Seafood HACCP Segment Two is a one-day practical course developed by the Seafood HACCP Alliance (SHA) and Association of Food and Drug Officials (AFDO). This FDA recognized course provides a standardized curriculum taught by qualified SHA/AFDO instructors. Anyone involved in seafood handling, processing, packing, storing, transportation and distribution is encouraged to attend. Participants will review basic HACCP principles and resources covered in the segment one. Participants will also work in groups to conduct a Hazard Analysis and develop a HACCP plan for a model seafood business assigned by the instructors. Those who complete both Segments are eligible for a certificate of course completion from AFDO. This certificate provides evidence that the individual meets the FDA Seafood HACCP training requirement.
Completion of the HACCP Segment One Online Course
(1) To receive the certificate of course completion from AFDO and SHA, you must first complete the Basic Seafood HACCP Segment One Internet Course and provide a copy of the Internet course completion E-mail to show that you have completed the Segment One Internet course to be eligible to attend this Segment Two Course. More information about the Segment One online course can be found here.
(2) You are required to bring your own printed copy or a digital copy of the FDA Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (Fourth Edition - April 2011, 468 pages) and HACCP Training Curriculum (5th edition, 2011, 252 pages). You may download free copies of course books by clicking on the links above. Hard copies of course books can be purchased from the University of Florida Sea Grant Extension Bookstore.
Lab Hours: 0.00
Lecture Hours: 8.00
Total Contact Hours: 8.00
Instructor: Chris Reedy