Acknowledgements

This Seafood HACCP Internet training course was developed by the New York Sea Grant Extension Program and Cornell University Cooperative Extension in collaboration with the National Seafood HACCP Alliance.

This original material is based upon work supported by the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture, under agreement number 99-41560-0768. The 2011 edition of the Internet course was partially funded by a grant a grant from the National Integrated Food Safety Initiative (Grant No. 2009-51110-20174) of the National Institute of Food and Agriculture, U.S. Department of Agriculture.

Project Manager—Ken Gall, New York Sea Grant and Cornell University
Course Modules were written by Ken Gall and Debra DeVlieger, U.S. Food and Drug Administration, Seattle, WA.

The course was designed and converted to the Internet format by Steve Kern of Cornell University's Charles H. Dyson School of Applied Economics and Management.

The course concept, structure, format, and initial draft modules were developed by a working subcommittee of the Alliance including: Ken Gall, Debra DeVlieger, Steve Kern, Steve Otwell and Victor Garrido of the University of Florida, Lori Pivarnik of the University of Rhode Island, Doris Hicks of the University of Delaware Sea Grant Program, and Karla Ruzicka of the National Marine Fisheries Service.