Seafood HACCP Segment II

Course Description
This Segment II Seafood HACCP training meets all FDA and Seafood HACCP Alliance requirements, with a fresh spin: we cover the core seafood and finfish principles in depth while offering an enhanced focus on molluscan shellfish, especially oysters, and the unique workflows of shellfish dealers.

Whether you handle tuna or triploid oysters, this hands-on, one-day course will help you apply HACCP principles to real-world seafood operations: wild-caught, aquacultured, processed, or shipped.

Participants will:

• Work with HACCP plans for finfish and shellfish operations using current FDA guidance
• Dive deep into molluscan-specific hazards, like Vibrio spp., biotoxins, and temperature control during post-harvest handling
• Explore dealer-specific scenarios
• Work through real case studies blending finfish and shellfish HACCP planning
• Get instructor feedback tailored to your product type and operational challenges

You’ll leave with practical tools and insight, whether you're dealing with Mahi mahi fillets or oysters on the half shell.

Who Should Attend

• Seafood and finfish processors, packers, and distributors
• Shellfish dealers, wholesalers, and aquaculturists
• QA/QC personnel handling both finfish and molluscan shellfish
• Regulatory or public health professionals seeking real-world insight into shellfish HACCP compliance

Certification & Prerequisites
Participants must complete the Seafood HACCP Segment I (online) training via Cornell prior to attending within 9 months or less. Upon successful completion, you’ll receive the official AFDO Certificate of Course Completion, recognized by FDA under 21 CFR Part 123. Minimum of 10 students to hold the class.

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Host or Publisher James Becker