BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//HACCP4Seafood - ECPv6.10.0//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:HACCP4Seafood
X-ORIGINAL-URL:https://haccp4seafood.com
X-WR-CALDESC:Events for HACCP4Seafood
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20220313T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20221106T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220716T080000
DTEND;TZID=America/Los_Angeles:20220716T160000
DTSTAMP:20260404T084042
CREATED:20220218T223041Z
LAST-MODIFIED:20220218T223041Z
UID:2186-1657958400-1657987200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - July 16
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-july-16/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220714T080000
DTEND;TZID=America/Los_Angeles:20220715T170000
DTSTAMP:20260404T084042
CREATED:20220706T001633Z
LAST-MODIFIED:20220706T001633Z
UID:2572-1657785600-1657904400@haccp4seafood.com
SUMMARY:Virtual International Basic Seafood HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/virtual-international-basic-seafood-haccp-11/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220713T080000
DTEND;TZID=America/Los_Angeles:20220713T160000
DTSTAMP:20260404T084042
CREATED:20220218T222232Z
LAST-MODIFIED:20220218T222232Z
UID:2180-1657699200-1657728000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - July 13
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-july-13/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220708T080000
DTEND;TZID=America/Los_Angeles:20220708T160000
DTSTAMP:20260404T084042
CREATED:20220218T221636Z
LAST-MODIFIED:20220707T004105Z
UID:2177-1657267200-1657296000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - July 8
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-july-8/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220629T080000
DTEND;TZID=America/Los_Angeles:20220629T160000
DTSTAMP:20260404T084042
CREATED:20220520T201525Z
LAST-MODIFIED:20220606T153049Z
UID:2460-1656489600-1656518400@haccp4seafood.com
SUMMARY:Live Segment 2 (Downey\, CA) - June 29
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\nDigital or Physical copy of the Book (Digital Link Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Segment 2 Course Agenda: \nIntroductions \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/live-segment-2-downey-ca-june-27/
LOCATION:Seal Beach\, CA – Main Office\, 212 Main St\, Unit A3\, Seal Beach\, CA\, 90740\, United States
CATEGORIES:Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220628T080000
DTEND;TZID=America/Los_Angeles:20220629T170000
DTSTAMP:20260404T084042
CREATED:20220216T210327Z
LAST-MODIFIED:20220216T210327Z
UID:2136-1656403200-1656522000@haccp4seafood.com
SUMMARY:In-Person: Basic Seafood HACCP Course (Downey\, CA)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nStudent Information sheet filled out before class\nPhysical or Digital Copies of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/in-person-basic-seafood-haccp-course-downey-ca/
LOCATION:Seal Beach\, CA – Main Office\, 212 Main St\, Unit A3\, Seal Beach\, CA\, 90740\, United States
CATEGORIES:Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220616T080000
DTEND;TZID=America/Los_Angeles:20220616T160000
DTSTAMP:20260404T084042
CREATED:20220218T220211Z
LAST-MODIFIED:20220218T220211Z
UID:2173-1655366400-1655395200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 16
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-16/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220606T080000
DTEND;TZID=America/Los_Angeles:20220606T160000
DTSTAMP:20260404T084042
CREATED:20220218T214934Z
LAST-MODIFIED:20220218T214934Z
UID:2169-1654502400-1654531200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 6
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-6/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220604T080000
DTEND;TZID=America/Los_Angeles:20220604T160000
DTSTAMP:20260404T084042
CREATED:20220218T214508Z
LAST-MODIFIED:20220218T214508Z
UID:2166-1654329600-1654358400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 4
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-4/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220601T080000
DTEND;TZID=America/Los_Angeles:20220601T160000
DTSTAMP:20260404T084042
CREATED:20220218T214029Z
LAST-MODIFIED:20220520T033740Z
UID:2163-1654070400-1654099200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 1
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-1/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220524T070000
DTEND;TZID=America/Chicago:20220525T160000
DTSTAMP:20260404T084042
CREATED:20220329T151448Z
LAST-MODIFIED:20220329T151610Z
UID:2319-1653375600-1653494400@haccp4seafood.com
SUMMARY:Basic Seafood HACCP Course (Dallas\, TX)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nStudent Information sheet filled out before class\nDigital or Physical Copy of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/basic-seafood-haccp-course-dallas-tx-3/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220523T080000
DTEND;TZID=America/Chicago:20220523T160000
DTSTAMP:20260404T084042
CREATED:20220329T151931Z
LAST-MODIFIED:20220329T152035Z
UID:2323-1653292800-1653321600@haccp4seafood.com
SUMMARY:In-person Segment 2 (Dallas\, TX)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\nDigital or Physical Book\n\nSeafood HACCP Segment 2 Course Agenda: \nIntroductions \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/in-person-segment-2-dallas-tx/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220520T080000
DTEND;TZID=America/Los_Angeles:20220520T160000
DTSTAMP:20260404T084042
CREATED:20220218T213515Z
LAST-MODIFIED:20220218T213609Z
UID:2158-1653033600-1653062400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 20
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-20/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220516T080000
DTEND;TZID=America/Los_Angeles:20220516T160000
DTSTAMP:20260404T084042
CREATED:20220218T213025Z
LAST-MODIFIED:20220218T213025Z
UID:2154-1652688000-1652716800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 16
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-16/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220510T080000
DTEND;TZID=America/Los_Angeles:20220510T160000
DTSTAMP:20260404T084042
CREATED:20220218T212517Z
LAST-MODIFIED:20220218T212622Z
UID:2150-1652169600-1652198400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 10
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-10/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220507T080000
DTEND;TZID=America/Los_Angeles:20220507T170000
DTSTAMP:20260404T084042
CREATED:20220218T212008Z
LAST-MODIFIED:20230112T011900Z
UID:2145-1651910400-1651942800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 7
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-7/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220427T080000
DTEND;TZID=America/Los_Angeles:20220427T160000
DTSTAMP:20260404T084042
CREATED:20211109T231141Z
LAST-MODIFIED:20220307T170940Z
UID:1792-1651046400-1651075200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 27 Course # 10539
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-25-course-10539/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220421T080000
DTEND;TZID=America/Los_Angeles:20220422T160000
DTSTAMP:20260404T084042
CREATED:20211111T031907Z
LAST-MODIFIED:20211111T031907Z
UID:1797-1650528000-1650643200@haccp4seafood.com
SUMMARY:Virtual International Basic Seafood HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/virtual-international-basic-seafood-haccp-9/
CATEGORIES:Virtual Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220420T080000
DTEND;TZID=America/Los_Angeles:20220420T160000
DTSTAMP:20260404T084042
CREATED:20211111T032452Z
LAST-MODIFIED:20220414T170530Z
UID:1800-1650441600-1650470400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 20 Course # 10538
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-20-course-10538/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220412T080000
DTEND;TZID=America/Los_Angeles:20220412T160000
DTSTAMP:20260404T084042
CREATED:20220330T202702Z
LAST-MODIFIED:20220331T195926Z
UID:2332-1649750400-1649779200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 12 Course # 10660
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-12-course-tbd/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220411T080000
DTEND;TZID=America/Los_Angeles:20220411T160000
DTSTAMP:20260404T084042
CREATED:20211111T032907Z
LAST-MODIFIED:20211111T033204Z
UID:1804-1649664000-1649692800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 11 Course # 10537
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-11-course-10537/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220409T080000
DTEND;TZID=America/Los_Angeles:20220409T160000
DTSTAMP:20260404T084042
CREATED:20211111T033607Z
LAST-MODIFIED:20211111T033607Z
UID:1809-1649491200-1649520000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 9 Course # 10536
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-9-course-10536/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220408T090000
DTEND;TZID=America/Los_Angeles:20220408T160000
DTSTAMP:20260404T084042
CREATED:20211111T041207Z
LAST-MODIFIED:20220316T202612Z
UID:1844-1649408400-1649433600@haccp4seafood.com
SUMMARY:Live Segment 2 (Downey\, CA) - April 8
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\nDigital or Physical copy of the Book (Digital Link Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Segment 2 Course Agenda: \nIntroductions \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/live-segment-2-downey-ca-april-6/
LOCATION:Seal Beach\, CA – Main Office\, 212 Main St\, Unit A3\, Seal Beach\, CA\, 90740\, United States
CATEGORIES:Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220407T080000
DTEND;TZID=America/Los_Angeles:20220408T160000
DTSTAMP:20260404T084042
CREATED:20211111T034325Z
LAST-MODIFIED:20220328T205941Z
UID:1812-1649318400-1649433600@haccp4seafood.com
SUMMARY:Live: Basic Seafood HACCP Course (Downey\, CA) #10522
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Includes: Parking\, Breakfast\, Lunch\, Snacks\, and Coffee \nClass Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nStudent Information sheet filled out before class\nPhysical or Digital Copies of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/basic-seafood-haccp-course-downey-ca-10522/
LOCATION:Seal Beach\, CA – Main Office\, 212 Main St\, Unit A3\, Seal Beach\, CA\, 90740\, United States
CATEGORIES:Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220401T080000
DTEND;TZID=America/Los_Angeles:20220401T160000
DTSTAMP:20260404T084042
CREATED:20211111T040124Z
LAST-MODIFIED:20211111T040124Z
UID:1841-1648800000-1648828800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 1 Course # 10535
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-1-course-10535/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220326T080000
DTEND;TZID=America/Los_Angeles:20220326T160000
DTSTAMP:20260404T084042
CREATED:20211111T042825Z
LAST-MODIFIED:20220319T173812Z
UID:1851-1648281600-1648310400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 26 Course # 10534
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-26-course-10534/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220324T080000
DTEND;TZID=America/Los_Angeles:20220324T160000
DTSTAMP:20260404T084042
CREATED:20211111T044634Z
LAST-MODIFIED:20220321T180147Z
UID:1862-1648108800-1648137600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 24 Course # 10533
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-24-course-10533/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220317T070000
DTEND;TZID=America/Chicago:20220318T160000
DTSTAMP:20260404T084042
CREATED:20211111T035740Z
LAST-MODIFIED:20220314T210746Z
UID:1836-1647500400-1647619200@haccp4seafood.com
SUMMARY:Basic Seafood HACCP Course (Dallas\, TX) #10521
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nStudent Information sheet filled out before class\nDigital or Physical Copy of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/basic-seafood-haccp-course-dallas-tx-10521/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220316T080000
DTEND;TZID=America/Chicago:20220316T160000
DTSTAMP:20260404T084042
CREATED:20211111T044220Z
LAST-MODIFIED:20220314T210902Z
UID:1858-1647417600-1647446400@haccp4seafood.com
SUMMARY:Virtual Segment 2 (Dallas\, TX) - March 16 #10527
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\nDigital or Physical Book\n\nSeafood HACCP Segment 2 Course Agenda: \nIntroductions \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/live-segment-2-dallas-tx-march-16-10527/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220307T080000
DTEND;TZID=America/Los_Angeles:20220307T160000
DTSTAMP:20260404T084042
CREATED:20211111T045024Z
LAST-MODIFIED:20211111T045024Z
UID:1865-1646640000-1646668800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 7 Course # 10532
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify 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). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow 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).\nDeveloping 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.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-7-course-10532/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
END:VCALENDAR