SHA/AFDO Seafood HACCP

Training Program Registration

SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE.

Need to register more than 1 course at time? Click here.

Applications must be submitted 20 business days prior to the course start date. Approval MUST be obtained prior to the start date of the course for Course Completion Certificates to be issued.

Applicant Info

Name(Required)

First Middle Last

Title

Address(Required)

Street Address City State / Province / Region ZIP / Postal Code Country

Phone(Required)

Email(Required)

Please enter the applicant’s email address.

Other Email

If you are submitting this application on behalf of the supervisory trainer and would like to receive a copy of the application, please provide your email address here.

Course Info

Choose course(Required)

Virtual Basic HACCP Course (16.5 contact hours)

Virtual Segment II (6.5 contact hours)

Virtual Sanitation Control Procedures (SCP) (6.5 contact hours)

In-Person Basic HACCP (16 contact hours)

In-Person Sanitation Control Procedures (SCP) (6.5 contact hours)

In-Person Segment II (6.5 contact hours)

Please read the SHA Seafood HACCP Basic Virtual Training Course Protocol prior to submitting your Seafood HACCP Training Course Registration Form. If necessary, AFDO will forward course registrations to the SHA Application Review Committee for review and comment.

Please read the SHA Virtual SCP Training Protocol prior to submitting your Seafood HACCP Training Course Registration Form. If necessary, AFDO will forward course registrations to the SHA Application Review Committee for review and comment.

Please read the SHA Virtual Segment Two Training Protocol prior to submitting your Seafood HACCP Training Course Registration Form. If necessary, AFDO will forward course registrations to the SHA Application Review Committee for review and comment.

Please read the SHA HACCP and SCP Training Protocol prior to submitting your Seafood HACCP Training Course Registration Form. If necessary, AFDO will forward course registrations to the SHA Application Review Committee for review and comment.

I acknowledge that I have completely read and fully understand the policies and guidelines outlined in the Protocol(Required)

Yes

I will ensure that all participants have a CCN Email from Cornell University dated within 9 months of my scheduled Segment Two course date(Required)

Yes

NOTE: Starting April 1, 2023 the Seafood HACCP Alliance protocol will require completion of a Segment Two training within 9 months of completing the Segment One course. Those enrolled after April 1, 2023 must meet this training requirement. For those enrolled prior to April 1, 2023, the previously recommended 6 months and no more than 2 years policy will be honored.

FAILURE TO ACKNOWLEDGE THAT YOU HAVE READ AND UNDERSTAND THE POLICIES OUTLINED WITHIN THE PROTOCOL WILL PREVENT YOU FROM BEING ABLE TO REGISTER A COURSE USING THIS FORM!

Course Date(Required)

Course Time Zone(Required)

Alaska Time (AKT)

Central Time (CT)

Eastern Time (ET)

Hawaii-Aleutian Time (HT)

Mountain Time (MT)

Pacific Time (PT)

Other

Please specify the course time zone (if not listed above):(Required)

Virtual Learning Platform:(Required)

Course Location(Required)

City State / Province / Region Country

Expected Number of participants (maximum of 20):(Required)

Expected Number of participants (maximum of 30):(Required)

Expected Number of participants:(Required)

Explain why you will need to exceed the maximum allowed participants?(Required)

Which language will this course be taught in:(Required)

Please specify

This course is (choose one):(Required)

Open to the Public (course will be listed on website)

Closed to the Public

Course registration link (OPTIONAL)

Trainers and Qualifying Credentials

Attach brief vitae for all Assistant Trainers without an AFDO “current” certificate number. 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).

Attach brief vitae for all Assistant Trainers without an AFDO “current” certificate number. Minimum of 1 qualified Trainer for every 10 participants and 1 technical administrator. Note: for classes over 10, the second qualified trainer can serve as technical administrator (list as both below, if applicable).

Attach brief vitae for all Assistant Trainers without an AFDO “current” certificate number. Required 1 trainer per 5 participants.

Attach brief vitae for all Assistant Trainers without an AFDO “current” certificate number. Required 1 trainer per 15 participants.

Attach brief vitae for all Assistant Trainers without an AFDO “current” certificate number. Required 1 trainer for per 5 participants.

Supervisory Trainer(Required)

Name

Certificate # (completed by AFDO)

(Only 1 Supervisory Trainer is allowed)

*Supervisory Trainer* must be AFDO “qualified” according to the SHA/AFDO Seafood HACCP and SCP Training Protocol and be present for the duration of the course.

Technical Administrator(Required)

Name

Certificate # (completed by AFDO)

(A maximum of 5 Technical Administrators are allowed)

Will you have any assistant trainers?(Required)

Yes (Qualified)

Yes (Unqualified)

Assistant Trainer (OPTIONAL)

Name

Certificate # (completed by AFDO)

(A maximum of 20 Assistant Trainers are allowed)

How many CV or qualification documents would you like to upload?

None

1 file

2 files

3 files

Upload CV or other Qualification #1(Required)

Max. file size: 50 MB.

Upload CV or other Qualification #2(Required)

Max. file size: 50 MB.

Upload CV or other Qualification #3(Required)

Max. file size: 50 MB.

This field is hidden when viewing the form

I certify that I have taught at least 2 in-person Basic HACCP courses:(Required)

Yes

The virtual training option is only available for instructors who have taught at least 2 in-person Basic HACCP courses (Section 3.8.1).

This field is hidden when viewing the form

Please provide the following course specific details to verify your eligibility status:(Required)

Course Number

Training Date

Location

AFDO Liaison (Optional — See Section 8.6 of the HACCP and SCP Training Protocol)

I will be using the appropriate AFDO Affiliate to help facilitate my course:(Required)

Yes

(i.e., registration, purchase manuals, and course certificates)

Choose which affiliate:

Course Agenda

Attach a copy of the course agenda you will be using for this course. Course agenda must meet the requirements as outlined in the Protocol, Appendix I, II and III. Assure all topics are covered, and minimum contact times are met. Be advised the protocol and training manuals provide example agendas that may include a range of times. You will need to PROVIDE ACTUAL PROPOSED TIMES AND SHOW THAT THE COUSE IS A MINIMUM OF 16 CONTACT HOURS (HACCP) or 6.5 CONTACT HOURS (SCP AND SEGMENT II). NOTE: If you plan to teach the course agenda in less than the specified minimum contact hours you will need to justify your decision in writing before approval can be considered.

Attach a copy of the Agenda you will be using for this course. Course agenda must meet the requirements as outlined in the Protocol for SHA Virtual Basic HACCP Trainings. Assure all topics are covered, and minimum contact times are met by completing and submitting an SHA Hours Verification form. You will need to PROVIDE ACTUAL PROPOSED TIMES AND SHOW THAT THE COURSE IS A MINIMUM 16.5 CONTACT HOURS NOTE: If you plan to teach the course agenda in less than the specified minimum contact hours, you will need to justify your decision in writing before approval can be considered.

Attach a copy of the course agenda you will be using for this course. Course agenda must meet the requirements as outlined in the Protocol for SHA Virtual SCP Trainings. Assure all topics are covered, and minimum contact times are met. You will need to PROVIDE ACTUAL PROPOSED TIMES AND SHOW THAT THE COURSE IS A MINIMUM of 6.5 CONTACT HOURS. NOTE: If you plan to teach the course agenda in less than the specified minimum contact hours you will need to justify your decision in writing before approval can be considered.

Attach a copy of the course agenda you will be using for this course. Course agenda must meet the requirements as outlined in the Protocol for SHA Virtual Segment Two Trainings. Assure all topics are covered, and minimum contact times are met. You will need to PROVIDE ACTUAL PROPOSED TIMES AND SHOW THAT THE COURSE IS A MINIMUM 6.5 CONTACT HOURS. NOTE: If you plan to teach the course agenda in less than the specified minimum contact hours you will need to justify your decision in writing before approval can be considered.

↪ Click here to DOWNLOAD the Virtual Basic HACCP Sample Agenda

↪ Click here to DOWNLOAD the Virtual SCP Sample Agenda

↪ Click here to DOWNLOAD the Virtual Segment Two HACCP Sample Agenda

↪ Click here to DOWNLOAD the Segment Two HACCP Sample Agenda

↪ Click here to DOWNLOAD the SCP Sample Agenda

↪ Click here to DOWNLOAD the Basic HACCP Sample Agenda

How many 'Virtual' Course Agenda files would you like to attach?(Required)

1 file

2 files

3 files

Attach Virtual Course Agenda (File #1)(Required)

Max. file size: 50 MB.

Attach Virtual Course Agenda (File #2)(Required)

Max. file size: 50 MB.

Attach Virtual Course Agenda (File #3)(Required)

Max. file size: 50 MB.

How many 'In-Person' Course Agenda files would you like to attach?(Required)

None

1 file

2 files

3 files

Attach In-Person Course Agenda (File #1)(Required)

Max. file size: 50 MB.

Attach In-Person Course Agenda (File #2)(Required)

Max. file size: 50 MB.

Attach In-Person Course Agenda (File #3)(Required)

Max. file size: 50 MB.

I certify that the Course Agenda meets the topic requirements and satisfies the required Contact Hours(Required)

Yes

Are you planning LESS than the required contact hours?(Required)

Yes

Provide justification for why you are planning less than required contact hours:(Required)

↪ Click here to DOWNLOAD the SHA Hours Verification Excel Sheet (for Virtual 16.5 Hours)

↪ Click here to DOWNLOAD the SHA Hours Verification Excel Sheet

How many 'SHA Hours Verification Sheet' files would you like to attach?(Required)

Attach SHA Hours Verification Sheet (#1)(Required)

Max. file size: 50 MB.

(To ensure time per topic is being met)

Attach SHA Hours Verification Sheet (#2)(Required)

Max. file size: 50 MB.

Attach SHA Hours Verification Sheet (#3)(Required)

Max. file size: 50 MB.

Training Models

Which approved Training Model(s) do you plan to use during your course?(Required)

(Select all that apply)

Please visit the University of Florida’s Sea Grant Webpage to download a PDF copy of the HACCP Model Plan you will be using.

Training Materials

Visit the University of Florida webpage for the most up-to-date training materials: https://www.flseagrant.org/seafood-safety/seafood-haccp-training-and-education/

I certify that all training materials used are the approved SHA/AFDO Training Materials as outlined by the Protocols(Required)

Yes

(i.e., including guides/manuals, slide sets, and training models)

Explain the answer provided above:(Required)

HACCP In-Person Training Acknowledgements

In-person Training Protocol Compliance Acknowledgement

Please confirm your compliance with the following protocol requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

Seafood HACCP Group Activities Compliance Acknowledgment

Please confirm your compliance with the following group activity requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

HACCP Virtual Training Acknowledgements

Virtual Training Protocol Compliance Acknowledgement

Please confirm your compliance with the following protocol requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

Seafood HACCP Group Activities Compliance Acknowledgment

Please confirm your compliance with the following group activity requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

Segment Two Training Acknowledgements

Please confirm your compliance with the following protocol requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

SCP In-Person Training Acknowledgements

In-person Training Protocol Compliance Acknowledgement

Please confirm your compliance with the following protocol requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

Activities Compliance Acknowledgment

Please confirm your compliance with the following group activity requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

SCP Virtual Training Acknowledgements

Virtual Training Protocol Compliance Acknowledgement

Please confirm your compliance with the following protocol requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

Activities Compliance Acknowledgment

Please confirm your compliance with the following group activity requirements by checking each box. All boxes below are REQUIRED to be checked or your registration will not be submitted:

Course Registration Fee

NOTE: course registration fee is in US Dollars

Registration fee must include:

$60 USD per HACCP participant (rate increased as of September 1, 2025), payable to AFDO for certificate processing and preparation of the AFDO Certificates of Course Completion
$50 USD for the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)
$40 USD HACCP: Hazard Analysis and Critical Control Point Training Curriculum
$25 USD per participant for Regional Affiliate (optional)

Registration fee must include:

$35 USD Sanitation Control Procedures for Processing Fish and Fishery Products
$25 USD per participant for Regional Affiliate (optional)

Registration fee must include:

$60 USD per HACCP participant (rate increased as of September 1, 2025), payable to AFDO for certificate processing and preparation of the AFDO Certificates of Course Completion
$50 USD for the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)
$40 USD HACCP: Hazard Analysis and Critical Control Point Training Curriculum
$25 USD per participant for Regional Affiliate (optional)

Registration fee must include:

$50 USD for the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)
$40 USD HACCP: Hazard Analysis and Critical Control Point Training Curriculum
$25 USD per participant for Regional Affiliate (optional)

Registration fee must include:

$50 USD for the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)
$40 USD HACCP: Hazard Analysis and Critical Control Point Training Curriculum
$25 USD per participant for Regional Affiliate (optional)

Total cost per participant $(Required)

Enter US Dollars

Explain why course is $0:(Required)

NOTE: The total cost per participant should be reasonable for necessary Trainer(s), travel, facilities, equipment, and related materials. If the cost per participant is over $600.00, please itemize below. The Alliance does not specify any specific limit for the cost per participant, but the course approval process can question any apparently excessive costs in order to encourage access to affordable education that advances seafood safety. All approved open courses with the respective costs per participant will be posted on Alliance maintained websites.

Itemized costs(Required)

Additional costs per participant

Specific justifications

(A maximum of 10 are allowed)

This field is hidden when viewing the form

Virtual Course Specific Questions

Section 3.2 & 3.3 of the SHA Virtual Segment Two Training Protocol. Provide ample details for the following questions:

Section 3.2 & 3.3 of the SHA Virtual SCP Training Protocol. Provide ample details for the following questions.

Section 3.2 & 3.3 of the SHA Seafood HACCP Basic Virtual Training Course Protocol. Provide ample details for the following questions:

This field is hidden when viewing the form

Explain how you will ensure video and audio is live and functional for all participants during the entire training:(Required)

This field is hidden when viewing the form

How will you ensure interactions take place between Trainer and participants?(Required)

This field is hidden when viewing the form

How will you ensure interactions take place between Participants and other Participants?(Required)

This field is hidden when viewing the form

How will you ensure interactions take place between Participants and Course Materials?(Required)

(i.e. FDA Hazards Guide)

This field is hidden when viewing the form

Will you ensure active participation through use of knowledge assessments and roll-call?(Required)

Yes

This field is hidden when viewing the form

If no, explain how will you ensure active participation and learning are taking place:(Required)

This field is hidden when viewing the form

Explain how you will ensure participant attendance and visual contact throughout the training:(Required)

This field is hidden when viewing the form

Group Activities

PLEASE PROVIDE DETAILED ANSWERS TO THE FOLLOWING QUESTIONS

Section 3.5 of the SHA Virtual Segment Two Training Protocol

This field is hidden when viewing the form

Explain how you will breakout participants for group work:(Required)

This field is hidden when viewing the form

Explain how you will ensure all participants are participating in group activities:(Required)

This field is hidden when viewing the form

Explain how participants will collaborate on developing the product description form, hazard analysis form, and HACCP plans:(Required)

This field is hidden when viewing the form

Will a file sharing platform such as Google Documents be used?(Required)

Yes

This field is hidden when viewing the form

If no, explain how the product description form, hazard analysis form, and HACCP plans will be shared with participants:(Required)

This field is hidden when viewing the form

Explain how group presentations will be conducted:(Required)

Course Evaluation

All Participants should complete the SHA digital training evaluation before leaving your training. The evaluation is available at bit.ly/SHAEvaluation. This URL and a QR code are provided in the training slides. If you choose to do your own evaluation you should include the SHA questions in the linked evaluation and send them with your course closeout paperwork in this linked SHA Course Evaluation Spreadsheet.

Will you be using the SHA Digital Course Evaluation, or your own evaluation tool?(Required)

SHA Digital Evaluation

My own evaluation tool

If you are using your own evaluation, do you acknowledge that you will ask all required SHA evaluation questions and submit the completed evaluation spreadsheet with your course closeout paperwork (if applicable)?(Required)

Yes

Course evaluations are an important part of our quality assurance process. We use this feedback to monitor training effectiveness and ensure required content is consistently delivered. In cases where evaluations raise significant concerns—such as missing content or issues affecting learner experience—we may conduct a course audit to support improvement and compliance. The box below is REQUIRED to be checked or your registration will not be submitted:

Miscellaneous Information

Specify any additional information you would like to be included when the course is posted to the Upcoming Courses on the AFDO website:

(i.e. registration website, any cost differences, etc.)

Signature

Signature of the applicant and/or Supervisory Trainer denotes agreement to conduct the described training in accordance with the SHA/AFDO Seafood HACCP and SCP Training Protocol and to be responsible for all fees.

eSignature(Required)

Type your name here to sign this course registration.

CAPTCHA

Back to the Seafood HACCP Trainers page at afdo.org

Association of Food and Drug Officials

SHA/AFDO Seafood HACCP

Training Program Registration

SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE.

Need to register more than 1 course at time? Click here.

Applicant Info

Course Info

Trainers and Qualifying Credentials

AFDO Liaison (Optional — See Section 8.6 of the HACCP and SCP Training Protocol)

Course Agenda

Training Models

Training Materials

HACCP In-Person Training Acknowledgements

In-person Training Protocol Compliance Acknowledgement

Seafood HACCP Group Activities Compliance Acknowledgment

HACCP Virtual Training Acknowledgements

Virtual Training Protocol Compliance Acknowledgement

Seafood HACCP Group Activities Compliance Acknowledgment

Segment Two Training Acknowledgements

SCP In-Person Training Acknowledgements

In-person Training Protocol Compliance Acknowledgement

Activities Compliance Acknowledgment

SCP Virtual Training Acknowledgements

Virtual Training Protocol Compliance Acknowledgement

Activities Compliance Acknowledgment

Course Registration Fee

Virtual Course Specific Questions

Group Activities

Course Evaluation

Miscellaneous Information

Signature

Join the newsletter to stay informed about the latest food and medical products related news from AFDO

The Association of Food and Drug Officials (AFDO) is a regulatory organization that connects food and medical-products safety stakeholders and impacts the regulatory environment by shaping sound, science-based rules, law, regulations, and sharing best practices that protect public health.

Get to know AFDO

Explore AFDO

Connect with experts