Seafood HACCP training student information
The Association of Food and Drug Officials and the Seafood HACCP Alliance have developed a uniform and cost-effective AFDO/Alliance hazard analysis & critical control point (HACCP) training program for fish and fishery products.
The primary purpose of the AFDO/Alliance HACCP Training Protocol is to assist the implementation of HACCP programs in commercial and regulatory settings. Additional courses have been developed for training in basic HACCP programs and the related Sanitation Control Procedures (SCP); Train-the-Trainer courses are also offered. The primary audience is the seafood processing and importing industry, and regulatory officials based in the United States.
If you have any questions about the following training opportunities, please email us at firstname.lastname@example.org.
Basic Seafood HACCP course
The Basic HACCP course teaches the principles of HACCP and empowers processors to develop HACCP plans specific for each seafood product they handle or produce.
This course can be taken by choosing one of two options —
Basic Seafood HACCP
A 16-hour course that is setup to be taken over 2-1/2 to 3-days, taught by a Seafood HACCP Alliance instructor. This version of the Basic HACCP course provides students with in-person, hands on training.
Basic Seafood HACCP Segments
A two-part course that includes on-demand (Segment One) and in-person/virtual, live training (Segment Two) taught by a Seafood HACCP Alliance instructor.
The proposed aquaculture course will act as an Add-on to the 1-day Segment Two course and will be optional but very beneficial for aquaculture processors and importers. The course will provide more detailed information on specific aquaculture topics that a processor or importer may need to know to control hazards associated with aquaculture fish and fishery products effectively. The participants will learn the fundamental differences between processing aquaculture versus wild-caught fish as well as the intricacies of the control strategies associated with aquaculture production.
Planned Course Time: 6-8 hours
In-person or Virtual
Sanitation Control Procedures (SCP) course
The SCP course teaches participants about proper sanitation methods, preventing cross-contamination, proper handling of toxic compounds, protecting food from adulterants and pests, how to handle employee health issues, and proper hand washing techniques.
In-person or Virtual
NOTE: The SCP course is offered on a limited basis, so if you don’t see it on the current schedule, check back again next week or email email@example.com for up to date information.
Seafood HACCP Train-the-Trainer course
The session is organized to prepare additional, ‘qualified’ instructors to provide the standard SHA Basic Seafood HACCP Course, Segment Two HACCP Course, and the related Sanitation Control Procedures (SCP) Course in accordance with their established protocol recognized by the Association of Food and Drug Official (AFDO) and the U.S. Food and Drug Administration (FDA).