April 7, 2025
@
9:00 am
–
April 9, 2025
@
1:00 pm JST
Meeting details & documents will be provided in an email after purchase. The course will be taught in English, a Japanese translator will be available upon request.
Enhance food safety and quality with our HACCP course designed for the seafood industry, meeting international standards. Ideal for companies looking to export to United States. Take the course now and deliver peace of mind and safety to your customers!
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.
Class Requirements:
16 hours of active participation split into 2 1/2 days with lunch breaks
Student Information sheet filled out before class
Physical Copies of Books are Provided On-Site, and Digital Copies are available for review before class
Seafood HACCP Course Agenda:
Day 1: April 7, 2025 – 9:00 am – 5:oo pm
Day 2: April 8, 2025 – 9:00 am – 5:00 pm
Day 3: April 9, 2025 – 9:00 am – 1:00 pm
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP
Describe the purpose of the course
Explain the relationship of the Alliance and AFDO
Introduce the HACCP concept for food safety
PREREQUISITE PROGRAMS
Review programs that need to be in place before implementation of a HACCP program
Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation
Review examples of SCPs, monitoring, and records in curriculum manual
Review other relevant regulatory requirements that may apply to the audience
SEAFOOD SAFETY HAZARDS
Describe the general types of hazards including species-related hazards and process-related hazards
Describe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:
What causes the seafood safety hazard
What seafood products and processes are affected by the hazard
How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)
PRELIMINARY STEPS
Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce the XYZ Seafood Company model example to demonstrate preliminary steps
CONDUCTING A HAZARD ANALYSIS
Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide
Describe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision
Describe control measures for specific types of hazards
Use the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide
DETERMINING CRITICAL CONTROL POINTS
Define critical control points (CCPs)
Continue with teaching example to identify CCPs
Discuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’
ESTABLISHING CRITICAL LIMITS
Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options from the hazard chapters of the FDA’s Hazards Guide
Describe how to select one or more critical limits from a control strategy in Hazards Guide
Discuss the use of operating limits
Use the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide
CRITICAL CONTROL POINTS MONITORING
Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide
DAY 2
CORRECTIVE ACTIONS
Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide
ESTABLISH VERIFICATION PROCEDURES
Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide
RECORD-KEEPING PROCEDURES
Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the FDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide
OVERVIEW OF FDA SEAFOOD HACCP REGULATION
Introduce the FDA seafood HACCP regulation and its format
Discuss each of the elements of the regulation using the curriculum manual format
RESOURCES FOR PREPARING HACCP PLANS
REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION
Divide students into groups of 6 people or less and select a Teaching Model for each group to work on.
DAY 3
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS
Students complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary
GROUP PRESENTATIONS
Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors
April 7, 2025 @ 9:00 am – April 9, 2025 @ 1:00 pm JST
Meeting details & documents will be provided in an email after purchase. The course will be taught in English, a Japanese translator will be available upon request.
Enhance food safety and quality with our HACCP course designed for the seafood industry, meeting international standards. Ideal for companies looking to export to United States. Take the course now and deliver peace of mind and safety to your customers! Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. Class Requirements:Details
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