The guidance provided by FDA states the following:
4. What additional training requirements apply to seafood processors under 21 CFR part 117?
In addition to the training requirements listed in 21 CFR 123.10, the management of an establishment must also ensure that their employees meet the training requirements listed in subpart A of part 117. The training requirements in subpart A replace the training recommendations previously listed in part 110. The workers who are engaged in manufacturing, processing, packing, or holding seafood (including temporary and seasonal personnel) must have the necessary combination of education, training, and/or experience necessary to manufacture, process, pack, or hold clean and safe food as appropriate to the individual’s assigned duties (“qualified individual”) and must receive training in the principles of food hygiene and food safety (21 CFR 117.4(b)). In addition, supervisory personnel must have the necessary education, training, or experience (or a combination thereof) necessary to supervise the production of clean and safe food (21 CFR 117.4©).
Seafood processors must maintain records of the training of those “qualified individuals” and their supervisors in the principles of food hygiene and food safety, including health and personal hygiene, as appropriate to the food, the facility, and their assigned duties (21 CFR 117.4(d)). The requirements of subpart F of part 117 apply to these training records.
I have seen previous threads on IFSQN state that if you are exempt you do not need to worry about PCQI training. These threads were published prior to this guidance. Can someone advise if a seafood manufacture would need to obtain this training?