SEAFOOD HACCP ALLIANCE SCHEDULE OF BASIC TRAINING COURSES
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DATE LOCATION INSTRUCTOR PHONE FAX
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Regional Affiliate: AFDOSS
3/27/00 Bayou LaBatre, AL Brian Perkins 334/438-5690 334/438-5670
Regional Affiliate: FOREIGN
3/23/00 Honduras Steve Otwell 352/392-4221 352/392-8594
4/25/00 San Juan, PR Maria-Beatriz Riesco 787/722-4606 787/721-7591
Regional Affiliate: NEFDOA
4/11/00 Orono, ME Ron Hoelzer 207/942-6295 207/371-7619
5/01/00 Providence, RI Lori Pivarnik 401/874-2972 401/874-2994
5/16/00 Portland, ME Ron Hoelzer 207/942-6295 207/371-7619
Regional Affiliate: WAFDO
3/28/00 Bothell, WA Verne Hedlund 360/902-1860 360/902-2087
3/30/00 Sitka, AK Liz Brown 907/747-2554
4/18/00 Downey, CA Mas Hori 213/580-5758 213/580-5750
4/24/00 San Francisco, CA Michael Hernandez 916/327-8037 916/322-6326*
*Pending AFDO Approval
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Above is the most current listing of Basic Seafood HACCP training courses
that have been registered by the Association of Food & Drug Officials and
Seafood HACCP Alliance, except where noted. For a listing of all --AFDO
and other-- seafood HACCP courses that have come to our attention, check
the web site at: http://seafood.ucdavis.edu/haccp/training/masterca.htm
The Basic Training Course is designed for those persons working in the
commercial and regulatory settings or related profesions that can
influence and/or involve seafood and/or aquacultured product safety. In
keeping with the FDA HACCP mandate for fish and fishery products (21CFR
Part 123) this course focuses on product processing which can relate to
production, importing and additional commerce.
Participants that attend the standard three day course will receive a
"Certificate of HACCP Completion." This certificate will be viewed in
recognition of training to satisfy the FDA mandatory seafood HACCP
regulations. Only courses registered through the AFDO/Alliance training
program will be eligible for the AFDO Certificate for HACCP Course
Completion.
The above information is also posted on our web at:
http://seafood.ucdavis.edu/haccp/training/schedule.htm
For further information, contact the instructor.
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