The 3 day in-person Basic Seafood HACCP Course teaches the principles of HACCP, 21 CFR 123, and empowers seafood processors to develop HACCP plans specific for each seafood product they handle or produce. A certificate will be awarded from the AFDO when the course has been completed. Note: The course contains knowledge checks and a score of 70%

This 3-day training class is designed to help professionals understand how to develop and implement a Food Safety Plan with Preventive Controls in compliance with the FDA's Food Safety Modernization Act (FSMA), specifically the Preventive Controls for Human Food (PCHF) Rule.  This curriculum, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the only