Virtual Segment 2 - February 22
2025-02-22 08:00 - 17:00 (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 9 months – 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 - February 25
2025-02-25 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - February 28 (ET)
2025-02-28 08:00 - 17:00 (America/Los_Angeles)

In-person Segment 2 (Dallas, TX) - March 7
2025-03-07 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 - March 8
2025-03-08 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - March 10 (ET)
2025-03-10 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - March 21
2025-03-21 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - March 28
2025-03-28 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - March 31
2025-03-31 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - April 22 (ET)
2025-04-22 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - April 25
2025-04-25 08:00 - 17:00 (America/Los_Angeles)

Live Segment 2 (Long Beach, CA) - April 30
2025-04-30 09:00 - 16:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, 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 copy of the Book (Digital Link Provided, Please Bring Your Own Device)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 TrainerGroup 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 - May 1
2025-05-01 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - May 3
2025-05-03 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - May 9
2025-05-09 08:00 - 17:00 (America/Los_Angeles)

In-person Segment 2 (Dallas, TX) - May 16
2025-05-16 09:00 - 16:00 (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 BookSeafood 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 TrainerGroup 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 - May 19
2025-05-19 08:00 - 17:00 (America/Los_Angeles)

Seafood HACCP Segment 2 - Seal Beach
2025-05-23 09:00 - 17:00 (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/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 copy of the Book (Digital Link Provided, Please Bring Your Own Device)

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 - May 28
2025-05-28 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - May 30 (ET)
2025-05-30 08:00 - 17:00 (America/Los_Angeles)

Live Segment 2 (Long Beach, CA) - June 5
2025-06-05 09:00 - 16:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States

Virtual Segment 2 - June 6
2025-06-06 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - June 9
2025-06-09 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - June 20 (ET)
2025-06-20 08:00 - 17:00 (America/New_York)

Virtual Segment 2 - June 25
2025-06-25 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - June 28
2025-06-28 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - July 2
2025-07-02 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - July 12
2025-07-12 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - July 14
2025-07-14 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - July 17
2025-07-17 08:00 - 16:00 (America/Los_Angeles)
