Acknowledgements

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

This 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.

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 and Tom Frank—Cornell University Food Industry Management Distance Education Program.

The course concept, structure, format, and initial draft modules were developed by a working subcommittee of the Alliance Alternative Training Committee which included: Ken Gall, Debra DeVlieger, Tom Frank, Steve Kern, Tom Rippen—University of Maryland, Steve Otwell—University of Florida, Lori Pivarnik—University of Rhode Island, and Karla Ruzicka—National Marine Fisheries Service.

Final course content was determined by an editorial committee which included: Don Kraemer—FDA Office of Seafood, Kim Young—FDA Office of Seafood, Debra DeVlieger—FDA, John Lattimore—Texas Department of Health, Bob Collette—National Fisheries Institute, Lisa Weddig—National Food Processors Institute, and Ken Gall—New York Sea Grant.

The Alternative Training Committee of the National Seafood HACCP Alliance reviewed all course modules and assisted with the development of the course format and concept. Committee members included:

Ken Gall, Chair—New York Sea Grant
Tom Rippen, Co-Chair—University of Maryland
Debra DeVlieger—U.S. Food and Drug Administration
Joe Corby—New York Department of Agriculture and Markets
John Lattimore—Texas Department of Health
Lori Pivarnik—University of Rhode Island
Doris Hicks—University of Delaware
Don Kraemer—U.S. Food and Drug Administration
Kim Young—U.S. Food and Drug Administration
Karla Ruzicka—National Marine Fisheries Service
Lisa Weddig—National Food Processors Institute
Bob Collette—National Fisheries Institute
Steve Otwell—University of Florida
Bob Fisher—Virginia Institute of Marine Science
Don Kramer—University of Alaska
George Flick—Virginia Tech
Chris Wogee—California Department of Health Services
Ken Moore—Interstate Shellfish Sanitation Conference
Gary German—U.S. Food and Drug Administration