SHA Committee Charter
In 2023, the Seafood HACCP Alliance (SHA) Executive Committee met to set priorities and create a work plan. As a result, the steering committee and all workgroups are now restructured to make efforts more impactful while moving the organization forward as a whole.
About the SHA Committees
Three primary committees focus on three areas of work as they pertain to training: Training Materials and Course Development Committee, Train-the-Trainer Committee, and Policy Committee.
SHA Executive Committee Members
The following Executive Committee members have provided the leadership to bring the Seafood HACCP Alliance to where it is today:
Jeremy Ayers
jeremy.ayers@alaska.gov
Steven Bloodgood
steven.bloodgood@fda.hhs.gov
Whitney Johnson (née Moore)
whitney.johnson@noaa.gov
Jason Bolton
jason.bolton@maine.edu
Michael Ciaramella
mc2544@cornell.edu
Christina DeWitt
christina.dewitt@oregonstate.edu
SHA Committee Meetings
The Executive Committee meets in person biannually. There are also quarterly virtual, touch-base meetings to discuss updates to the Seafood HACCP program and progress made toward objectives. Meeting information pertaining to specific committees or workgroups will be available on their web pages.
Volunteer as a SHA Workgroup Member
Have an interest in joining one of the volunteer workgroups in order to continue contributing to training in our industry?
The SHA Workgroups
Workgroups will operate on specific tasks as outlined above. These workgroups are fluid in the sense that once a project or task is completed, the workgroup can be disbanded or refocused on the next priority.
Course Development Workgroups
Workgroups focused on the development and maintenance of new courses and curricula.
Training & Communication Workgroups
Workgroups focused on training policies procedures, quality, and communication.
Materials Workgroups
Workgroups focused on updating and maintaining training resources/materials.
For more information contact us at haccp@afdo.org