Seafood HACCP Training

SQSA is a registered provider of HACCP training for students seeking the AFDO/ Seafood HACCP Alliance certification.

The “Alliance” is a collaborative training program involving representation from three federal agencies: the Food and Drug Administration, U.S. Department of Agriculture-CSREES, and U.S. Department of Commerce-Seafood Inspection Program.

Curriculum: 

The Seafood HACCP course provides training in Pre-Requisite Programs (i.e., Sanitation Standard Operating Procedures (SSOP/SCP), current Good Management Practices (cGMP), hazard analysis, determining critical control points, establishing and verifying critical limits, determining corrective actions, internal auditing practices, and developing monitoring records for cooked and raw seafood products.

Aside from covering the required course curriculum, Mr. Zimmerman provides students with the critical feedback they need to pass regulatory audits. As a lead auditor, Mr. Zimmerman casts a wider perspective on compliance throughout the seafood supply chain.

A detailed focus is made on essential regulatory documentation such as how to produce monitoring and verification records for processing and sanitation procedures.

At the end of the course, we walk the students through a sample HACCP program to help students visualize the steps involved in identifying hazards, which steps are critical to controlling significant hazards, and how you will prove to the officer that your operation is compliant with the regulation.