Basic Seafood HACCP

Basic Seafood HACCP (2 Days, 16 Contact Hours) *

This course is only available for Private Team Training; groups of six or more participants recommended for training to be cost-effective. Please email us for a quote.

This Seafood HACCP training combines Segment One and Segment Two courses and is taught by a Seafood HACCP Alliance instructor.

The Association of Food and Drug Officials and the Seafood HACCP Alliance have developed the AFDO/Alliance hazard analysis and 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. The Seafood HACCP Alliance protocol is maintained by the Association of Food and Drug Officials (AFDO), which issues certificates for all participants who complete this course. This course is designed to meet the HACCP training requirements established under Title 21 CFR Part 123.10 of the U.S. FDA mandatory seafood inspection program.

NSF will deliver the Basic Seafood HACCP Alliance (SHA) Seafood HACCP training course per the Seafood HACCP Alliance protocol.

This course is taught by a qualified Seafood HACCP lead instructor approved by the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO).

Any students who are not present for any portion of the training, for any reason, are not eligible for certification through AFDO unless the Supervisory Trainer deems it necessary to accommodate additional contact time with those individuals due to extenuating circumstances (per AFDO Protocol).

Participants MUST have a physical copy of the “Fish and Fishery Products Hazards and Controls Guide”. They may have a PDF of the training manual. These are the materials needed for each participant.

Participants will receive an official certificate issued by the Association of Food and Drug Officials (AFDO) after attending and successfully completing this training program.

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisites

Participants MUST have a physical copy of the “Fish and Fishery Products Hazards and Controls Guide”. They may have a PDF of the training manual. These are the materials needed for each participant.

At the end of the program, learners will be able to: 

• Review pre-requisite programs and seafood safety hazards 

• Review HACCP principles 

•  Review the FDA regulation and the FDA Hazards Guide 

• Work interactively to apply knowledge gained 

Accreditation  

This course is developed by AFDO – Association of Food and Drug Officials 

Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.