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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210908T080000
DTEND;TZID=America/Los_Angeles:20210908T160000
DTSTAMP:20260404T122347
CREATED:20210615T183321Z
LAST-MODIFIED:20210907T205817Z
UID:1227-1631088000-1631116800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - September 8 Course #10436
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-september-8/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210830T080000
DTEND;TZID=America/Los_Angeles:20210830T160000
DTSTAMP:20260404T122347
CREATED:20210326T181623Z
LAST-MODIFIED:20210514T192619Z
UID:1049-1630310400-1630339200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - August 30
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-august-30/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210827T073000
DTEND;TZID=America/Los_Angeles:20210827T160000
DTSTAMP:20260404T122347
CREATED:20210820T142847Z
LAST-MODIFIED:20210820T143405Z
UID:1482-1630049400-1630080000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - August 27
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-august-27/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210819T070000
DTEND;TZID=America/Los_Angeles:20210820T160000
DTSTAMP:20260404T122347
CREATED:20210727T175437Z
LAST-MODIFIED:20210727T175437Z
UID:1385-1629356400-1629475200@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-6/
CATEGORIES:Virtual Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210818T073000
DTEND;TZID=America/Los_Angeles:20210818T160000
DTSTAMP:20260404T122347
CREATED:20210326T175506Z
LAST-MODIFIED:20210629T214555Z
UID:1046-1629271800-1629302400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10377
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-august-18/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210809T073000
DTEND;TZID=America/Los_Angeles:20210809T160000
DTSTAMP:20260404T122347
CREATED:20210326T173627Z
LAST-MODIFIED:20210803T152901Z
UID:1040-1628494200-1628524800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10379
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-august-9/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210804T073000
DTEND;TZID=America/Los_Angeles:20210804T160000
DTSTAMP:20260404T122347
CREATED:20210326T172532Z
LAST-MODIFIED:20210629T213733Z
UID:1036-1628062200-1628092800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10375
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-august-4/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210731T073000
DTEND;TZID=America/Los_Angeles:20210731T160000
DTSTAMP:20260404T122347
CREATED:20210326T171640Z
LAST-MODIFIED:20210629T213620Z
UID:1032-1627716600-1627747200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10374
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-31/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210729T070000
DTEND;TZID=America/Los_Angeles:20210730T160000
DTSTAMP:20260404T122347
CREATED:20210714T170555Z
LAST-MODIFIED:20210714T170555Z
UID:1348-1627542000-1627660800@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-5/
CATEGORIES:Virtual Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210728T073000
DTEND;TZID=America/Los_Angeles:20210728T160000
DTSTAMP:20260404T122347
CREATED:20210326T170007Z
LAST-MODIFIED:20210629T212839Z
UID:1029-1627457400-1627488000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10373
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-28/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210721T073000
DTEND;TZID=America/Los_Angeles:20210721T160000
DTSTAMP:20260404T122347
CREATED:20210701T173340Z
LAST-MODIFIED:20210701T173559Z
UID:1322-1626852600-1626883200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - July 21
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-21/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210715T073000
DTEND;TZID=America/Los_Angeles:20210715T160000
DTSTAMP:20260404T122347
CREATED:20210326T165348Z
LAST-MODIFIED:20210629T211317Z
UID:1024-1626334200-1626364800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10372
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-15/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210706T073000
DTEND;TZID=America/Los_Angeles:20210706T160000
DTSTAMP:20260404T122347
CREATED:20210326T162953Z
LAST-MODIFIED:20210629T210757Z
UID:1019-1625556600-1625587200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course 10371
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-6/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210630T073000
DTEND;TZID=America/Los_Angeles:20210630T160000
DTSTAMP:20260404T122347
CREATED:20201230T231852Z
LAST-MODIFIED:20210107T220917Z
UID:687-1625038200-1625068800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10326
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-course-14/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210624T073000
DTEND;TZID=America/Los_Angeles:20210624T160000
DTSTAMP:20260404T122347
CREATED:20201230T231041Z
LAST-MODIFIED:20210107T221001Z
UID:684-1624519800-1624550400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10325
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-course-13/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210616T073000
DTEND;TZID=America/Los_Angeles:20210616T160000
DTSTAMP:20260404T122347
CREATED:20201230T230603Z
LAST-MODIFIED:20210107T221027Z
UID:681-1623828600-1623859200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10324
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-course-12/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210611T073000
DTEND;TZID=America/Los_Angeles:20210611T160000
DTSTAMP:20260404T122347
CREATED:20201230T225636Z
LAST-MODIFIED:20210107T221112Z
UID:678-1623396600-1623427200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10323
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-course-11/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210605T073000
DTEND;TZID=America/Los_Angeles:20210605T160000
DTSTAMP:20260404T122347
CREATED:20201230T223113Z
LAST-MODIFIED:20210107T225555Z
UID:675-1622878200-1622908800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10322
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-course-10/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210603T070000
DTEND;TZID=America/Los_Angeles:20210604T160000
DTSTAMP:20260404T122347
CREATED:20210505T140717Z
LAST-MODIFIED:20210505T140717Z
UID:1155-1622703600-1622822400@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-4/
CATEGORIES:Virtual Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210528T073000
DTEND;TZID=America/Los_Angeles:20210528T160000
DTSTAMP:20260404T122348
CREATED:20201230T211458Z
LAST-MODIFIED:20210524T161106Z
UID:672-1622187000-1622217600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10321
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-course-9/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210524T073000
DTEND;TZID=America/Los_Angeles:20210524T160000
DTSTAMP:20260404T122348
CREATED:20210513T200732Z
LAST-MODIFIED:20210519T214115Z
UID:1173-1621841400-1621872000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course 10413
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-2-5-24-21/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210521T090000
DTEND;TZID=America/Los_Angeles:20210521T160000
DTSTAMP:20260404T122348
CREATED:20201221T023245Z
LAST-MODIFIED:20210430T172033Z
UID:618-1621587600-1621612800@haccp4seafood.com
SUMMARY:Segment 2 - Course #10319
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)\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/segment-2-course-2/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210520T070000
DTEND;TZID=America/Los_Angeles:20210521T160000
DTSTAMP:20260404T122348
CREATED:20201221T020222Z
LAST-MODIFIED:20210107T225737Z
UID:612-1621494000-1621612800@haccp4seafood.com
SUMMARY:Basic Seafood HACCP Course #10320
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\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-2/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210517T073000
DTEND;TZID=America/Los_Angeles:20210517T160000
DTSTAMP:20260404T122348
CREATED:20201230T211040Z
LAST-MODIFIED:20210107T231356Z
UID:669-1621236600-1621267200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10318
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-course-8/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210512T073000
DTEND;TZID=America/Los_Angeles:20210512T160000
DTSTAMP:20260404T122348
CREATED:20201230T204823Z
LAST-MODIFIED:20210107T231328Z
UID:666-1620804600-1620835200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10317
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-course-7/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210503T073000
DTEND;TZID=America/Los_Angeles:20210503T160000
DTSTAMP:20260404T122348
CREATED:20201230T204454Z
LAST-MODIFIED:20210107T231003Z
UID:663-1620027000-1620057600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10316
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-course-6/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210427T073000
DTEND;TZID=America/Los_Angeles:20210427T160000
DTSTAMP:20260404T122348
CREATED:20201230T203316Z
LAST-MODIFIED:20210107T230918Z
UID:660-1619508600-1619539200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10315
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-course-5/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210424T073000
DTEND;TZID=America/Los_Angeles:20210424T160000
DTSTAMP:20260404T122348
CREATED:20201230T202206Z
LAST-MODIFIED:20210421T160745Z
UID:657-1619249400-1619280000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10314
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-course-4/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210422T070000
DTEND;TZID=America/Los_Angeles:20210423T160000
DTSTAMP:20260404T122348
CREATED:20201220T193145Z
LAST-MODIFIED:20210311T214318Z
UID:583-1619074800-1619193600@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-3/
CATEGORIES:Virtual Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210420T073000
DTEND;TZID=America/Los_Angeles:20210420T160000
DTSTAMP:20260404T122348
CREATED:20201230T201356Z
LAST-MODIFIED:20210322T152447Z
UID:654-1618903800-1618934400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - Course #10313
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-course-3/
CATEGORIES:Virtual Seafood HACCP Segment 2
END:VEVENT
END:VCALENDAR