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Association of Food and Drug Officials

Course Information

Register a Course

Applications fodomestic courses and international courses must be submitted at least 20 calendar days in advance of the course (Section 5.2) to:

     155 W Market Street, 3rd Floor
     York, PA 17401
     Fax:  717-650-3650

The AFDO Office will forward the applications to the AFDO Seafood Review Committee for review and comment (Section 5.2.2).  Response can be:

  • Registration approved
  • Registration pending modifications needed (itemized)
  • Registration denied


  • Follow the SHA/AFDO Seafood HACCP Protocol, October, 2019 Edition.  Any deviation from the protocol requires written justification as to how your change will be equitable to the Seafood HACCP Protocol before registration completion can be considered.  
  • Must use the most current addition, approved SHA Training Materials to teach course. (Section 4.0) 
  • Must have the minimum contact hours for the total course and per topic.
  • Include a detailed agenda following the criteria in the AFDO/SHA Seafood HACCP Protocol, October, 2019 Edition.  Be mindful to include the bullet items under each major topic. (Appendix I, II and III)  
  • Ensure minimum time is devoted to each topic as stated in the Protocol.  If submitting a Basic Course Registration, also submit the required hours verification spreadsheet.
  • The supervisory instructor must be present for duration of course (Section 5.3.2).  An Assistant Trainer isn't required to have an AFDO HACCP Certificate.  However a brief vitae will be required with the course registration. (Section 9.5)
  • Fees must be consistent with Alliance intention to minimize costs. (Section 8.0) Students must provide proof of completion of the Segment One Internet Course to be eligible to attend a Segment Two Course. (Section 3.3.2)


  • Submit course applications at least 20 calendar days prior to anticipated course start date (Section 13.0).
  • Utilize the AFDO regional affiliates (Section 5.3.3)
  • Student ratio: 2 instructors per 15 students (Section 5.3.8)

Course Documentation

The following documents are provided to the supervisory instructor upon approval of a course.  It is the responsibility of the supervisory instructor that all documentation is completed in full and returned to the AFDO office in a timely manner following the conclusion of the course.  These documents are templates so feel free to download a copy to keep on file.

  • Instructor Worksheet Form (Completed by instructor)
  • Student Information Sheet 
  • An invoice (Domestic Basic, Domestic SCP, Segment Two, International Basic, or International SCP)

Course Conclusion

At the conclusion of your course, please email the Instructor Worksheet Form to Include your course number in the title of the email or reply to the course approval email you received from the AFDO office.  Please note that this document MUST be sent to the AFDO office in electronic format for importation into the main HACCP database.  Do not alter any of the field names and please type the names exactly as the students want them to appear on their Certificate.  The address should be where the Certificates are to be mailed.

The Student Information Sheets and payment should be emailed to or mailed directly to the AFDO office at:

155 W Market Street, 3rd Floor
York PA 17401

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