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Seafood HACCP Alliance

National Performance Review Board's "Hammer Award" Recognizes Sea Grant's Seafood Safety Efforts
Seafood HACPP Alliance (SHA) Training and Information Update (Feb. 2011)

  • Notice:  For those who attended train-the-trainer sessions during summer 2010 only:   You just have to view the the FDA broadcast or attend an Update session (see above). AFDO has prepared a form for your signature which confirms viewing the FDA broadcast such that you now qualify as an SHA trainer for the Basic HACCP course.  AFDO needs to receive the signed form before they issue a new certificate to you.  Contact: Patty Myers

Seafood HACCP Alliance for Education and Training
History of the Seafood HACCP Alliance
Seafood HACCP Alliance Steering Committee (2013)
Specific Tasks Addressed by the Alliance

Seafood HACCP Training Information
AFDO Certificate Replacement Information
AFDO HACCP and SCP Training Protocol - June 2013
Cornell University's Segment 1 HACCP Course
Fish and Fishery Products Hazards and Controls Guide, 4th. Ed. (2011) - FDA
HACCP Training Curriculum (HACCP Manual), 5th Ed. - U. of Florida
Open Call for Seafood HACCP and SCP Trainers - 2013
Seafood HACCP Alliance Training Resources (Manuals and FDA Hazards Guide)
Seafood HACCP Alliance Training Resources (Models and Slides)
Train-the-Trainer Resources
Training Materials (Vendor: IFAS Extension Bookstore)

Seafood HACCP COMPENDIUM

Seafood HACCP Course PowerPoint Slides

Sanitation Control Procedures
Sanitation Control Procedures for Processing Fish and Fishery Products Manual - Seafood HACCP Alliance

Sanitation Control Procedures for Processing Fish and Fishery Products** 
(to be used with the SCP for Processing Fish and Fishery Products Manual*)  

Windows Media Streaming Versions
(Faster Access)

HTTP Server
(Slower Access)

Introduction Broadband (22 minutes) - Lori Pivarnik, University of Rhode Island   56K Broadband 56K Broadband
Chapter 1:  Safety of Water (16 minutes)  - Doris Hicks, Delaware Sea Grant   56K Broadband 56K  Broadband
Chapter 2: Condition and Cleanliness of Food Contact Surfaces (50 minutes)  - Thomas Rippen, Maryland Sea Grant 56K Broadband 56K  Broadband
Chapter 3: Prevention of Cross Contamination (51 minutes) - Ken Gall, NY Sea Grant  56K Broadband 56K Broadband
Chapter 4: Maintenance of Hand Washing, Hand Sanitizing, and Toilet Facilities (22 minutes) - Keith Gates, Georgia Sea Grant  56K Broadband 56K  Broadband
Chapter 5 Protection of Food from Adulterants/Proper Labeling, Storage (14 minutes) - Lori Pivarnik, University of Rhode Island  56K Broadband 56K Broadband
Chapter 6: Use of Toxic Compounds (13 minutes) - Lori Pivarnik, University of Rhode Island   56K Broadband 56K  Broadband
Chapter 7: Control of Employee Health Conditions (13 minutes) - Doris Hicks, Delaware Sea Grant  56K Broadband 56K Broadband
Chapter 8: Exclusion of Pests (29 minutes) - Ken Gall, NY Sea Grant 56K Broadband 56K Broadband
Example:   SSOP Plan and Sanitation Control Records (14 minutes) - Thomas Rippen, Maryland Sea Grant 56K Broadband 56K Broadband


For More Information Contact: W. Steven Otwell, Florida Sea Grant, University of Florida, Professor, Seafood Technology Phone: 352-392-1991 ext.304; E-Mail: otwell@gnv.ifas.ufl.edu
Steve Kearl, Florida Sea Grant Communications Director Phone: 352-392-2801; E-Mail: skearl@ufl.edu

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Christina A. Mireles DeWitt, SeafoodNIC Administrator

OSU Seafood Research & Education Center
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