Seafood HACCP Protocol


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

  1. Purpose
  2. Organization & Process
  3. Courses
  4. Course Materials (Core Training Manuals & Associated Materials)
  5. Basic, SCP and Train-The-Trainer Course Registration
  6. SHA/AFDO Training Course Approval Committee
  7. Revocation of Course Registration or Trainer Qualifications
  8. Fees
  9. Qualified and Supervisory Trainer
  10. Course Audits
  11. Alliance/AFDO Records
  12. Certificate of Course Completion
  13. Responsibilities
  14. Appendix I: Basic HACCP Training Course Agenda 
  15. Appendix II: Segment II  HACCP Course Agenda
  16. Appendix III: Sanitation Control Procedures Course Agenda
  17. Appendix IV: Domestic Course Registration Form
  18. Appendix V: International Course Registration Form
  19. Appendix VI: Seafood HACCP Alliance (SHA)/AFDO Train-the-Trainer (TTT) Application
  20. Appendix VII: Basic Train-the-Trainer (TTT) Course Outline