[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR123.10]

[Page 280]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 123_FISH AND FISHERY PRODUCTS--Table of Contents
 
                      Subpart A_General Provisions
 
Sec.  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 Sec.  123.6(b);
    (b) Reassessing and modifying the HACCP plan in accordance with the 
corrective action procedures specified in Sec.  123.7(c)(5), the HACCP 
plan in accordance with the verification activities specified in Sec.  
123.8(a)(1), and the hazard analysis in accordance with the verification 
activities specified in Sec.  123.8(c); and
    (c) Performing the record review required by Sec.  123.8(a)(3); The 
trained individual need not be an employee of the processor.