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National Seafood HACCP Alliance for Training and Education

National Seafood HACCP Alliance for Training and Education. Program Introduction. National Seafood HACCP Alliance Steering Committee. Federal and State Authorities for Seafood Safety. University and Other Academics (SHA Coordination).

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National Seafood HACCP Alliance for Training and Education

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  1. National Seafood HACCP Alliance for Training and Education Program Introduction

  2. National Seafood HACCP Alliance Steering Committee Federal and State Authorities for Seafood Safety University and Other Academics (SHA Coordination) Representatives of Industry Doing Seafood Commerce in U.S. Association of Food and Drug Officials (AFDO) Certifications, Protocol and Records

  3. SHA Protocols for Domestic and International Courses: • Qualified Trainers • Approved Training Materials and Courses • Course Audits • Certificates for Course Completions SHA Courses • HACCP: Hazard Analysis and Critical Control Point • SCP: Sanitation Control Procedures for Processing Fish and Fishery Product

  4. Seafood HACCP Alliance Training Materials: SHA Standard Training Manuals • HACCP: Hazard Analysis and Critical ControlPoint Training Curriculum • Sanitation Control Procedures for Processing Fish and Fishery Products • HACCP Models • Compendium of Fish and Fishery Product,Processes, Hazards, and Controls FDA Hazards Guide • Fish and Fisheries Products Hazards and Controls Guidance

  5. National Seafood HACCP Alliance for Training and Education program offers current, standardized courses to assist compliance with U.S. FDA’s requirements for “HACCP-trained individuals” consistent with federal regulation 21 CFR Part 123.10

  6. Program support for the Seafood HACCP Alliance has been provided through grants from: • National Sea Grant College Program • United States Food and Drug Administration (FDA) • United States Department of Agriculture–National Institute of Food and Agriculture (USDA NIFA)

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