The AFDO Seafood HACCP Alliance course provides participants with the information needed to develop their firm’s Seafood HACCP plan. Those who complete both Segments are eligible for a “Certificate of Course Completion” from the Association of Food and Drug Officials (AFDO). This certificate provides evidence that the individual meets the training requirements.
Prior to registering for this course, individuals must complete AFDO/Seafood HACCP Alliance – Segment One. The first Segment for Seafood HACCP standards is taught by Cornell University. Find more information here.
After completing the Cornell University Segment One Seafood HACCP course, you are eligible to attend this one-day Segment Two course. Together, the two Segments provide participants with the information needed to develop their firm’s Seafood HACCP plan. Those who complete both Segments are eligible for a “Certificate of Course Completion” from the Association of Food and Drug Officials (AFDO). This certificate provides evidence that the individual meets the training requirement of the FDA Seafood HACCP regulation.
Individuals who complete this course (following Segment One) will meet the training requirement of the FDA Seafood HACCP regulation and can do the following:
The intended audience for this course include:
Part 1: Lecture and Discussion:
Part 2: Course Work Assignment:
Participants will need to order or access the following two manuals prior to taking this course.
First Offering –
October 26th: 12:30pm – 5:15pm Eastern
October 27th: 1:00pm – 5:30pm Eastern
To Register for this Course, please visit our training portal.
Dr. George Baker received both his B.S. and Ph.D. from the University of Florida in Food Science. His graduate specializations included storage water activity studies, flavor compound formation under different roasting conditions, sensory analysis, including trained quantitative descriptive analysis panels, and instrumental analysis of fats and oils. Dr. Baker held a variety of positions at ABC Research Corporation, a contract food testing laboratory, holding Director of Laboratory Operations, VP of Sales & Marketing, Chief Operating Officer, and Chief Executive Officer positions. Following his tenure at ABC Research Corporation, he joined the faculty in the Food Science & Human Nutrition Department at the University of Florida, studying palm oil flavor and function to replace trans- fats in foods, and later as the Florida Sea Grant Seafood Specialist, where he provided assistance to the seafood industry and researched key aroma compound training methods associated with seafood quality.
Dr. Baker is certified to teach Seafood HACCP and Sanitation Control Procedures courses and was recently the Institute of Food Technologist’s Aquatic Food Products Division Chair. For the last few years, he worked in food manufacturing as the Director of Food Safety & Quality, as well as the SQF Practitioner and PCQI for two food production facilities with multiple production lines. He also directed substantial changes to the Environmental Monitoring Program and microbiological testing programs. In his role as Director of New Product Development, he was responsible for updated sensory testing / shelf-life determination procedures and problem-solving projects. Dr. Baker joined IEH in 2020.
For more infomation regarding Seafood HACCP, please visit the FDA website below:
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