Live Segment 2 (Long Beach, CA) – December 3

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Live Segment 2 (Long Beach, CA) – December 3

December 3, 2024 @ 9:00 am - 4:00 pm PST

$399.00 – $450.00
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary. Digital Curriculum & HACCP Plan Documents Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. Class Requirements:
  • 8 hours of active participation with a 1-hour lunch break
  • Student Information sheet filled out before class
  • Segment 1 Completion through Cornell University (less than 2 years old)
  • Digital or Physical copy of the Book (Digital Link Provided, Please Bring Your Own Device)
Seafood HACCP Segment 2 Course Agenda: Introductions Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
  • Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4.
  • Discuss the use of the “Understand the Potential Hazard” section of each
  • Participants should identify the food safety hazards for the provided commodities (e.g., the model provided by SHA or based on the participant’s needs).
Review Progressive Steps for Developing a HACCP Program
  • How to Conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA’s Hazards Guide (Chapter 2, Appendix 3 and a process model provided by SHA or based on participant’s needs).
  • Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.
Lunch Break Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
  • Participants shall be divided appropriately into workgroups of 5 or less
  • Each group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results Paperwork and Final Q & A

Details

Date:
December 3, 2024
Time:
9:00 am - 4:00 pm PST
Cost:
$399.00 – $450.00
Event Category:

Venue

Long Beach, CA
Address Provided After Registration CA

Organizer

Raquel Deniz
Phone
562-292-0555
Email
raquel@safefoodtest.com
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