This is the same AFDO-sanctioned course required for all commercial seafood processors across the country. At the completion of the 2 ½ day course participants will be fully versed in the hazards and controls for seafood products and will be able to “build” a seafood-related HACCP plan! In addition, you will also be awarded an AFDO Basic Seafood HACCP Certificate which entitles the holder to sign off on Seafood HACCP related documents including HACCP Plans and records. This certificate remains valid without update and there is no exam required for this course. Also included in the cost of the course are two great reference manuals: The Seafood “HACCP Training Curriculum” and the “FDA Fish and Fishery Products Hazards and Controls Guide”.
Although this course was designed primarily for the seafood industry, it provides valuable training for regulatory professionals as well. If you work in a county with a Seafood Ordinance, or if you are regularly involved with seafood establishments in your area then this training may well be worth your time!
Please note however, that this course is NOT equivalent to the Retail HACCP course currently being taught by NC State University folks in North Carolina. This course is solely aimed at Seafood Processing, although many of the concepts and basic HACCP Plan construction are very similar.