Virtual Segment 2 - Course #10324
2021-06-16 07:30 (America/Los_Angeles)
TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
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 2 years old)

TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
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
TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com

Virtual Segment 2 - Course #10325
2021-06-24 07:30 (America/Los_Angeles)

Virtual Segment 2 - Course #10326
2021-06-30 07:30 (America/Los_Angeles)

Virtual Segment 2 - July 6
2021-07-06 07:30 (America/Los_Angeles)

Virtual Segment 2 - July 15
2021-07-15 07:30 (America/Los_Angeles)

Live Segment 2 (Dallas, TX) - July 21
2021-07-21 07:30 - 16:00 (America/Chicago) | Dallas, TX, 4300 WINGREN, IRVING, TX, United States
TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
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.
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)

TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
Seafood HACCP Segment 2 Course Agenda:
Introductions
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).

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

Review Progressive Steps for Developing a HACCP Program

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

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

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

Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com

Virtual Basic Food HACCP
2021-07-22 07:00 - 2021-07-23 16:00, 2021-09-29 08:00 - 2021-09-30 16:00, 2021-11-04 08:00 - 2021-11-05 16:00, 2022-01-06 08:00 - 2022-01-07 16:00 (America/Los_Angeles)
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Basic Food HACCP is a course for all foods including but not limited to:
Bread, Ice Cream, Eggs, Vegan Products, Confections, Grains, Meat & Poultry, Seafood, Juice, Etc.
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation split into 2 days with 1-hour lunch break per day
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

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

Describe the purpose of the course
Explain the relationship of the International Alliance
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
Review examples of SCPs, monitoring, and records in curriculum manual
Review other relevant regulatory requirements that may apply to the audience

SAFETY HAZARDS

Describe the general types of hazards including species-related hazards and process-related hazards
Describe the species and process-related safety hazards with emphasis on:

What causes a safety hazard
What 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 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
Describe how to determine what hazards are significant and justify the decision
Describe control measures for specific types of hazards
Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

Define critical control points (CCPs)
Continue with teaching example to identify CCPs
Discuss tools to help identify CCP

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
Describe how to select one or more critical limits from a control strategy
Discuss the use of operating limits
Use an example to illustrate how to set up a HACCP plan form and select a critical limit

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
Use an example to illustrate how to identify monitoring procedures

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
Use an example to illustrate how to identify corrective actions

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
Use an example to illustrate how to identify verification procedures

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 regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures
Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

Introduce the 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 and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Lunch
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 - July 28
2021-07-28 07:30 (America/Los_Angeles)

Virtual Segment 2 - July 31
2021-07-31 07:30 (America/Los_Angeles)

Virtual Segment 2 - August 4
2021-08-04 07:30 (America/Los_Angeles)

Virtual Segment 2 - August 9
2021-08-09 07:30 (America/Los_Angeles)

Virtual Segment 2 - August 14
2021-08-14 07:30 (America/Los_Angeles)

Virtual Segment 2 - August 18
2021-08-18 07:30 (America/Los_Angeles)

Virtual Segment 2 - August 30
2021-08-30 07:30 (America/Los_Angeles)

Virtual Segment 2 - September 8
2021-09-08 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - September 20
2021-09-20 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - September 25
2021-09-25 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - September 28
2021-09-28 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - November 12
2021-11-12 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - November 17
2021-11-17 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - April 1
2022-04-01 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - April 9
2022-04-09 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - April 11
2022-04-11 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - April 20
2022-04-20 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - April 25
2022-04-25 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - May 7
2022-05-07 08:00 - 16:30 (America/Los_Angeles)

Virtual Segment 2 - May 10
2022-05-10 08:00 - 16:30 (America/Los_Angeles)
