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Basic Seafood HACCP Course in Spanish Language

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Basic Seafood HACCP Course in Spanish Language

Provided by Louisiana State University and Virginia Tech

A Spanish-Language Basic Seafood HACCP Course will be offered September 29, 30 and October 1 , 2020 at Virginia Tech Seafood Agricultural and Research Extension Center in Hampton, Virginia. The course will be taught fully in Spanish by Seafood HACCP Alliance instructors, Abigail Villalba from Virginia Tech and Evelyn Watts from Louisiana State University.

The three-day Basic Seafood HACCP course was developed by the National Seafood HACCP Alliance and covers the 7 principles of HACCP (Hazard Analysis Critical Control Point) as it relates to seafood harvesting, processing, transporting, and distributing. This course is designed to meet HACCP training requirements established under Title 21 CFR, Part 123.10 and is for anyone needing to implement a HACCP system in a seafood manufacturing facility.

HACCP Training for Catfish processors: In addition to the three-day Basic Seafood HACCP, this course includes a section in the development of HACCP plan for catfish and record review for those that need to comply with the USDA requirement of instruction in the application of the seven principles of HACCP to Siluriformes processing, as required in 9 CFR 417.7. To comply with USDA training requirements, catfish processors need to attend to the three-day workshop, plus the Siluriformes section.

Registration deadline is September 14, 2020.

Location: Virginia Tech Seafood AREC, 102 South King St. Hampton, Virginia

Dates: September 29, 30 and October 1, 2020

Time: 8 am – 5 pm

Course fee: $250/student. Fee includes the AFDO Spanish-language seafood HACCP training manuals, handouts, lunch, refreshments, and the AFDO Certificate fee. 

If you are interested in attending or sending someone to this training, please contact Abigail Villalba  or Gail Jamison to get you on the list as soon as possible, or click here to register online. If you need additional information, you can contact us via email or phone.

Payment options:

  • By Check:  Please make checks payable to "CASA"  and mail to: Gail Jamison,  102 S King Street, Hampton, VA 23669
  • By Credit Card:
  • Cash:  Bring with you to class (do not mail)


Abigail Villalba                Gail Jamison                         Evelyn Watts       

(757) 727-4861                  (757) 727-4861                      (225) 578-6304

3 Day Basic HACCP Course Agenda.pdf Basic Seafood HACCP Course 3 Day Agenda

If you are an individual with a disability and desire an accommodation, please contact Gail Jamison at (757) 727-4861 or email during regular business hours at least 10 business days prior to the event.

Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. An equal opportunity/affirmative action employer. Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edward J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg;  M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State, Petersburg.