HACCP4Seafood

Virtual Segment 2 - January 25
2025-01-25 08:00 - 17:00 (America/Los_Angeles)
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

8 hours of active participation with a 1-hour lunch break
Computer & Internet Connection
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class
Segment 1 Completion through Cornell University (less than 9 months – 2 years old)

Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).

Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4.
Discuss the use of the “Understand the Potential Hazard” section of each
Participants should identify the food safety hazards for the provided commodities (e.g., the model provided by SHA or based on the participant’s needs).

Review Progressive Steps for Developing a HACCP Program

How to Conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA’s Hazards Guide (Chapter 2, Appendix 3 and a process model provided by SHA or based on participant’s needs).
Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.

Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs

Participants shall be divided appropriately into workgroups of 5 or less
Each group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer

Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A

Virtual Segment 2 - January 21 (ET)
2025-01-21 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - January 17
2025-01-17 08:00 - 17:00 (America/Los_Angeles)

In-person Segment 2 (Dallas, TX) - January 10
2025-01-10 09:00 - 16:00 (America/Chicago)
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary. Digital Curriculum & HACCP Plan Documents Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. Class Requirements: 8 hours of active participation with a 1-hour lunch break

Student Information sheet filled out before class

Segment 1 Completion through Cornell University (less than 2 years old)

Digital or Physical BookSeafood HACCP Segment 2 Course Agenda: Introductions Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4.

Discuss the use of the “Understand the Potential Hazard” section of each

Participants should identify the food safety hazards for the provided commodities (e.g., the model provided by SHA or based on the participant’s needs).Review Progressive Steps for Developing a HACCP Program How to Conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA’s Hazards Guide (Chapter 2, Appendix 3 and a process model provided by SHA or based on participant’s needs).

Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.Lunch Break Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs Participants shall be divided appropriately into workgroups of 5 or less

Each group shall develop a hazard analysis and HACCP plan as deemed appropriate by the TrainerGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results Paperwork and Final Q & A

Basic Seafood HACCP Course (Dallas, TX)
2025-01-09 08:00 - 2025-01-10 16:00 (America/Chicago) | Dallas, TX, Dallas, TX, United States
Meeting details & documents will be provided in an email after purchase. Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. Class Requirements: 16 hours of active participation split into 2 days with 1-hour lunch break per day

Student Information sheet filled out before class

Digital or Physical Copy of the Books (Digital Links Provided, Please Bring Your Own Device)Seafood HACCP Course Agenda: Day 1 ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP Describe the purpose of the course

Explain the relationship of the Alliance and AFDO

Introduce the HACCP concept for food safetyPREREQUISITE PROGRAMS Review programs that need to be in place before implementation of a HACCP program

Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP

Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation

Review examples of SCPs, monitoring, and records in curriculum manual

Review other relevant regulatory requirements that may apply to the audienceSEAFOOD SAFETY HAZARDS Describe the general types of hazards including species-related hazards and process-related hazards

Describe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:What causes the seafood safety hazard

What seafood products and processes are affected by the hazard

How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)PRELIMINARY STEPS Introduce preliminary steps that must be completed prior to applying HACCP principles

Introduce the XYZ Seafood Company model example to demonstrate preliminary stepsBreak CONDUCTING A HAZARD ANALYSIS Describe the steps in the Hazard Analysis process

Introduce and describe the Hazard Analysis form

Describe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide

Describe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision

Describe control measures for specific types of hazards

Use the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard GuideDETERMINING CRITICAL CONTROL POINTS Define critical control points (CCPs)

Continue with teaching example to identify CCPs

Discuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’Lunch ESTABLISHING CRITICAL LIMITS Define and list typical critical limits (CLs) using examples from the curriculum manual

Introduce the HACCP Plan Form

Describe control strategy options from the hazard chapters of the FDA’s Hazards Guide

Describe how to select one or more critical limits from a control strategy in Hazards Guide

Discuss the use of operating limits

Use the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards GuideCRITICAL CONTROL POINTS MONITORING Define and explain the purpose of monitoring

Describe the 4 elements of a complete monitoring procedure

Describe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide

Use the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards GuideCORRECTIVE ACTIONS Define and explain the need for predetermined corrective actions

Explain and identify the components required for a complete corrective action procedure

Describe how to identify appropriate corrective actions using the FDA Hazards Guide

Use the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards GuideESTABLISH VERIFICATION PROCEDURES Define and explain the need for verification procedures

Explain types of verification procedures including validation, routine and periodic verification

Give examples of typical verification procedures needed including accuracy checks, calibration, testing

Describe how to identify appropriate verification procedures using the FDA Hazards Guide

Use the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards GuideDay 2 RECORD-KEEPING PROCEDURES Define and explain the need for record-keeping procedures

Explain types of records needed and the record-keeping requirements in the FDA regulation

Review examples of types of records in the curriculum

Describe how to identify appropriate record-keeping procedures using the FDA Hazards Guide

Use the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards GuideOVERVIEW OF FDA SEAFOOD HACCP REGULATION Introduce the FDA seafood HACCP regulation and its format

Discuss each of the elements of the regulation using the curriculum manual formatRESOURCES FOR PREPARING HACCP PLANS Break REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION Divide students into groups of 6 people or less and select a Teaching Model for each group to work on.Lunch GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS Students complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessaryBreak GROUP PRESENTATIONS Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructorsREVIEW, Q&A, AND ADJOURN

Virtual Segment 2 - January 3
2025-01-03 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - December 30
2024-12-30 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - December 27
2024-12-27 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - December 23 (ET)
2024-12-23 08:00 - 17:00 (America/New_York)

Virtual Segment 2 - December 17
2024-12-17 08:00 - 17:00 (America/Los_Angeles)

Live Segment 2 (Long Beach, CA) – June 5
2024-12-12 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - December 6
2024-12-06 08:00 - 17:00 (America/Los_Angeles)

Live Segment 2 (Long Beach, CA) - December 3
2024-12-03 09:00 - 16:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

Digital Curriculum & HACCP Plan Documents

Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.

Class Requirements:

8 hours of active participation with a 1-hour lunch break
Student Information sheet filled out before class
Segment 1 Completion through Cornell University (less than 2 years old)
Digital or Physical copy of the Book (Digital Link Provided, Please Bring Your Own Device)

Seafood HACCP Segment 2 Course Agenda:

Introductions

Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP

Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).

Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4.
Discuss the use of the “Understand the Potential Hazard” section of each
Participants should identify the food safety hazards for the provided commodities (e.g., the model provided by SHA or based on the participant’s needs).

Review Progressive Steps for Developing a HACCP Program

How to Conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA’s Hazards Guide (Chapter 2, Appendix 3 and a process model provided by SHA or based on participant’s needs).
Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.

Lunch Break

Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs

Participants shall be divided appropriately into workgroups of 5 or less
Each group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer

Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results

Paperwork and Final Q & A

In-Person: Basic Seafood HACCP Course (Long Beach, CA)
2024-12-02 08:00 - 2024-12-03 17:00, 2024-10-21 08:00 - 2024-10-22 17:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States
Meeting details & documents will be provided in an email after purchase.
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.
Class Requirements:

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

Seafood HACCP Course Agenda:
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

Describe the purpose of the course
Explain the relationship of the Alliance and AFDO
Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

Review programs that need to be in place before implementation of a HACCP program
Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation
Review examples of SCPs, monitoring, and records in curriculum manual
Review other relevant regulatory requirements that may apply to the audience

SEAFOOD SAFETY HAZARDS

Describe the general types of hazards including species-related hazards and process-related hazards
Describe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:

What causes the seafood safety hazard
What seafood products and processes are affected by the hazard

How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce the XYZ Seafood Company model example to demonstrate preliminary steps

Break
CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide
Describe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision
Describe control measures for specific types of hazards
Use the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide

DETERMINING CRITICAL CONTROL POINTS

Define critical control points (CCPs)
Continue with teaching example to identify CCPs
Discuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’

Lunch
ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options from the hazard chapters of the FDA’s Hazards Guide
Describe how to select one or more critical limits from a control strategy in Hazards Guide
Discuss the use of operating limits
Use the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide

CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide

CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide

ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide

Day 2
RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the FDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide

OVERVIEW OF FDA SEAFOOD HACCP REGULATION

Introduce the FDA seafood HACCP regulation and its format
Discuss each of the elements of the regulation using the curriculum manual format

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

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

Lunch
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Break
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Virtual Segment 2 - November 26
2024-11-26 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - November 22
2024-11-22 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - November 18
2024-11-18 08:00 - 17:00 (America/Los_Angeles)

Basic Seafood HACCP Course (Dallas, TX)
2024-11-14 08:00 - 2024-11-15 17:00 (America/Chicago) | Dallas, TX, Dallas, TX, United States
Meeting details & documents will be provided in an email after purchase.
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.

Class Requirements:

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

Seafood HACCP Course Agenda:

Day 1

ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

Describe the purpose of the course
Explain the relationship of the Alliance and AFDO
Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

Review programs that need to be in place before implementation of a HACCP program
Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation
Review examples of SCPs, monitoring, and records in curriculum manual
Review other relevant regulatory requirements that may apply to the audience

SEAFOOD SAFETY HAZARDS

Describe the general types of hazards including species-related hazards and process-related hazards
Describe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:

What causes the seafood safety hazard
What seafood products and processes are affected by the hazard

How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce the XYZ Seafood Company model example to demonstrate preliminary steps

Break

CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide
Describe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision
Describe control measures for specific types of hazards
Use the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide

DETERMINING CRITICAL CONTROL POINTS

Define critical control points (CCPs)
Continue with teaching example to identify CCPs
Discuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’

Lunch

ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options from the hazard chapters of the FDA’s Hazards Guide
Describe how to select one or more critical limits from a control strategy in Hazards Guide
Discuss the use of operating limits
Use the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide

CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide

CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide

ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide

Day 2

RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the FDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures using the FDA Hazards Guide
Use the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide

OVERVIEW OF FDA SEAFOOD HACCP REGULATION

Introduce the FDA seafood HACCP regulation and its format
Discuss each of the elements of the regulation using the curriculum manual format

RESOURCES FOR PREPARING HACCP PLANS

Break

REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

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

Lunch

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Break

GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

In-person Segment 2 (Dallas, TX) - November 13
2024-11-13 09:00 - 17:00 (America/Chicago) | Dallas, TX, Dallas, TX, United States
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.
Class Requirements:

8 hours of active participation with a 1-hour lunch break
Student Information sheet filled out before class
Segment 1 Completion through Cornell University (less than 2 years old)
Digital or Physical Book

Seafood HACCP Segment 2 Course Agenda:
Introductions
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).

Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4.
Discuss the use of the “Understand the Potential Hazard” section of each
Participants should identify the food safety hazards for the provided commodities (e.g., the model provided by SHA or based on the participant’s needs).

Review Progressive Steps for Developing a HACCP Program

How to Conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA’s Hazards Guide (Chapter 2, Appendix 3 and a process model provided by SHA or based on participant’s needs).
Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.

Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs

Participants shall be divided appropriately into workgroups of 5 or less
Each group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer

Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A

Virtual Segment 2 - November 7 (ET)
2024-11-07 08:00 - 17:00 (America/New_York)

Live Segment 2 (Long Beach, CA) - November 6
2024-11-06 09:00 - 16:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States

Virtual Segment 2 - November 2
2024-11-02 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - October 30
2024-10-30 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - October 28
2024-10-28 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - October 24 (ET)
2024-10-24 08:00 - 17:00 (America/New_York)

Live Segment 2 (Long Beach, CA) - October 22
2024-10-22 09:00 - 16:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States

Virtual Segment 2 - October 18
2024-10-18 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - October 12
2024-10-12 08:00 - 17:00 (America/Los_Angeles)

Virtual Segment 2 - October 10
2024-10-10 08:00 - 17:00 (America/Los_Angeles)
