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§ 123.10 Training.
At a minimum, the following functions shall be performed by an inpidual 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 inpidual 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 inpidual need not be an employee of the processor.
§123.10培训
至少上述工作必须由顺利通过水产及水产品加工HACCP应用原理培训的人员承担，培训内容至少与FDA能提供至少与标准课程相等同的知识，就可以认为该人员具备承担这些职责的资格。
（a）为各类加工者制定HACCP计划，其中包括采用一个固定模式的或典型的HACCP计划以符合§123.6（b）的要求。
（b）按照§123.7（c）（5）规定的纠正措施程序以及123.8（a）（1）规定的验证活动，对HACCP计划进行复
审和修改，并按照123.8（c）所规定的验证活动，进行危害分析；以及
（c）按§123.8（a）（3）的要求复查记录。经过培训的人员不必是加工者的雇员。
更多有关美国FDA水产品HACCP法规内容，请点击美国FDA水产品HACCP法规汇总。
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编辑：foodfagui