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 Certificate issued after completion of the course.

Virtual Class Requirements:

• 8 hours of active participation with a 1-hour lunch break
• 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
• Segment 1 Completion through Cornell University (less than 2 years old)

Virtual Seafood HACCP Segment 2 Course Agenda:

Introduction to virtual learning program and ID verification.

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