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
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:
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).
Review Progressive Steps for Developing a HACCP Program
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
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
Organizer