AFDO Seafood HACCP Alliance Segment 2 Training

December 11, 2012

AFDO Seafood HACCP Alliance Segment 2 Training for the Seafood and Aquacultured Products Industries

Purpose

To provide uniform, cost-effective training to assist the seafood and aquacultured products industries and related government inspectors in developing and maintaining Hazard Analysis & Critical Control Point (HACCP) programs for product safety. This training will satisfy the training requirements contained in the U.S. FDA mandatory seafood HACCP regulations, 21 CFR Part 123 issued December 18, 1995. The training format and structure are intended to minimize the cost to the participants.

Training Requirements

The FDA mandatory seafood regulations, Part 123.10, require that certain HACCP activities must be completed by a "HACCP trained individual." A HACCP trained individual is one who has completed training in the application of HACCP to fishery products or this person has acquired the knowledge through job experience. This training should be equivalent to that provided through a "standardized curriculum" recognized by FDA. The National Seafood HACCP Alliance course is the standardized curriculum by which FDA will judge others. HACCP implementation and practice will be the ultimate judgment.

Certification

This training program was developed through the National Seafood HACCP Alliance in conjunction with the Association of Food and Drug Officials (AFDO). Participants who have completed the HACCP Internet Course and attend this standard one-day course will receive a "certificate of HACCP Course Completion" viewed by FDA and State Inspectors in recognition of training to satisfy the FDA mandatory seafood HACCP regulation.

Who Should Attend

Anyone interested in HACCP programs for seafood product safety in production, processing, storage, distribution, importing, retail and/or restaurant operation is invited to attend. The training focuses on seafood processing which has been defined by FDA to include firms either in the U.S. or in a foreign country engaged in handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside handling, or holding fish and fishery products (traditional and aquacultured).

Curriculum

The one-day course is designed to complement the HACCP Internet training and can only be taken if you have successfully completed the Internet segment. Information about the Internet Course can be obtained by visiting the website http://seafoodhaccp.cornell.edu/. The Internet course should take about 16 hours to complete online.

The training will begin with registration at 7:30 am on Tuesday, December 11 and conclude by 5:00 pm.

Registration

The registration fee is $80 per participant. The registration fee covers the materials, recording and issuing certificates, refreshment breaks, and lunch. A confirmation letter and directions to the course site will be emailed/mailed to you after receiving your registration fee.

Online registration: https://ssl2.msstate.edu/fsnhp/workshops/haccp_seafood/

Due to space limitations and a preferred student-teacher ratio, pre-registration is required. Registration will be on a first paid, first reserved basis and must be received by December 1.

Location & Lodging

Should you need overnight accommodations, please call the local phone number to reserve your room.

  • Comfort Suites.....662-324-9595
  • Hampton Inn.....662-324-1333
  • Hilton Garden Inn.....662-615-9664
  • Holiday Inn Express.....662-324-0076
  • La Quinta Inn.....662-270-4100
  • Microtel Inn.....662-615-0700
Cancellation Policy

In the event you are unable to attend the training class, your registration fee will be returned if notification is received by December 1. Unforeseen circumstances may require the university to cancel a program. In the event of a program cancellation, the university will refund all paid registration fees.

For more information, contact

Dr. Anna Hood or Dr. Byron Williams
Phone: 662-325-3200
Fax: 662-325-8728
Email: annah@ext.msstate.edu or
bwilliams@fsnhp.msstate.edu

Special Needs: If you have any special needs or dietary restrictions, please call 662-325-8056 or email annah@ext.msstate.edu

Due to space limitations and a preferred student-teacher ratio, pre-registration is required. Registration will be on a first paid, first reserved basis and must be received by December 1.