Meeting details & documents will be provided in an email after purchase.

Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. Certificate is typically processed by AFDO within 3-5 weeks and on rare occasions may take longer.

Class Requirements:

• 16.5 hours of active participation split into 4 days with 10 minute break per day
• Computer & Internet Connection
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class
• Physical or Digital copy of the Seafood HACCP Curriculum Book
  • Digital Link:https://www.flseagrant.org/wp-content/uploads/2024/09/IEB_SGR_137_HAACP_2024_Digital.pdf
  • Purchase a physical copy here:https://ifasbooks.ifas.ufl.edu/p-1550-haccp-hazard-analysis-and-critical-control-point-training-curriculum-6th-edition.aspx
• PHYSICAL copy of the FDA Fish and Fishery Products Hazards and Controls Guidance June 2022 Edition
  •  Purchase a physical copy here:https://ifasbooks.ifas.ufl.edu/p-1111-fish-and-fishery-products-hazards-and-controls-guidance-fda-hazards-guide-4th-edition.aspx

Seafood HACCP Course Agenda:

Day 1

8:00 – 8:30 TECHNOLOGY CHECK AND TROUBLESHOOTING

• Allow for some time to ensure all student can connect to the virtual platform and have adequate audio and video capabilities to participate.
• This is also a good time to ensure they have the required materials (Hazards Guide) and access to shared documents, if using.

8:30-8:45 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

8:45 – 9:45 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

9:45 – 10:00 Break and Roll Call

10:00 – 10:45 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

10:45 – 12:00 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)

12:00 – 12:30 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

Day 2

8:00 – 8:30 REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

• Divide students into groups of 5 people or less and select a Teaching Model for each group to work on.

8:30 -8:50 GROUP WORK SESSIONS ON PRELIMINARY STEPS

• Students review their assigned model and complete the product description forms.

8:50 – 10:20 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

10:20 – 10:30 Break and Roll Call

10:30 – 11:00 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’

11:00 – 12:30 GROUP WORK SESSIONS ON CONDUCTING A HAZARD ANALYSIS

Students identify all potential food safety hazards and complete the Hazard Analysis worksheet for their assigned model using the FDA Hazards Guide.

Day 3

8:00 – 9:00 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

9:00 – 10:00 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

10:00 – 10:15 Break and Roll Call

10:15 – 11:00 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

11:00 – 12:00 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

Day 4

8:00 – 8:45 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

8:45 – 10:15 GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

• Students complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary

10:15 – 10:30 Break and Roll Call

10:30 – 12:00 GROUP PRESENTATIONS

• Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors

12:00 – 12:30 REVIEW, Q&A, AND ADJOURN