Virtual Segment 2 - June 21
2023-06-21 08:00 - 16:00 (America/Los_Angeles)
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

Virtual Segment 2 - June 23
2023-06-23 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - July 3
2023-07-03 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - July 8
2023-07-08 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - July 12
2023-07-12 08:00 - 16:00 (America/Los_Angeles)

In-person Segment 2 (Dallas, TX) - July 18
2023-07-18 09:00 - 17:00 (America/Chicago) | Dallas, TX, Dallas, TX, United States
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 Book

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

Virtual Segment 2 - July 21
2023-07-21 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - July 31
2023-07-31 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - August 4
2023-08-04 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - August 9
2023-08-09 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - August 19
2023-08-19 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - August 23
2023-08-23 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - August 28
2023-08-28 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - September 7
2023-09-07 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - September 11
2023-09-11 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - September 13
2023-09-13 08:00 - 16:00 (America/Los_Angeles)

In-person Segment 2 (Dallas, TX) - September 15
2023-09-15 09:00 - 17:00 (America/Chicago) | Dallas, TX, Dallas, TX, United States

Virtual Segment 2 - September 30
2023-09-30 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - October 2
2023-10-02 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - October 9
2023-10-09 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - October 13
2023-10-13 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - October 21
2023-10-21 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - October 25
2023-10-25 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - November 3
2023-11-03 08:00 - 16:00 (America/Los_Angeles)

In-person Segment 2 (Dallas, TX) - November 7
2023-11-07 09:00 - 17:00 (America/Chicago) | Dallas, TX, Dallas, TX, United States

Virtual Segment 2 - November 10
2023-11-10 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - November 15
2023-11-15 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - November 18
2023-11-18 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - November 20
2023-11-20 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - November 22
2023-11-22 08:00 - 16:00 (America/Los_Angeles)
