This course is sponsored by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) in association with the North Central Association of Food and Drug Officials (NCAFDO). It is for anyone
who develops, modifies, or reviews seafood hazard analysis critical control point (HACCP) plans. Federal law (21 CFR Part 123) requires establishments that process seafood
to conduct a hazard analysis and if a hazard is identified, develop and follow
a HACCP plan. Satisfactory completion
of this course meets the training requirement indicated in 21 CFR
123.10.
Registration
Registration can be completed online. Registration and payment are due by September 27, 2024. Space is limited and DATCP will accept registrations until the class is full.To register online, click the link below.
When completing the form, provide your name as you want it to appear on your training certificate and use the address where you want your certificate mailed.
Cost
A non-refundable payment for $300 per person covers the cost of the manuals, certification, and
lunch for the first two days of the course.
Parking
Participants should use the guest parking lot in front of the Prairie Oaks State Building.
Schedule
Training begins promptly at 8 a.m. each day and concludes around noon
on the last day. To receive your certificate you must attend the entire
course, participate in the small group work and presentations, and submit a
course evaluation.
NCAFDO
In the U.S., NCAFDO includes Illinois, Indiana, Michigan, Minnesota,
North Dakota, Ohio, South Dakota, and Wisconsin. In Canada, NCAFDO
includes Manitoba and Saskatchewan. Membership, however, is not limited within
these boundaries.
If you are located in
another region, find your AFDO region, and check the appropriate box for your location
on the registration form in the AFDO region section.