Upcoming events

Start date End date Location Prices Availability
Virtual - Canada
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Program Description

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.

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 Seafood HACCP Alliance (SHA) Seafood HACCP Segment Two Virtual Training Course training course per the Seafood HACCP Alliance protocol.

In the Segment Two class, learners will review HACCP principles, the FDA regulation, and the FDA Hazards Guide, as well as work interactively and in breakout groups to apply knowledge gained.

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).

**Learners must provide a copy of their Segment One course completion notice to show that they have completed the Segment One course in order to attend Segment Two and be eligible to receive the Certificate of Course Completion from AFDO.

All participants must have video and audio connections for the duration (6.5 contact hours) of the training (excluding breaks) to ensure required course contact times are met. Participants must ensure they have sufficient capabilities to participate in virtual HACCP training (video and audio connection, broadband internet, appropriate virtual platform software etc.).

All students must have internet connectivity and audio/video capabilities to participate. All students must have a computer to participate. Students may not access the virtual learning platform from a cell phone. Students must participate individually from a computer. Groups may NOT share a single computer.

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

Program Benefits

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

  • Review HACCP principles
  • Review the FDA regulation and the FDA Hazards Guide
  • Work interactively to apply knowledge gained
Who Should Attend

Technical and quality managers, seafood processors, and their teams from manufacturing, food service and retail sectors.

Program Partners

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

Private Team Training

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.