SHA/AFDO Seafood HACCP Training Program Registration

SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE

Applications must be submitted 20 business days prior to the course start date. Approval MUST be obtained prior to the start date of the course for Course Completion Certificates to be issued.

Step 1 of 5

Applicant Info

Name(Required)

First Middle Last

Title

Address(Required)

Street Address City State / Province / Region ZIP / Postal Code Country

Phone(Required)

Fax

Email(Required)

Please enter the applicant’s email address.

Other Email

If you are submitting this application on behalf of the supervisory trainer and would like to receive a copy of the application, please provide your email address here.

Training Materials

Visit the University of Florida webpage for the most up-to-date training materials: https://www.flseagrant.org/seafood-safety/seafood-haccp-training-and-education/

I certify that all training materials used are the approved SHA/AFDO Training Materials as outlined by the Protocols(Required)

Yes

(i.e., including guides/manuals, slide sets, and training models)

Explain the answer provided above:(Required)

Course Registration Fee

NOTE: course registration fee is in US Dollars

Registration fee must include:

a) $50 USD per HACCP student to AFDO for recording and preparing the AFDO Certificates of Course Completion
b) $50 USD for the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)
c) $40 USD HACCP: Hazard Analysis and Critical Control Point Training Curriculum

d) $25 USD per student for Regional Affiliate (optional)

Registration fee must include:

a) $50 USD per HACCP student to AFDO for recording and preparing the AFDO Certificates of Course Completion
b) $50 USD for the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)
c) $40 USD HACCP: Hazard Analysis and Critical Control Point Training Curriculum
d) $25 USD per student for Regional Affiliate (optional)

Registration fee must include:

a) $50 USD per HACCP student to AFDO for recording and preparing the AFDO Certificates of Course Completion
b) $35 USD Sanitation Control Procedures for Processing Fish and Fishery Products
c) $25 USD per student for Regional Affiliate (optional)

Registration fee must include:

a) $50 USD per HACCP student to AFDO for recording and preparing the AFDO Certificates of Course Completion
b) $50 USD for the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)
c) $40 USD HACCP: Hazard Analysis and Critical Control Point Training Curriculum
d) $25 USD per student for Regional Affiliate (optional)

Total cost/student $(Required)

Enter US Dollars

Explain why course is $0:(Required)

NOTE: The total cost per student should be reasonable for necessary Trainer(s), travel, facilities, equipment, and related materials. If the cost per student is over $600.00, please itemize below. The Alliance does not specify any specific limit for the cost per student, but the course approval process can question any apparently excessive costs in order to encourage access to affordable education that advances seafood safety. All approved open courses with the respective costs per student will be posted on Alliance maintained websites.

Itemized costs(Required)

Additional Costs per Student

Specific Justifications

(A maximum of 10 are allowed)

Virtual Course Specific Questions

Section 3.2 & 3.3 of the SHA Virtual Segment Two Training Protocol. Provide ample details for the following questions:

Section 3.2 & 3.3 of the SHA Virtual SCP Training Protocol. Provide ample details for the following questions.

Section 3.2 & 3.3 of the SHA Seafood HACCP Basic Virtual Training Course Protocol. Provide ample details for the following questions:

Explain how you will ensure video and audio is live and functional for all participants during the entire training:(Required)

How will you ensure interactions take place between Trainer and participants?(Required)

How will you ensure interactions take place between Participants and other Participants?(Required)

How will you ensure interactions take place between Participants and Course Materials?(Required)

(i.e. FDA Hazards Guide)

Will you ensure active participation through use of knowledge assessments and roll-call?(Required)

Yes

If no, explain how will you ensure active participation and learning are taking place:(Required)

Explain how you will ensure participant attendance and visual contact throughout the training:(Required)

Group Activities

PLEASE PROVIDE DETAILED ANSWERS TO THE FOLLOWING QUESTIONS

Section 3.5 of the SHA Virtual Segment Two Training Protocol

Explain how you will breakout participants for group work:(Required)

Explain how you will ensure all students are participating in group activities:(Required)

Explain how participants will collaborate on developing the product description form, hazard analysis form, and HACCP plans:(Required)

Will a file sharing platform such as Google Documents be used?(Required)

Yes

If no, explain how the product description form, hazard analysis form, and HACCP plans will be shared with participants:(Required)

Explain how group presentations will be conducted:(Required)

Course Evaluation (Section 3.7 of the SHA Seafood HACCP Basic Virtual Training Course Protocol)

↪ Click here to DOWNLOAD the Sample Virtual Training Evaluation

Attach a copy of the course evaluation that will be used(Required)

Max. file size: 50 MB.

Supervisory Trainers are responsible for developing their own course evaluation. The questions included in 3.7 of the virtual training protocol must be listed in the evaluation.

Explain how you will ensure each participant completes an evaluation:(Required)

Explain how you will submit your evaluations to AFDO at the completion of the course:(Required)

Course Evaluation (Section 3.7 of the SHA Virtual Segment Two Training Protocol)

↪ Click here to DOWNLOAD the Sample Virtual Training Evaluation

Attach a copy of the course evaluation that will be used(Required)

Max. file size: 50 MB.

Supervisory Trainers are responsible for developing their own course evaluation. The questions included in 3.7 of the virtual training protocol must be listed in the evaluation.

Explain how you will ensure each participant completes an evaluation:(Required)

Explain how you will submit your evaluations to AFDO at the completion of the course:(Required)

Miscellaneous Information

Specify any additional information you would like to be included when the course is posted to the Upcoming Courses on the AFDO website:

(i.e. registration website, any cost differences, etc.)

Back to the Seafood HACCP Trainers page at afdo.org

SHA/AFDO Seafood HACCP Training Program Registration

SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE

Applicant Info

Course Info

Trainers and Qualifying Credentials

AFDO Liaison (Optional — See Section 8.6 of the HACCP and SCP Training Protocol)

Course Agenda

Training Models

Training Materials

Course Registration Fee

Virtual Course Specific Questions

Group Activities

Course Evaluation (Section 3.7 of the SHA Seafood HACCP Basic Virtual Training Course Protocol)

Course Evaluation (Section 3.7 of the SHA Virtual Segment Two Training Protocol)

Miscellaneous Information

Signature

Association of Food and Drug Officials

SHA/AFDO Seafood HACCP Training Program Registration

SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE

Applicant Info

Course Info

Trainers and Qualifying Credentials

AFDO Liaison (Optional — See Section 8.6 of the HACCP and SCP Training Protocol)

Course Agenda

Training Models

Training Materials

Course Registration Fee

Virtual Course Specific Questions

Group Activities

Course Evaluation (Section 3.7 of the SHA Seafood HACCP Basic Virtual Training Course Protocol)

Course Evaluation (Section 3.7 of the SHA Virtual Segment Two Training Protocol)

Miscellaneous Information

Signature

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