Seafood HACCP and SCP official courses (Certificates issued by the Seafood HACCP Alliance and AFDO). Sao Paulo, Brazil.



Training and the FDA Seafood HACCP Regulation

The Seafood HACCP Alliance training program was designed to meet the training requirements established under the U.S. Food and Drug Administration (FDA) mandatory seafood HACCP regulation (21 CFR Part 123). One part (Section 123.10) of this regulation requires that certain HACCP activities be conducted by a "trained individual".

A "trained individual" is one who “has successfully completed training in the application of HACCP principles to fish and fishery product processing at least equivalent to that received under a standardized curriculum recognized as adequate by the FDA or who is otherwise qualified through job experience to perform these functions”.

The FDA has recognized the Seafood HACCP Alliance training program as the standardized curriculum by which the agency will evaluate training courses to determine if they meet the requirements of this regulation

The following activities must be conducted by a "trained individual":

  • Developing a HACCP plan, that is appropriate for a specific processor, in order to meet the requirements of Sec. 123.6(b);
  • Reassessing and modifying the HACCP plan in accordance with the corrective action procedures specified in Sec. 123.7(c)(5), the verification activities specified in Sec. 123.8(a)(1), and the hazard analysis in accordance with the verification activities specified in Sec. 123.8(c); and
  • Performing the record review required by Sec. 123.8(a)(3)


Sanitation Control Procedures (SCP) for Fish and Fishery Products

The Sanitation Control Procedures training is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly known as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used during processing in order to show their compliance with good sanitary conditions and practices.

This is a one-day Sanitation Control Procedures for Processing Fish and Fishery Products (SCP) training designed to educate seafood processors, packers, wholesalers, importers, harvesters, and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.

Satisfactory completion of the course ensures that the participant is acquainted with:

  • An understanding of how to develop Sanitation Standard Operating Procedures (SSOP)
  • Tools to develop, implement, monitor, correct, document, and verify SSOP.


Participants who complete both courses will receive two certificates issued by the Seafood HACCP Alliance and AFDO, that fulfills the FDA requirements for seafood HACCP and SCP training.


Instructor: Jorge Descalzo, Ph.D.: Train the trainer AFDO / Seafood HACCP Alliance for SHA Basic Seafood HACCP Course, Segment Two HACCP Courses, and the related Sanitation Control Procedures (SCP) Course. CV:

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Place: Sheraton Sao Paulo WTC Hotel, Nacoes Unidas Ave 12559, Brooklin Novo Sao Paulo, São Paulo, Brasil



The fee for the training is USD850. Registration includes the training materials (pdf). You also have to pay USD100 to receive both certificates from AFDO. Participation for the entire 3 days is required for the certificate.

Participants in the training program are encouraged to register as soon as possible, as class-size is limited and seats are reserved only after payment is received. But please hold off on making any travel plans until we have at least 20 confirmed participants in the training. The training will take place in the following 2 weeks after that.

If you can not participate you can nominate another person to replace you or to receive consultancy services.

If there are not enough confirmed participants by September 1st we will reimburse you the money. 


For general registration questions contact Flavio Dominguez at +1 305-809-0838 or This email address is being protected from spambots. You need JavaScript enabled to view it.


Seafood HACCP train the trainerSCP train the trainer