To: Seafood HACCP Mailing List
This message contains the Seafood HACCP Alliance schedule of registered
courses: Basic HACCP (HACCP) = 3 days; Basic HACCP Internet Training
Course, Segment Two (Seg2) = 1 day; Encore (ENC) = 1 day; and, Sanitation
Control Procedures (SCP) = 1 day.
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DATE TYPE LOCATION CONTACT PHONE FAX
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Regional Affiliate: AFDOSS
6/12/02 HACCP Miami, FL Victor Garrido 352/392-1991 352/392-8594
7/26/02 Seg2 Savannah, GA Keith Gates 912/264-7268 912/264-7310
9/11/02 HACCP Baton Rouge, LA Mike Moody 225/578-2366 225/578-5300
10/10/02 HACCP Baton Rouge, LA Mike Moody 225/578-2366 225/578-5300
Regional Affiliate: CASA
6/5/02 SCP Harrisburg, PA John Welte 610/489-1003 610/489-6119
6/11/02 Seg2 Stoney Brook, NY Ken Gall 631/632-8730 631/632-8216
7/29/02 HACCP Cincinnati, OH Diane McDaniel 614/469-7353 614/469-7359
Regional Affiliate: INTERNATIONAL
7/2/02 SCP Chisinau, Moldova Mike Moody 225/578-2366 225/578-5300
7/3/02 HACCP Chisinau, Moldova Mike Moody 225/578-2366 225/578-5300
7/9/02 SCP Odessa, Ukraine Mike Moody 225/578-2366 225/578-5300
7/10/02 HACCP Odessa, Ukraine Mike Moody 225/578-2366 225/578-5300
8/23/02 HACCP San Isidro/Argentina Cesar Lerena 223/486-2002 223/486-2002
Regional Affiliate: MCA
6/24/02 HACCP Dallas, TX Mike Haby 361/265-9203 361/265-9434
Regional Affiliate: NEFDOA
6/4/02 HACCP Providence, RI Lori Pivarnik 401/874-2972 401/874-2994
6/17/02 HACCP ST. Hyacinthe,QB Aroll Exama 450/771-4456 450/771-4451
10/15/02 Seg2 Providence, RI Lori Pivarnik 401/874-2972 401/874-2994
Regional Affiliate: WAFDO
6/11/02 HACCP Irvine, CA Mas Hori 213/580-5758 213/580-5750
6/19/02 Seg2 Downey, CA Mas Hori 213/580-5758 213/580-5750
6/26/02 HACCP Honolulu, HI Makoto Kaneko 808/735-2602 808/734-2135
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Additional web information on HACCP and Sanitation courses:
http://seafood.ucdavis.edu/haccp/training/masterca.htm
http://seafood.ucdavis.edu/events/sanitation.htm
Seafood HACCP Alliance Internet Training Course Information:
http://seafood.ucdavis.edu/haccp/training/cornell.htm
Association of Food and Drug Association, Seafood HACCP website:
http://afdo.org/seafoodhaccp.asp
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