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Basic Seafood HACCP

In-Person, Virtual Learning16 hours

Course Overview

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

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.

View the Full Course Description

Course Objective

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. 

Additional Recommended Courses

Food Safety and HACCP for Fresh Produce Producers

As a fresh produce supplier and processor for major North American retailers/warehouse clubs, marketers and distributors, you must comply with both regulatory and client requirements for food safety. This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

What this course covers

  • Discuss specific customer requirements for produce safety

  • Assess a process flow for your operation

  • Identify and assess hazards specific to produce operations

  • Use a decision tree to determine process controls and critical control points (CCPs)

  • Practice completing required food safety documentation

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 and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

For training in Quebec, Canada: NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.

Prerequisites

An understanding of prerequisite programs and Good Agricultural Practices is essential.

Implementing SQF Systems

This newly refreshed and completely updated Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.

With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority.

NOTE: Attendees will be referring to Edition 9 of the SQF Code frequently during the training course. Attendees should have their copy of the applicable SQF Code printed or readily available electronically.

This course covers food safety requirements only. For information on building your quality management system and related training, please see the SQF Quality Systems for Food Packaging Manufacturers training course US, Canada.

Exam Details:

  • Exam is optional for course participants and is offered through NSF Training and Education Services

  • The exam is an additional fee

  • Instructions on registering for and taking the exam are provided during the program

  • The exam can be purchased in US Dollars or Canadian Dollars

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 and print your certificate. Upon successful course completion, you will gain access to print your NSF Certificate.

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

It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course.

HACCP for Warehousing and Distribution Operations

As an effective, dependable participant in the food supply chain you must have a solid food safety management system. This program gives you the tools to achieve that and teaches you how to develop, implement and maintain a robust HACCP food safety system.

What this course covers

  • Write a standard operating procedure (SOP) for receiving

  • Assess a process flow diagram

  • Conduct a hazard analysis

  • Conduct a gap analysis for facility security

This course concludes with an online examination, which may be written at the end of the training course.

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 and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

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

A good understanding of Good Distribution Programs is beneficial.