Basic Seafood HACCP

What you'll gain from this course

Live online sessions with industry-recognized experts

Hands-on exercises and real-world application

Engaging group discussions and activities

Networking with peers and trainers

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.

Learning Outcomes

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

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.

Technology Requirements:
Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.

If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].

Computer & Internet Connection:
Participants will need reliable access to a computer with a stable internet connection. High‑speed broadband (LAN, cable, or DSL) is recommended.

Compatible Web Browsers:
The following browsers are supported: Firefox, Chrome, Safari, and Microsoft Edge.

Accommodations
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at [email protected].