University of Florida

Seafood HACCP Alliance Re-Qualification Course

fresh shrimpWelcome to the Seafood HACCP Alliance online Re-Qualification Course for existing AFDO trainers. This course is intended to provide partial re-qualification of existing Seafood HACCP Alliance trainers in order to maintain their approved status for teaching the SHA/AFDO Basic Seafood HACCP course.

All previously approved trainer qualifications expired when FDA issued the new Fish and Fishery Products Hazards and Controls Guidance, Fourth Edition, in April 2011.

To maintain the approved status, existing trainers are required to view the FDA webcast at this link AND complete one of the Trainer Requalification courses, either by attending the one-day Trainer Requalification sessions (held during June-July 2011) or completely viewing this Re-Qualification Course.

After completing these two requirements, existing trainers must re-register with the Association of Food and Drug Officials.

  • Instructions for re-registering as a qualified Seafood HACCP Alliance trainer
    are contained during this online course.

Getting Started

Before beginning the course, please download the materials for the class:

In addition, please have a copy of the 5th edition of the National Seafood HACCP Alliance for Training and Education Training Curriculum available during the review session. (Print copies are available for purchase at this link.)

It is recommended to follow the course in sequence, beginning with the Introduction/Chapter 1 presentation. Trainers must review all of the modules and complete a training form. Information on the training form will be provided during the course.

fish on iceWe hope you enjoy the course!  

The Seafood HACCP Alliance Re-qualification Online Course Team

(Karla Ruzicka, Doris Hicks, Tom Rippen)

Intro and Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Chapter 11

Chapter 12

Chapter 13

Using the New Seafood HACCP Models for Practical Exercises

This site is provided to the National Seafood HACCP Alliance for Training and Education courtesy of the University of Florida/IFAS Extension.

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