Safe Quality Seafood Associates (SQSA)/ Association of Food and Drug Officials (AFDO) Seafood HACCP Segment 2 and 2.5 Day Basic Courses


HACCP Training in Miami
Segment OneSegment Two

SQSA’s lead HACCP instructor, Scott Zimmerman, has been a teacher in Seafood HACCP since 2010. Mr. Zimmerman has professional training in Hazard Analysis Critical Control Point (HACCP) from both the Association of Food and Drug Officials (AFDO) Seafood HACCP Alliance, and the National Marine Fisheries Service (NMFS). He has experience with both wild and farm-raised seafood products.

SQSA is a registered provider of HACCP training for students seeking the AFDO “Segment Two” live course. The “Alliance” 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). This Seafood HACCP Alliance alternative training curriculum has two parts or “Segments.” Segment One is the Seafood HACCP Internet course hosted by Cornell University. Those who complete the Internet course are eligible to attend SQSA’s one-day Segment Two course taught by SQSA. The Seafood HACCP course provides training in Pre-Requisite Programs (i.e., Sanitation Standard Operating Procedures (SSOP/SCP), current Good Management Practices (cGMP), hazard analysis, determining critical control points, establishing and verifying critical limits, determining corrective actions, internal auditing practices, and developing monitoring records for cooked and raw seafood products.

Aside from covering the required course curriculum, Mr. Zimmerman provides students with the critical feedback they need to pass regulatory audits. As a Safe Quality Foods (SQF) lead auditor in four Food Sector Categories (feed mills, fish farms, warehousing/distribution, seafood processing), Mr. Zimmerman casts a wider perspective on compliance throughout the seafood supply chain. Detailed focus is made on essential regulatory documentation such as how to produce monitoring and verification records for processing and sanitation procedures. At the end of the course, we walk the students through a sample HACCP program to help students visualize the steps involved in identifying hazards, which steps are critical to controlling significant hazards, and how you will prove to the officer that your operation is compliant with the regulation.

Additional perks students love about SQSA’s HACCP courses

    • The class sizes are small (less than 10 students per class). You’re not just a number in the crowd!!
    • We discuss real life examples of how HACCP relates to your operation.
    • All of our courses are offered once a month, so if you can’t make it, we will reserve you a seat for the next course!
    • Reserving your seat in the course is easy, Contact us via email and include your course completion notice from the Segment 1 online portion, and pay with a check or major credit card.
    • SQSA’s office is located at 3326 NW South River Drive Miami, FL 33142, minutes away from Miami International Airport. Take a blue taxi or rideshare (Lyft/Uber) from the new train station located just outside the airport. There are also several hotels and restaurants within minutes of our office.

In addition to the open courses held in Miami, we also teach private courses at your location. For operators that require several employees to be trained, it is more cost effective to have the instructor teach a course at your location. SQSA teaches both the Segment 2 and Basic course for operations who want a more personalized training experience. The cost of a private course will depend on the location of your operation and the number of students that require training. Clients often combine our training services with other services such as environmental sampling, facility/document audits, quality control and HACCP program implementation.

Maybe the timing is right for you to schedule a visit with SQSA! –
Please call 305-877-1932 or Contact us via email


Product Evaluation

SQSA has established a training curriculum to assist seafood businesses in building an internal quality program to assess the quality and safety of seafood products. This course is exclusively taught by Mr. Monty Berg. In his previous position, Monty was employed by the United States Department of Commerce (USDC) Seafood Inspection Program (SIP), where he developed a career for 35 years. As an employee of USDC, Monty fulfilled numerous duties, primarily as the Southeastern regional supervisor. Monty has a wealth of experience with the production, processing, and inspection of various seafood items. His professional insight regarding product specifications, facility observations, and product wholesomeness is highly regarded by the seafood industry. This hands-on training teaches operators how to interpret and implement testing methods to determine sample size, decomposition, net weight, uniformity, defects, label checks. At the end of this course you will be provided documents to start recording and evaluating incoming lots.

SQSA’s Quality Training Courses are tailored specifically to the needs of the client. For example, if the customer only handles pasteurized crabmeat and frozen shrimp, the course will teach the processor about issues specific to assessing the quality of those products such as seam checks, workmanship, grade, sensory indicators, and record keeping practices. Operators that schedule private courses on location will have the opportunity to fine tune written product specifications.

This course does not end when we leave your office. Once you have your inspection program up and running, send us the results of your inspections for us to help you review!

This course includes a certificate of attendance issued by SQSA Contact us for your free estimate

Please call 305-877-1932 or Contact us via email


Internal Auditor Training

SQSA’s internal auditing course meets the requirements for SQF 7.2 FSC 9 and 11. As a registered SQF Lead Auditor, with past certifications in GlobalG.A.P, BAP, and ISO 9001, our instructor as conducted hundreds of audits for seafood processors. This Internal Auditor Training will provide your staff with the knowledge and tools necessary to maintain your quality and foods safety management systems and be prepared for annual certification audits. This course includes a certificate of attendance issued by SQSA Contact us for your free estimate
Please call 305-877-1932 or Contact us via email


Sanitation Control Procedure

The Sanitation Control Procedures for the Seafood Industry Training Course is based on materials established by the Association of Food and Drug Officials (AFDO), Seafood HACCP Alliance (SHA) and the Food and Drug Administration (FDA). The purpose of this course is to assist industry in developing and implementing Sanitation Control Procedures as mandated by FDA’s “Seafood HACCP Regulation.” (21 CFR, Parts 123 & 1240). The objective of this course is to teach processors how to develop operating procedures for cleaning and sanitizing (SSOP) and how to monitor and keep records of sanitation activities. This one day course covers all eight key areas of sanitation and provides processors with record keeping formats and practices that meet federal and state requirements. Certificates of Attendance are issued by AFDO. Contact us for your free estimate

Please call 305-877-1932 or Contact us via email


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