Seafood HACCP trainer information
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SHA and AFDO have worked together to create this page for trainers to explore course registration, trainer certification, and other trainer-related information. Please email haccp@afdo.org with any additional questions or concerns.
Basic HACCP / SCP / Segment Two
Domestic and International Course Registration
Please submit your course applications no later than 20 calendar days prior to your course start date. If your course is not approved before your course start date, course certificates will not be issued to the participants.
What you should do now
SHA Seafood HACCP Basic Virtual Training Course Protocol
SHA Seafood HACCP Segment Two Virtual Training Course Protocol
SHA Seafood HACCP SCP Virtual Training Course Protocol
SHA Seafood HACCP and SCP Training Course Protocol
Training manuals
Training Materials are available in both English and Spanish. From the University of Florida, IFAS Extension Bookstore.
The HACCP Training Curriculum, 6th edition
Sanitation Control Procedures for Processing Fish and Fishery Products
Trainer resources
HACCP and SCP training protocol
A uniform and cost-effective HACCP training program for processing and importing fish and fishery products in the U.S.
HACCP instructor presentation
SHA has developed an extensive presentation broken down by chapter that can be downloaded and utilized by course instructors.
Model HACCP plans
An aid for course participants to understand basic principles of HACCP by going through the process of developing their own Hazard Analysis and HACCP plan.
Feedback on model plans
Do you have suggestions for changes to these models? The National Seafood HACCP Alliance for Training and Education would love your feedback.
Seafood HACCP video series
A series designed to help the seafood industry and federal and state regulators better understand specific hazard and control concepts.
Course conclusion
At the conclusion of your course, please email the Instructor Worksheet Form to haccp@afdo.org. Include your course number in the title of the email or reply to the course approval email you received from the AFDO office. Please note that this document MUST be sent to the AFDO office in electronic format for importation into the main HACCP database. Do not alter any of the field names and please type the names exactly as the students want them to appear on the Certificate. The email address should be where the Certificates are to be emailed. If the student does not have an email address, please indicate this. The Certificate will be mailed to the address provided by the student.
The Student Information Sheets and payment should be emailed to haccp@afdo.org or mailed directly to the AFDO office at:
155 W Market Street, 3rd Floor
York PA 17401
Course documentation
The following documents are provided to the supervisory instructor upon approval of a course. It is the responsibility of the supervisory instructor that all documentation is completed in full and emailed to haccp@afdo.org in a timely manner following the conclusion of the course. These documents are templates so feel free to download a copy to keep on file.
Student Information Sheet
Virtual Evaluation Form
Become a qualified trainer
Seafood HACCP Train-the-Trainer Course
Open Call for Seafood HACCP & SCP Trainers! This is a course on training techniques, materials, and requirements for participants to be recognized as “qualified” SHA instructors.
Trainer FAQ’s
Below you will find the most common inquiries for instructors. For questions, please email haccp@afdo.org.
Currently, training materials are only available in English and Spanish. Materials can be purchased or downloaded from the University of Florida’s Sea Grant website: https://www.flseagrant.org/seafood-safety/seafood-haccp-training-and-education/
To register a course, please visit: https://www.afdo.org/training/sha/seafood-haccp-instructor/registration/
The following information needs to be submitted for each course type:
IN-PERSON BASIC HACCP (16 CONTACT HOURS)
To register, you need to submit:
- Registration Form
- Agenda
- Sample agenda is found on Protocol pages 22-24. We would recommend closely following the sample agenda provided in the Protocol to ensure that your application is approved. Be sure to include morning/afternoon breaks and lunch.
- Download the In-Person Basic HACCP Protocol here
- SHA Hours Verification form (16 Contact Hours)
If you exceed 15 students, you will need an assistant trainer. The assistant trainer will either need to be SHA qualified with an AFDO Seafood HACCP certificate, or you will need to provide a CV for them, demonstrating their Seafood HACCP experience/background.
VIRTUAL BASIC HACCP (16.5 CONTACT HOURS)
To register, you need to submit:
- Registration Form
- Agenda
- Sample agenda is found on Protocol pages 5-9. We would recommend closely following the sample agenda provided in the Protocol to ensure that your application is approved. Be sure to include morning/afternoon breaks and lunch.
- You can download the Virtual Basic HACCP Protocol here
- Evaluation Form
- Virtual courses require course evaluations to be submitted.
- The course evaluation must include the 5 questions listed on page 3 of the Virtual Basic HACCP Protocol.
- SHA Hours Verification form (16.5 Contact Hours)
- This form ensures that time per topic is being met as prescribed in the Protocol.
Minimum of 1 qualified Trainer for every 8 participants and 1 technical administrator. Note: for classes over 8, the second qualified trainer can serve as technical administrator (list as both below, if applicable). The assistant trainer will either need to be SHA qualified with an AFDO Seafood HACCP certificate, or you will need to provide a CV for them, demonstrating their Seafood HACCP experience/background.
IN-PERSON SEGMENT TWO (6.5 CONTACT HOURS)
To register, you need to submit:
- Registration Form
- Agenda
- Sample agenda is found on Protocol page 25. We would recommend closely following the sample agenda provided in the Protocol to ensure that your application is approved. Be sure to include morning/afternoon breaks and lunch.
- You can download the In-Person Segment Two Protocol here.
If you exceed 15 students, you will need an assistant trainer. The assistant trainer will either need to be SHA qualified with an AFDO Seafood HACCP certificate, or you will need to provide a CV for them, demonstrating their Seafood HACCP experience/background.
Segment One Course Completion Notice emails from Cornell for each participant. We do not collect these during course submission, but please make sure all of the students have a CCN email from seafoodhaccp@cornell.edu for completing Segment One that is dated prior to your course start date.
As of April 1, 2023, the Segment Two training must be completed within 9 months of completing the Segment One online course. Anyone enrolled in the Segment One course after 4/1/2023 must complete their Segment Two training within 9 months of completing the online course. Please ensure that your students have valid CCN emails prior to taking your course. If we don’t have a CCN email from a participant or if the CCN email is dated after your training took place, we cannot issue a certificate.
VIRTUAL SEGMENT TWO (6.5 CONTACT HOURS)
To register, you need to submit:
- Registration Form
- Agenda
- Sample agenda is found on Segment Two Virtual Course Protocol pages 5-6. We would recommend closely following the sample agenda provided in the Segment Two Virtual Course Protocol to ensure that your application is approved. Be sure to include morning/afternoon breaks and lunch.
- You can download the Virtual Segment Two Protocol here
- Evaluation Form
- Virtual courses require course evaluations to be submitted.
- The course evaluation must include the 5 questions listed on page 3 of the Segment Two Virtual Course Protocol.
If you exceed 10 students, you will need an assistant trainer (20 participants max for virtual setting). The assistant trainer will either need to be SHA qualified with an AFDO Seafood HACCP certificate, or you will need to provide a CV for them, demonstrating their Seafood HACCP experience/background.
Segment One Course Completion Notice emails from Cornell for each participant. We do not collect these during course submission, but please make sure all students have a CCN email from seafoodhaccp@cornell.edu for completing Segment One that is dated prior to your course start date.
As of April 1, 2023, the Segment Two training must be completed within 9 months of completing the Segment One online course. Anyone enrolled in the Segment One course after 4/1/2023 must complete their Segment Two training within 9 months of completing the online course. Please ensure that your students have valid CCN emails prior to taking your course. If we don’t have a CCN email from a participant or if the CCN email is dated after your training took place, we cannot issue a certificate.
IN-PERSON SANITATION CONTROL PROCEDURES (SCP) (6.5 CONTACT HOURS)
To register, you need to submit:
- Registration Form
- Agenda
- Sample agenda is found on Protocol page 26. We would recommend closely following the sample agenda provided in the Protocol to ensure that your application is approved. Be sure to include morning/afternoon breaks and lunch.
- You can download the In-Person Sanitation Control Procedures (SCP) Protocol here.
If you exceed 15 students, you will need an assistant trainer. The assistant trainer will either need to be SHA qualified with an AFDO Seafood HACCP certificate, or you will need to provide a CV for them, demonstrating their Seafood HACCP experience/background.
VIRTUAL SANITATION CONTROL PROCEDURES (SCP) (6.5 CONTACT HOURS)
To register, you need to submit:
- Registration Form
- Agenda
- A sample agenda is found on Protocol pages 4-5. We would recommend closely following the sample agenda provided in the Protocol to ensure that your application is approved. Be sure to include morning/afternoon breaks and lunch.
- You can download the Virtual Sanitation Control Procedures (SCP) Protocol here
If you exceed 10 students, you will need an assistant trainer (20 participants max for virtual setting). The assistant trainer will either need to be SHA qualified with an AFDO Seafood HACCP certificate, or you will need to provide a CV for them, demonstrating their Seafood HACCP experience/background.
At course completion, please email haccp@afdo.org with the following items:
- Instructor Worksheet (Excel) DO NOT MAKE ANY CHANGES TO THIS SPREADSHEET!
- Student Information Sheets
- Certificate Order Form. There are only 2 types:
- Basic HACCP – $50/Student
- SCP – $40/Student
- Course Completion Notice emails from Cornell University
- Segment Two ONLY, must be dated before the course start date.
- As of April 1, Segment Two training must be completed within 9 months of completing the Segment One online course.
- Course Evaluations (Virtual Segment Two & Virtual Basic HACCP courses ONLY)
The course closeout paperwork can also be downloaded from the website: https://www.afdo.org/training/sha/seafood-haccp-instructor/#:~:text=View%20the%20videos-,Course%20conclusion,-At%20the%20conclusion