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§ 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.
§123.10培訓(xùn)
至少上述工作必須由順利通過水產(chǎn)及水產(chǎn)品加工HACCP應(yīng)用原理培訓(xùn)的人員承擔(dān)，培訓(xùn)內(nèi)容至少與FDA能提供至少與標(biāo)準(zhǔn)課程相等同的知識，就可以認(rèn)為該人員具備承擔(dān)這些職責(zé)的資格。
（a）為各類加工者制定HACCP計(jì)劃，其中包括采用一個固定模式的或典型的HACCP計(jì)劃以符合§123.6（b）的要求。
（b）按照§123.7（c）（5）規(guī)定的糾正措施程序以及123.8（a）（1）規(guī)定的驗(yàn)證活動，對HACCP計(jì)劃進(jìn)行復(fù)
審和修改，并按照123.8（c）所規(guī)定的驗(yàn)證活動，進(jìn)行危害分析；以及
（c）按§123.8（a）（3）的要求復(fù)查記錄。經(jīng)過培訓(xùn)的人員不必是加工者的雇員。
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