HACCP4Seafood

Basic Seafood HACCP Course (Tokyo, Japan)
2025-04-07 09:00 - 2025-04-09 13:00 (Asia/Tokyo)
Meeting details & documents will be provided in an email after purchase. The course will be taught in English, a Japanese translator will be available upon request.
Enhance food safety and quality with our HACCP course designed for the seafood industry, meeting international standards. Ideal for companies looking to export to United States. Take the course now and deliver peace of mind and safety to your customers!
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.
Class Requirements:

16 hours of active participation split into 2 1/2 days with lunch breaks
Student Information sheet filled out before class
Physical Copies of Books are Provided On-Site, and Digital Copies are available for review before class

Seafood HACCP Course Agenda:
Day 1: April 7, 2025 – 9:00 am – 5:oo pm
Day 2: April 8, 2025 – 9:00 am – 5:00 pm
Day 3: April 9, 2025 – 9:00 am – 1:00 pm
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

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

PREREQUISITE PROGRAMS

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

SEAFOOD SAFETY HAZARDS

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

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

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

PRELIMINARY STEPS

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

CONDUCTING A HAZARD ANALYSIS

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

DETERMINING CRITICAL CONTROL POINTS

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

ESTABLISHING CRITICAL LIMITS

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

CRITICAL CONTROL POINTS MONITORING

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

DAY 2
CORRECTIVE ACTIONS

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

ESTABLISH VERIFICATION PROCEDURES

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

RECORD-KEEPING PROCEDURES

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

OVERVIEW OF FDA SEAFOOD HACCP REGULATION

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

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

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

DAY 3
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Virtual Segment 2 - April 22 (ET)
2025-04-22 08:00 - 17:00 (America/Los_Angeles)
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

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

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

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

Review Progressive Steps for Developing a HACCP Program

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

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

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

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

Virtual Segment 2 - April 25
2025-04-25 08:00 - 17:00 (America/Los_Angeles)

Basic Seafood HACCP - Seal Beach, CA
2025-04-29 08:00 - 2025-04-30 17:00 (America/Los_Angeles)
Meeting details & documents will be provided in an email after purchase.
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.
Class Requirements:

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

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

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

PREREQUISITE PROGRAMS

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

SEAFOOD SAFETY HAZARDS

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

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

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

PRELIMINARY STEPS

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

Break
CONDUCTING A HAZARD ANALYSIS

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

DETERMINING CRITICAL CONTROL POINTS

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

Lunch
ESTABLISHING CRITICAL LIMITS

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

CRITICAL CONTROL POINTS MONITORING

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

CORRECTIVE ACTIONS

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

ESTABLISH VERIFICATION PROCEDURES

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

Day 2
RECORD-KEEPING PROCEDURES

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

OVERVIEW OF FDA SEAFOOD HACCP REGULATION

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

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

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

Lunch
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Break
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Live Segment 2 (Long Beach, CA) - April 30
2025-04-30 09:00 - 16:00 (America/Los_Angeles) | Seal Beach, CA – Main Office, 212 Main St, Unit A3, Seal Beach, CA, 90740, United States
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary. Digital Curriculum & HACCP Plan Documents Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course. Class Requirements: 8 hours of active participation with a 1-hour lunch break

Student Information sheet filled out before class

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

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

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

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

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

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