accordance with the corrective action procedures specified in § 120.10(b)(5) and the validation activities specified in §§ 120.11(b) and (c); and 120.7;
(4) Performing the record review required by § 120.11(a)(1)(iv).
(b) The individual performing the functions listed in paragraph (a) of this section shall have successfully completed training in the application of HACCP principles to juice processing at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration, or shall be otherwise qualified through job experience to perform these functions. Job experience may qualify an individual to perform these functions if such experience has provided knowledge at least equivalent to that provided through the standardized curriculum. The trained individual need not be an employee of the processor.
Current courses
DATCP Home Juice HACCP Training
Outreach & Extension | CALS
Juice HACCP Plan Development — IFPTI
Low Acid Canned Foods
§ 113.10 Personnel.
The operators of processing systems, retorts, aseptic processing and packaging systems and product formulating systems (including systems wherein water activity is used in conjunction with thermal processing) and container closure inspectors shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction appropriate to the preservation technology involved and who has been identified by that school as having satisfactorily completed the prescribed course of instruction. This person shall supervise only in those areas for which a school approved by the Commissioner identifies the person as having satisfactorily completed training.
Current Courses
Better Process Control School - Consumer Brands Association
Cornell University Virtual Better Process Control School - Acidified Foods | CALS
PCQI
§ 117.4 Qualifications of individuals who manufacture, process, pack, or hold food.
(a) Applicability.
(1) The management of an establishment must ensure that all individuals who manufacture, process, pack, or hold food subject to subparts B and F of this part are qualified to perform their assigned duties.
(c) Additional qualifications of supervisory personnel. Responsibility for ensuring compliance by individuals with the requirements of this part must be clearly assigned to supervisory personnel who have the education, training, or experience (or a combination thereof) necessary to supervise the production of clean and safe food
Current Courses
PC Human Food | PCHF PCQI V2.0 | Fspca
Seafood HACCP
§ 123.10 Training.
At a minimum, the following functions shall be performed by an individual who has successfully completed training in the application of HACCP principles to fish and fishery product processing at least equivalent to that received under standardized curriculum recognized as adequate by the U.S. Food and Drug Administration or who is otherwise qualified through job experience to perform these functions. Job experience will qualify an individual to perform these functions if it has provided knowledge at least equivalent to that provided through the standardized curriculum.
(a) Developing a HACCP plan, which could include adapting a model or generic-type HACCP plan, that is appropriate for a specific processor, in order to meet the requirements of § 123.6(b);
(b) Reassessing and modifying the HACCP plan in accordance with the corrective action procedures specified in § 123.7(c)(5), the HACCP plan in accordance with the verification activities specified in § 123.8(a)(1), and the hazard analysis in accordance with the verification activities specified in § 123.8(c); and
(c) Performing the record review required by § 123.8(a)(3); The trained individual need not be an employee of the processor.
Current Courses:
DATCP Home Seafood HACCP Course
Seafood HACCP Training – Registered Courses – Association of Food and Drug Officials