Virtual Segment 2 - February 23
2026-02-23 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 eCornell University (less than 9 months 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 - March 2
2026-03-02 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - March 7
2026-03-07 08:00 - 16:00 (America/Los_Angeles)

Live Segment 2 (Dallas, TX) - March 11
2026-03-11 10:00 - 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 eCornell University (less than 9 months 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 - March 20 ET
2026-03-20 08:00 - 16:00 (America/New_York)

Basic Seafood HACCP - Seal Beach
2026-03-23 08:00 - 2026-03-24 17:00, 2026-04-14 08:00 - 2026-04-15 17:00, 2026-05-11 08:00 - 2026-05-12 17:00 (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.
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.
Class Requirements:

16 hours of active participation split into 2 days with 1-hour lunch break per day
Student Information sheet filled out before class
Digital or Physical Copy of the Books (Digital Links Provided, Please Bring Your Own Device)

Seafood HACCP Course Agenda:
Day 1
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

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

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)

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

Break
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

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’

Lunch
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

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

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

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 2
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

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

RESOURCES FOR PREPARING HACCP PLANS
Break
REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

Divide students into groups of 6 people or less and select a Teaching Model for each group to work on.

Lunch
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Break
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Live Segment 2 (Seal Beach, CA) - March 24
2026-03-24 09:00 - 17:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States

Virtual Segment 2 - March 30
2026-03-30 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - April 2 ET
2026-04-02 08:00 - 16:00 (America/New_York)

Virtual Segment 2 - April 8
2026-04-08 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - April 11
2026-04-11 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - April 13 ET
2026-04-13 08:00 - 16:00 (America/New_York)

Live Segment 2 (Seal Beach, CA) - April 14
2026-04-14 09:00 - 17:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States

Virtual Segment 2 - April 23
2026-04-23 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - April 28
2026-04-28 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - May 4
2026-05-04 08:00 - 16:00 (America/Los_Angeles)

Live Segment 2 (Dallas, TX) - May 8
2026-05-08 10:00 - 17:00 (America/Chicago) | Dallas, TX, Dallas, TX, United States

Live Segment 2 (Seal Beach, CA) - May 12
2026-05-12 09:00 - 17:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States

Virtual Segment 2 - May 13
2026-05-13 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - May 16
2026-05-16 08:00 - 16:00 (America/Los_Angeles)

Virtual Segment 2 - May 18 ET
2026-05-18 08:00 - 16:00 (America/New_York)

Virtual Segment 2 - May 22
2026-05-22 08:00 - 16:00 (America/Los_Angeles)

Virtual Basic Seafood HACCP - May 26-29
2026-05-26 08:00 - 2026-05-29 12:30 (America/Los_Angeles)
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
