Seafood HACCP Protocol
Overview
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
- Purpose
- Organization & Process
- Courses
- 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
- Fees
- Qualified and Supervisory Trainer
- Course Audits
- Alliance/AFDO Records
- Certificate of Course Completion
- Responsibilities
- 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
- Appendix VI: Seafood HACCP Alliance (SHA)/AFDO Train-the-Trainer (TTT) Application
- Appendix VII: Basic Train-the-Trainer (TTT) Course Outline