1 Day online training / 1 Day instructor-led
Take advantage of this great 1-day (offsite) training option. Get your Seafood HACCP certificate by attending a self-paced online training (Segment One) and a 1-day instructor-led training (Segment Two). This AFDO (Association of Food and Drug Officials) blended course provides an alternate way to get your certificate. Take the online course at your convenience and schedule the instructor led course at the University of Holy Cross in New Orleans! Just be sure to complete the online course at least a week before the instructor-led course as you will need to present your proof or completion from the online course (Segment One) at the beginning of the instructor-led course (Segment Two) in order to complete your training and get the AFDO certificate.
All seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP). This FDA recognized training is developed by the Association of Food and Drug Officials and the Seafood HACCP Alliance and meets the training requirements for developing and implementing a hazard analysis & critical control point (HACCP) training program for fish and fishery products.
It is recommended that each participant use the SHA/AFDO Training Manual and the FDA Hazards Guide as tools to assist the learning process. These books can be purchased via the online bookstore https://ifasbooks.ifas.ufl.edu/
Segment 1 – Online training course covers all 12 modules of the normal 2.5 day training including:
Segment 2 – Instructor-led course is a review of the material from Segment 1 and will address questions that the attendees have and will also complete the required exercises to test the attendees’ knowledge of the material.
You must complete Segment 1 to receive your completion email to attend Segment 2!
To register for Part 1 Click here!
Create your account and purchase the online course. Cost is $75
To register for Part 2, simply scroll down and complete the enrollment ticket below.
The cost for Part 2 will be $425 and is scheduled for July 27, 2018.