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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250206T080000
DTEND;TZID=America/Los_Angeles:20250206T170000
DTSTAMP:20260405T112723
CREATED:20241202T192649Z
LAST-MODIFIED:20250109T210452Z
UID:5734-1738828800-1738861200@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 6
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 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-february-7/
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:20250210T080000
DTEND;TZID=America/Los_Angeles:20250210T170000
DTSTAMP:20260405T112723
CREATED:20241203T181708Z
LAST-MODIFIED:20241212T214316Z
UID:5747-1739174400-1739206800@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 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-february-10-2/
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:20250212T090000
DTEND;TZID=America/Los_Angeles:20250212T160000
DTSTAMP:20260405T112723
CREATED:20241212T195203Z
LAST-MODIFIED:20241212T214235Z
UID:5959-1739350800-1739376000@haccp4seafood.com
SUMMARY:Live Segment 2 (Long Beach\, CA) - February 12
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. Digital Curriculum & HACCP Plan Documents Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. Class Requirements: 8 hours of active participation with a 1-hour lunch break\n\nStudent Information sheet filled out before class\n\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nDigital or Physical copy of the Book (Digital Link Provided\, Please Bring Your Own Device)Seafood HACCP Segment 2 Course Agenda: Introductions Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). Explain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\n\nDiscuss the use of the “Understand the Potential Hazard” section of each\n\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).Review Progressive Steps for Developing a HACCP Program How to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\n\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.Lunch Break Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs Participants shall be divided appropriately into workgroups of 5 or less\n\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the TrainerGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results Paperwork and Final Q & A
URL:https://haccp4seafood.com/course/live-segment-2-long-beach-ca-february-12/
CATEGORIES:Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250214T080000
DTEND;TZID=America/Los_Angeles:20250214T170000
DTSTAMP:20260405T112723
CREATED:20241203T182040Z
LAST-MODIFIED:20241212T214150Z
UID:5750-1739520000-1739552400@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 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-february-14/
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:20250222T080000
DTEND;TZID=America/Los_Angeles:20250222T170000
DTSTAMP:20260405T112723
CREATED:20241203T182212Z
LAST-MODIFIED:20241212T214106Z
UID:5752-1740211200-1740243600@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 22
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-february-22/
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:20250225T080000
DTEND;TZID=America/Los_Angeles:20250225T170000
DTSTAMP:20260405T112723
CREATED:20241203T182414Z
LAST-MODIFIED:20250125T033417Z
UID:5754-1740470400-1740502800@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 25
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-february-24/
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:20250228T080000
DTEND;TZID=America/Los_Angeles:20250228T170000
DTSTAMP:20260405T112723
CREATED:20241201T170310Z
LAST-MODIFIED:20241212T213946Z
UID:5718-1740729600-1740762000@haccp4seafood.com
SUMMARY:Virtual Segment 2 - February 28 (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-february-27-et/
CATEGORIES:Seafood HACCP Segment 2,Virtual Seafood HACCP Segment 2
ORGANIZER;CN="Raquel Deniz":MAILTO:raquel@safefoodtest.com
END:VEVENT
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