Enclosed 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. [Note: 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 following information is also posted on our web at:
http://seafood.ucdavis.edu/haccp/training/schedule.htm
Note: the courses are THREE days in length; the starting date is listed.
For further information, contact the instructor.
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DATE LOCATION INSTRUCTOR PHONE FAX
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Regional Affiliate: AFDOSS
12/ 7/98 Brunswick, GA Keith Gates 912/264-7268 912/264-7312
Regional Affiliate: CASA
12/ 3/98 Blacksburg, VA George Flick 540/231-6965 540/231-9293
Regional Affiliate: FOREIGN
No Listing
Regional Affiliate: MCA
12/ 8/98 Lenexa, KS Michael Haby 512/265-9203 512/265-9434
Regional Affiliate: NCAFDO
12/ 1/98 Fargo, ND Don Aird 612/334-4100 x142 612/334-4134
Regional Affiliate: NEFDOA
No Listing
Regional Affiliate: WAFDO
12/ 1/98 Los Angeles, CA Mas Hori 213/580-5758 213/580-5750
2/18/99 Anchorage, AK Don Kramer 907/274-9691 907/277-5242
2/23/99 San Francisco, CA M. Hernandez 415/904-9743 415/904-9752*
*Pending AFDO Approval
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This is the Seafood HACCP Discussion Group. Information is
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