This protocol is provided to ensure a uniform and cost-effective AFDO/Alliance Hazard Analysis and Critical Control Point (HACCP) training program for the processing and importing of fish and fishery products for commerce in the United States. The current protocol is addressed at least annually by the Seafood HACCP Alliance Steering Committee working in collaboration with the AFDO Board of Directors and selected AFDO Committees. Inquiries can be directed to the AFDO headquarters in York, Pennsylvania.
Table of Contents
Organization & Process
Course Materials (Core Training Manuals & Associated Materials)
Basic, SCP and Train-The-Trainer Course Registration
SHA/AFDO Training Course Approval Committee
Revocation of Course Registration or Trainer Qualifications
Qualified and Supervisory Trainer
Certificate of Course Completion
Appendix I: Basic HACCP Training Course Agenda
Appendix II: Segment II HACCP Course Agenda
Appendix III: Sanitation Control Procedures Course Agenda
Appendix IV: Domestic Course Registration Form
Appendix V: International Course Registration Form
AFDO is a regulatory organization thatconnects food and medical-products safety stakeholders and impacts the regulatory environment by shaping sound, science-based rules, law, regulations, and sharing best practices that protect public health.Or simply put: connect, share, impact, and protect.