Pamela Tom (pdtom@ucdavis.edu)
Thu, 4 Nov 1999 09:05:15 -0800 (PST)
To: Seafood HACCP Mailing List
SEAFOOD HACCP ALLIANCE SCHEDULE OF BASIC TRAINING COURSES
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DATE LOCATION INSTRUCTOR PHONE FAX
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Regional Affiliate: AFDOSS
11/08/99 Atlanta, GA Keith Gates 912/264-7268 912/264-7312
1/25/00 Morehead City,NC Barry Nash 252/726-7341 252/726-9870*
Regional Affiliate: CASA
11/29/99 East Setauket, NY Ken Gall 516/632-8730 516/632-8216*
Regional Affiliate: NCAFDO
12/7/99 Duluth, MN Kristine Zuroski 612/334-4100 x142 612/334-4134
Regional Affiliate: WAFDO
11/30/99 Downey, CA Mas Hori 213/580-5758 213/580-5750
12/7/99 San Francisco, CA Michael Hernandez 916/327-8037*
*Pending AFDO Approval
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SEAFOOD HACCP ALLIANCE SCHEDULE OF ENCORE COURSES
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DATE LOCATION INSTRUCTOR PHONE FAX
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FDA Region: Central
12/06/99 Duluth, MN Kristine Zuroski 612/334-4100 x142 612/334-4134
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Above is the most current listing of Basic Seafood HACCP training and
ENCORE 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 Seafood HACCP Encore Training Course is a one day program specifically
designed for processors who have received an untitled or warning letter
from FDA or had significant HACCP deviations noted during an FDA
inspection of their facility. The course will help you expand your
knowledge of the fundamental HACCP principles and improve your ability to
develop an effective HACCP plan for your processing operation. Ultimately,
the course is intended to improve your compliance with the FDA seafood
HACCP regulation. The course will focus on how to perform a hazard
analysis and prepare a HACCP plan. FDA, state regulatory officials, and
Sea Grant University personnel will be on hand to provide assistance with
problems you may have in developing or implementing your HACCP plans.
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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