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Seafood HACCP


The Association of Food and Drug Officials and the Seafood HACCP Alliance have developed a uniform and cost-effective AFDO/Alliance hazard analysis & critical control point (HACCP) training program for fish and fishery products.  The primary purpose of the AFDO/Alliance HACCP Training Protocol is to assist the implementation of HACCP programs in commercial and regulatory settings.

Courses have been developed for training in basic HACCP programs and the related Sanitation Control Procedures (SCP); Train-the-Trainer courses are also offered.  The primary audience is the seafood processing and importing industry, and regulatory officials based in the United States.

FDA recommends using the AFDO/Seafood HACCP Alliance training materials together with the their 'Fish and Fishery Products Hazards and Controls Guidance' (http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/ucm2018426.htm) in the development of HACCP systems (FDA 'Guidance, 2011, 4th edition, page 19).
 
 

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