The Seafood HACCP Alliance was formed to foster a more uniform and current national education, training and technical assistance program for the seafood industry and the federal, state and local food inspectors. The Alliance approach is to develop basic education manuals and conduct a series of 'train-the-trainer' courses to help prepare a cadre of instructors across the nation. Likewise, through continuing project funds from FDA and the National Sea Grant College Program, the Alliance offers a number of training sessions for the regional industries and inspectors as well. In addition to Basic HACCP and the Alliance Train the Trainer programs, training programs for sanitation are delivered both domestically and internationally. The Alliance is also currently active in developing training programs for food transportation and food safety issues associated with aquaculturally produced seafood products. Annual meetings of the Seafood HACCP Alliance Steering Committee and Alliance Executive Committee bring together seafood experts from federal and state governments, industry, trade associations, and academia to address Alliance sustainability, relevance, and effectiveness in achieving its educational and training functions.
The Seafood HACCP Alliance? (SHA) is a collaborative training program involving representation from three federal agencies (the Food and Drug Administration, U.S. Department of Agriculture-CSREES, and U.S. Department of Commerce-Seafood Inspection Program), all respective state agencies through the AFDO regional affiliates, the Interstate Shellfish Sanitation Conference, and the seafood industry trade associations, National Fisheries Institute and Seafood Products Association. The SHA has expanded to include international groups, aquaculture, trade associations, a national training institute, and retail and manufacturing trade associations. The SHA is a network of trainers dedicated to provide standardized internationally recognized training for the seafood industry and regulatory officials. These programs are linked in a cooperative partnership with expertise and instructors from numerous academic, Extension Service and Sea Grant College programs across the nation. The collaborative working structure is known as the SHA Steering Committee by which any commercial, regulatory or food safety expertise can communicate interest and support. Annual meetings of the SHA Steering Committee and SHA Executive Committee allows the organization to coordinate its efforts, update training programs, discuss seafood safety issues, address field technical matters, and provide a forum for relative discussion on seafood safety matters.
