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:
Christina DeWitt
Director, Seafood Research & Education Center; Professor, Food Science & Technology, Oregon State University
Claudia Coles
President, Seafood Products Association
Daphne Koufomihalis
Training Logistics Coordinator & Seafood HACCP Alliance Administrator, Association of Food & Drug Officials
Doris Hicks
Seafood Technology Specialist, Delaware Sea Grant (retired)
Jason Bolton, Ph.D.
Associate Dean and Program Leader for Food and Nutrition, University of Maine Cooperative Extension; Innovation Program Area Coordinator, University of Maine Business School
Jillianne Craft
Seafood Officer, Office of Marine Fisheries Mississippi Department of Marine Resources
Joseph Corby
Senior Advisor, Association of Food & Drug Officials
Krystal Reed
Associate Executive Director of Alliances, Meetings, and Administration (AMA), Association of Food & Drug Officials
Lisa Weddig
Chief Food Safety Officer, National Fisheries Institute
Michael Ciaramella
Director, Seafood HACCP Alliance; Seafood Safety and Technology Specialist, New York Sea Grant/Cornell Cooperative Extension
Segment One Update Workgroup Lead
Razieh Farzad
Assistant Professor & Seafood Safety Extension Specialist, Food Science & Human Nutrition Department, University of Florida
Steven W. Bloodgood
Director, Division of Seafood Safety Center for Food Safety & Applied Nutrition, U.S. Food and Drug Administration
Whitney Johnson (née Moore)
National Training Specialist, Workforce and Program Development Office of International Affairs, Trade, and Commerce, NOAA Fisheries | U.S. Department of Commerce
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.
Materials Workgroups
Workgroups focused on updating and maintaining training resources/materials.
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.