Seafood HACCP Train-the-Trainer (TTT) Course
The Train-the-Trainer course focuses on training techniques, materials, and requirements for participants to be recognized as “qualified” SHA instructors.
The qualified instructors are then allowed to conduct the standard Seafood HACCP Alliance training for Basic and Segment Two HACCP courses and the accompanying Sanitation Control Procedures Course (SCP) that yield a “certificate of course completion” in accordance with the established protocols maintained and recorded by SHA/AFDO. The TTT course includes instructor manuals, lectures, and group exercises.
This course is currently closed, but we encourage you to join the waitlist for notifications upon reopening.
Seafood HACCP Train-the-Trainer (TTT) Course
The Train-the-Trainer course focuses on training techniques, materials, and requirements for participants to be recognized as “qualified” SHA instructors.
The qualified instructors are then allowed to conduct the standard Seafood HACCP Alliance training for Basic and Segment Two HACCP courses and the accompanying Sanitation Control Procedures Course (SCP) that yield a “certificate of course completion” in accordance with the established protocols maintained and recorded by SHA/AFDO. The TTT course includes instructor manuals, lectures, and group exercises.
This course is currently closed, but we encourage you to join the waitlist for notifications upon reopening.
Seafood HACCP Alliance Presents
Seafood HACCP
Train-the-Trainer Course
Develop expert-level skills in seafood safety training and join the industry-leading program recognized by U.S. seafood regulatory authorities. Gain the expertise and credentials needed to train others in Seafood HACCP principles and seafood safety. The Seafood HACCP Alliance will host a West Coast event in 2025 for those who missed the 2024 East Coast session.
What You’ll Gain From This Course
Seafood HACCP Train-the-Trainer Course
Eligibility Requirements
prerequisites
To be eligible for this course, you MUST hold an acceptable, SHA recognized, Seafood HACCP Training Certificate. This certificate is essential for participating in the Train-the-Trainer course, as familiarity with the training curriculum is necessary to effectively train others. Significant updates to the guidance and training curriculum were made in 2011, so all acceptable training certificates must be dated 2011 or later. Please verify that your certificate meets this requirement before submitting your application.
Acceptable, FDA-Recognized Training Certificates:
Selection Criteria
Selection criteria are in section 9.3 of the SHA Seafood HACCP and Supplemental Training Protocol and include persons who:
Have a background and training in food science, food microbiology, food chemistry, sanitation in food processing, or related field
Have prior experience with and understanding of Seafood HACCP systems and/or sanitation in food safety processing
Are committed to to assist AFDO regional affiliates and States in conducting future Seafood HACCP training in a cost-effective manner
Express intentions to actually conduct SHA/AFDO Basic Seafood HACCP Training courses
Demonstrate expertise in regional seafood processing, commerce, and regulations when teaching international courses
Seafood HACCP Train-the-Trainer
Application Process
Fill Out Application
Pay for Application
If application accepted…
Seafood HACCP Train-the-Trainer
Frequently Asked Questions
Yes, once the new SCP course is released all existing qualified trainers will be required to complete the TTT before scheduling new SCP Courses.
The Alliance’s SCP course is undergoing a significant update. Additionally, several supplemental training programs are in development, which will necessitate additional TTT courses. As a result, the SCP course has been removed from the annual TTT schedule, and separate TTT sessions will be organized for the new and updated supplemental trainings. Further details about the TTT courses for supplemental trainings, including the SCP course, will be shared with the public soon.
You have two options:
Defer to Next Available TTT Course: You can defer once to the next available Train-the-Trainer course. Note that you will need to pay any difference in registration fees due to annual cost fluctuations. Multiple deferrals are not permitted.
Transfer to a Colleague: If you have a colleague who meets course prerequisites, they can submit their own application (with a $250 USD application fee) and, if accepted, use your $1,349 USD registration fee.
The course fee covers instructors’ time, lodging, and travel, course materials, venue, shipping, and course administration. All other expenses including ground transportation, airfare/train fare, lodging, incidentals, and meals are the attendee’s responsibility and will not be reimbursed.
If cancelled up to 45 days prior to the start date, you can:
Defer to Next Available TTT Course: Defer once to the next course, paying any fee differences due to annual cost fluctuations.
Request a Refund: Receive a full refund of both application and registration fees. Future participation will require a new application.
You must have a valid Basic Seafood HACCP Certificate dated 2011 or later. Applicants who do not provide the proper proof of prerequisite training will not be approved until a valid training certificate is provided to the selection committee.
Applications must be submitted by Friday, February 7, 2025.
Note that the course has a maximum capacity of 35 seats and may fill quickly.
Contact haccp@afdo.org for help during the application process.
The Seafood HACCP Alliance Train-the-Trainer (TTT) course will be conducted in English, with all training materials provided in English. At present, there are no plans to offer the course in additional languages.
However, course materials are available in both English and Spanish on the University of Florida Sea Grant Website: https://www.flseagrant.org/seafood-safety/seafood-haccp-training-and-education/.
If your native language is neither English nor Spanish and you believe having materials in your language would support your understanding after completing the English TTT course, please contact us. We will explore options to identify verified training materials that may meet your needs.
Making this course accessible to diverse audiences is a priority, and we will discuss this issue during future Alliance planning sessions. Thank you for your patience and understanding as we work toward inclusive solutions.
Unfortunately, translators are not permitted to attend the training at this time, as no established protocols currently exist for their participation, including expectations and technical translation requirements.
We recognize the importance of this issue and are committed to addressing it during the planning of future TTT sessions. Thank you for your understanding and patience as we work to improve accessibility.
The Seafood HACCP Alliance TTT course is currently only offered in person, with no plans for a virtual option at this time. We acknowledge that this may pose challenges for individuals unable to travel.
Expanding access to the course is a priority, and we will address this limitation during upcoming Alliance planning sessions. Thank you for your understanding as we strive to make the TTT course more accessible to all.
About Seafood HACCP Alliance’s History
The Seafood HACCP Alliance program originated from the April 1993 National Sea Grant Forum on Seafood Safety and Quality. Following a resolution by the Association of Food and Drug Officials of the Southern States (AFDOSS), the program launched with support from National Sea Grant Directors.
Starting in 1994, the program brought together:
- Seafood specialists from Sea Grant
- Cooperative Extension programs
- Academic experts nationwide
- Federal and state food safety authorities
- International experts
- Seafood trade association representatives
Our program has received ongoing support through grants from:
- U.S. Food and Drug Administration
- U.S. Department of Agriculture
- National Sea Grant College Program
Today, the SHA program stands as the primary training recognized by U.S. seafood regulatory authorities and continues to be foundational for agencies monitoring seafood commerce.