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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240618T080000
DTEND;TZID=America/New_York:20240618T170000
DTSTAMP:20260403T135546
CREATED:20240309T213646Z
LAST-MODIFIED:20240309T213646Z
UID:5011-1718697600-1718730000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 18 (ET)
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-18-et/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240613T080000
DTEND;TZID=America/Los_Angeles:20240613T170000
DTSTAMP:20260403T135546
CREATED:20240309T213115Z
LAST-MODIFIED:20240309T213115Z
UID:5007-1718265600-1718298000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 13
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-13/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240607T080000
DTEND;TZID=America/Los_Angeles:20240607T170000
DTSTAMP:20260403T135546
CREATED:20240309T205812Z
LAST-MODIFIED:20240309T212602Z
UID:4999-1717747200-1717779600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 7
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-7-et/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240603T080000
DTEND;TZID=America/Los_Angeles:20240603T170000
DTSTAMP:20260403T135546
CREATED:20240309T205003Z
LAST-MODIFIED:20240309T205003Z
UID:4995-1717401600-1717434000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - June 3
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-june-3/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240531T090000
DTEND;TZID=America/Chicago:20240531T170000
DTSTAMP:20260403T135546
CREATED:20231207T050057Z
LAST-MODIFIED:20240415T222941Z
UID:4645-1717146000-1717174800@haccp4seafood.com
SUMMARY:In-person Segment 2 (Dallas\, TX) - May 31
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\nDigital or Physical Book\n\nSeafood HACCP Segment 2 Course Agenda: \nIntroductions \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/in-person-segment-2-dallas-tx-january-17/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240530T080000
DTEND;TZID=America/Chicago:20240531T170000
DTSTAMP:20260403T135546
CREATED:20240301T174228Z
LAST-MODIFIED:20240415T223033Z
UID:4841-1717056000-1717174800@haccp4seafood.com
SUMMARY:Basic Seafood HACCP Course (Dallas\, TX)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nStudent Information sheet filled out before class\nDigital or Physical Copy of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/basic-seafood-haccp-course-dallas-tx-14/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240528T080000
DTEND;TZID=America/Los_Angeles:20240528T170000
DTSTAMP:20260403T135546
CREATED:20240304T194406Z
LAST-MODIFIED:20240415T223154Z
UID:4971-1716883200-1716915600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 28
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-30/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240522T080000
DTEND;TZID=America/New_York:20240522T170000
DTSTAMP:20260403T135546
CREATED:20240304T193904Z
LAST-MODIFIED:20240304T193904Z
UID:4967-1716364800-1716397200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 22 EST
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-22-est/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240518T080000
DTEND;TZID=America/Los_Angeles:20240518T170000
DTSTAMP:20260403T135546
CREATED:20240304T193407Z
LAST-MODIFIED:20240304T193407Z
UID:4963-1716019200-1716051600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 18
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-18/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240516T080000
DTEND;TZID=America/Los_Angeles:20240516T170000
DTSTAMP:20260403T135546
CREATED:20240304T192155Z
LAST-MODIFIED:20240415T222636Z
UID:4954-1715846400-1715878800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 16
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-2/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240514T080000
DTEND;TZID=America/Los_Angeles:20240514T170000
DTSTAMP:20260403T135546
CREATED:20240304T192708Z
LAST-MODIFIED:20240304T193015Z
UID:4958-1715673600-1715706000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - May 14
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-may-14/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240430T080000
DTEND;TZID=America/Los_Angeles:20240430T170000
DTSTAMP:20260403T135546
CREATED:20240304T181106Z
LAST-MODIFIED:20240304T181645Z
UID:4948-1714464000-1714496400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-30/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240426T080000
DTEND;TZID=America/New_York:20240426T170000
DTSTAMP:20260403T135546
CREATED:20240304T180334Z
LAST-MODIFIED:20240304T180944Z
UID:4942-1714118400-1714150800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 26 EST
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-26/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240423T090000
DTEND;TZID=America/Los_Angeles:20240423T160000
DTSTAMP:20260403T135546
CREATED:20240301T220051Z
LAST-MODIFIED:20240301T220515Z
UID:4882-1713862800-1713888000@haccp4seafood.com
SUMMARY:Live Segment 2 (Long Beach\, CA) - April 23
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\nDigital or Physical copy of the Book (Digital Link Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Segment 2 Course Agenda: \nIntroductions \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/live-segment-2-long-beach-ca-april-23/
LOCATION:Seal Beach\, CA – Main Office\, 212 Main St\, Unit A3\, Seal Beach\, CA\, 90740\, United States
CATEGORIES:Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240422T080000
DTEND;TZID=America/Los_Angeles:20240423T170000
DTSTAMP:20260403T135546
CREATED:20240301T210911Z
LAST-MODIFIED:20240301T210911Z
UID:4859-1713772800-1713891600@haccp4seafood.com
SUMMARY:In-Person: Basic Seafood HACCP Course (Long Beach\, CA)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nStudent Information sheet filled out before class\nPhysical or Digital Copies of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/in-person-basic-seafood-haccp-course-long-beach-ca/
CATEGORIES:Basic Seafood HACCP
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240420T080000
DTEND;TZID=America/Los_Angeles:20240420T160000
DTSTAMP:20260403T135546
CREATED:20240304T175053Z
LAST-MODIFIED:20240304T175053Z
UID:4938-1713600000-1713628800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 20
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-20/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240415T080000
DTEND;TZID=America/Los_Angeles:20240415T160000
DTSTAMP:20260403T135546
CREATED:20240304T174232Z
LAST-MODIFIED:20240304T174232Z
UID:4934-1713168000-1713196800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 15
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 9 months – 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-15/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240412T080000
DTEND;TZID=America/Los_Angeles:20240412T160000
DTSTAMP:20260403T135546
CREATED:20240304T173823Z
LAST-MODIFIED:20240304T173823Z
UID:4931-1712908800-1712937600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 12
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-12/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240404T080000
DTEND;TZID=America/Los_Angeles:20240404T160000
DTSTAMP:20260403T135546
CREATED:20240304T171915Z
LAST-MODIFIED:20240304T171915Z
UID:4928-1712217600-1712246400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - April 4
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-april-4/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240318T080000
DTEND;TZID=America/Los_Angeles:20240318T160000
DTSTAMP:20260403T135546
CREATED:20231229T043525Z
LAST-MODIFIED:20231229T043525Z
UID:4695-1710748800-1710777600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 18
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-18/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240315T080000
DTEND;TZID=America/Los_Angeles:20240315T160000
DTSTAMP:20260403T135546
CREATED:20231229T043635Z
LAST-MODIFIED:20231229T043635Z
UID:4698-1710489600-1710518400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 15
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-15/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240312T080000
DTEND;TZID=America/Los_Angeles:20240312T160000
DTSTAMP:20260403T135546
CREATED:20231229T044035Z
LAST-MODIFIED:20231229T044035Z
UID:4702-1710230400-1710259200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 12
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-12/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240309T080000
DTEND;TZID=America/Los_Angeles:20240309T160000
DTSTAMP:20260403T135546
CREATED:20231229T044148Z
LAST-MODIFIED:20231229T044148Z
UID:4705-1709971200-1710000000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 9
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-9/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240301T080000
DTEND;TZID=America/Los_Angeles:20240301T160000
DTSTAMP:20260403T135546
CREATED:20231229T044553Z
LAST-MODIFIED:20231229T044553Z
UID:4709-1709280000-1709308800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - March 1
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-march-1-2/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240223T080000
DTEND;TZID=America/Los_Angeles:20240223T160000
DTSTAMP:20260403T135546
CREATED:20231229T045140Z
LAST-MODIFIED:20231229T045140Z
UID:4717-1708675200-1708704000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 23
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-february-23/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240219T080000
DTEND;TZID=America/Chicago:20240220T170000
DTSTAMP:20260403T135546
CREATED:20231207T051037Z
LAST-MODIFIED:20240105T182723Z
UID:4649-1708329600-1708448400@haccp4seafood.com
SUMMARY:Basic Seafood HACCP Course (Dallas\, TX)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nSeafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. \nClass Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nStudent Information sheet filled out before class\nDigital or Physical Copy of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nSeafood HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the Alliance and AFDO\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation in the FDA Seafood HACCP regulation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSEAFOOD SAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related seafood safety hazards found in the FDA Hazards Guide with emphasis on:\n\nWhat causes the seafood safety hazard\nWhat seafood products and processes are affected by the hazard\n\n\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce the XYZ Seafood Company model example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards using the FDA Hazards Guide table in Chapter 3 of the Guide\nDescribe how to determine what hazards are significant using information from the Hazard chapter in the FDA Hazards Guide and justify the decision\nDescribe control measures for specific types of hazards\nUse the XYZ seafood model to illustrate how to conduct a hazard analysis using the FDA Hazard Guide\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP including the FDA Hazards Guide and the ‘Decision Tree’\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options from the hazard chapters of the FDA’s Hazards Guide\nDescribe how to select one or more critical limits from a control strategy in Hazards Guide\nDiscuss the use of operating limits\nUse the XYZ seafood model to illustrate how to set up a HACCP plan form and select a critical limit using the FDA Hazards Guide\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify monitoring procedures using the FDA Hazards Guide\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify corrective actions using the FDA Hazards Guide\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify verification procedures using the FDA Hazards Guide\n\n  \nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the FDA regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures using the FDA Hazards Guide\nUse the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide\n\nOVERVIEW OF FDA SEAFOOD HACCP REGULATION \n\nIntroduce the FDA seafood HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups of 6 people or less and select a Teaching Model for each group to work on.\n\nLunch \nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with instructor facilitation as necessary\n\nBreak \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://haccp4seafood.com/course/basic-seafood-haccp-course-dallas-tx-13/
LOCATION:Dallas\, TX\, Dallas\, TX\, United States
CATEGORIES:Basic Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240215T080000
DTEND;TZID=America/Los_Angeles:20240215T160000
DTSTAMP:20260403T135546
CREATED:20231229T044816Z
LAST-MODIFIED:20231229T044816Z
UID:4713-1707984000-1708012800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 15
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-february-15-2/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240210T080000
DTEND;TZID=America/Los_Angeles:20240210T160000
DTSTAMP:20260403T135546
CREATED:20231229T045356Z
LAST-MODIFIED:20231229T045356Z
UID:4721-1707552000-1707580800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 10
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A
URL:https://haccp4seafood.com/course/virtual-segment-2-february-10/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240205T080000
DTEND;TZID=America/Los_Angeles:20240205T160000
DTSTAMP:20260403T135546
CREATED:20231229T045624Z
LAST-MODIFIED:20231229T045624Z
UID:4725-1707120000-1707148800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 5
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-february-5/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240131T080000
DTEND;TZID=America/Los_Angeles:20240131T160000
DTSTAMP:20260403T135546
CREATED:20231207T045533Z
LAST-MODIFIED:20231207T045533Z
UID:4641-1706688000-1706716800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - January 31
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-january-31/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
END:VCALENDAR