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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210616T073000
DTEND;TZID=America/Los_Angeles:20210616T073000
DTSTAMP:20260416T165405
CREATED:20201220T195851Z
LAST-MODIFIED:20210108T003354Z
UID:625-1623828600-1623828600@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10324
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-13/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210611T073000
DTEND;TZID=America/Los_Angeles:20210611T073000
DTSTAMP:20260416T165405
CREATED:20201220T195715Z
LAST-MODIFIED:20210108T003300Z
UID:623-1623396600-1623396600@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10323
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-12/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210605T073000
DTEND;TZID=America/Los_Angeles:20210605T073000
DTSTAMP:20260416T165405
CREATED:20201220T195601Z
LAST-MODIFIED:20210108T003203Z
UID:621-1622878200-1622878200@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10322
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-11/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210601T070000
DTEND;TZID=America/Los_Angeles:20210602T160000
DTSTAMP:20260416T165405
CREATED:20201220T191921Z
LAST-MODIFIED:20210415T225619Z
UID:593-1622530800-1622649600@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nBasic Food HACCP is a course for all foods including but not limited to: \nBread\, Ice Cream\, Eggs\, Vegan Products\, Confections\, Grains\, Meat & Poultry\, Seafood\, Juice\, Etc. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\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\n\nBasic 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 International Alliance\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\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related safety hazards with emphasis on:\n\nWhat causes a safety hazard\nWhat products and processes are affected by the hazard\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\n\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce 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\nDescribe how to determine what hazards are significant and justify the decision\nDescribe control measures for specific types of hazards\n Use an example to illustrate how to conduct a hazard analysis\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP\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\nDescribe how to select one or more critical limits from a control strategy\nDiscuss the use of operating limits\nUse an example to illustrate how to set up a HACCP plan form and select a critical limit\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\nUse an example to illustrate how to identify monitoring procedures\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\nUse an example to illustrate how to identify corrective actions\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\nUse an example to illustrate how to identify verification procedures\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 regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures\nUse an example to illustrate how to identify record-keeping procedures\n\nOVERVIEW OF USDA HACCP REGULATION \n\nIntroduce the 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 and select a Teaching Model for each group to work on.\n\nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary\n\nLunch \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://1haccpclass.com/course/virtual-basic-food-haccp-5/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210528T073000
DTEND;TZID=America/Los_Angeles:20210528T073000
DTSTAMP:20260416T165405
CREATED:20201220T195240Z
LAST-MODIFIED:20210108T003110Z
UID:619-1622187000-1622187000@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10321
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-10/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210521T073000
DTEND;TZID=America/Chicago:20210521T160000
DTSTAMP:20260416T165405
CREATED:20201220T184556Z
LAST-MODIFIED:20210429T210512Z
UID:572-1621582200-1621612800@1haccpclass.com
SUMMARY:Segment 2 - Course #10319
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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. \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)\n\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/segment-2-course/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
CATEGORIES:Seafood HACCP,Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210520T080000
DTEND;TZID=America/Chicago:20210521T170000
DTSTAMP:20260416T165405
CREATED:20201220T184809Z
LAST-MODIFIED:20210108T003018Z
UID:575-1621497600-1621616400@1haccpclass.com
SUMMARY:AFDO 2 Day Seafood HACCP - Course #10320
DESCRIPTION:TAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com \nMeeting 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\n\nTAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com
URL:https://1haccpclass.com/course/afdo-2-day-seafood-haccp-course/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
CATEGORIES:Basic Seafood HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210517T073000
DTEND;TZID=America/Los_Angeles:20210517T073000
DTSTAMP:20260416T165405
CREATED:20201220T194541Z
LAST-MODIFIED:20210108T002852Z
UID:617-1621236600-1621236600@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10318
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-9/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210512T073000
DTEND;TZID=America/Los_Angeles:20210512T160000
DTSTAMP:20260416T165405
CREATED:20201220T194443Z
LAST-MODIFIED:20210108T002752Z
UID:615-1620804600-1620835200@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10317
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-8/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210503T073000
DTEND;TZID=America/Los_Angeles:20210503T160000
DTSTAMP:20260416T165405
CREATED:20201220T194406Z
LAST-MODIFIED:20210108T002527Z
UID:613-1620027000-1620057600@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10316
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-7/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210427T073000
DTEND;TZID=America/Los_Angeles:20210427T160000
DTSTAMP:20260416T165405
CREATED:20201220T194158Z
LAST-MODIFIED:20210108T000707Z
UID:611-1619508600-1619539200@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10315
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-6/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210424T073000
DTEND;TZID=America/Los_Angeles:20210424T160000
DTSTAMP:20260416T165405
CREATED:20201220T194131Z
LAST-MODIFIED:20210108T000541Z
UID:609-1619249400-1619280000@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10314
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-5/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210420T073000
DTEND;TZID=America/Los_Angeles:20210420T160000
DTSTAMP:20260416T165405
CREATED:20201220T193959Z
LAST-MODIFIED:20210107T235831Z
UID:607-1618903800-1618934400@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10313
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-4/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210412T073000
DTEND;TZID=America/Los_Angeles:20210412T160000
DTSTAMP:20260416T165405
CREATED:20201220T193854Z
LAST-MODIFIED:20210107T235723Z
UID:605-1618212600-1618243200@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10312
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-3/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210408T073000
DTEND;TZID=America/Los_Angeles:20210408T160000
DTSTAMP:20260416T165405
CREATED:20210324T182057Z
LAST-MODIFIED:20210324T182639Z
UID:852-1617867000-1617897600@1haccpclass.com
SUMMARY:Virtual Segment 2 - April 8th
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-april-8th/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210406T070000
DTEND;TZID=America/Los_Angeles:20210407T160000
DTSTAMP:20260416T165405
CREATED:20201220T191232Z
LAST-MODIFIED:20210331T201110Z
UID:589-1617692400-1617811200@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nBasic Food HACCP is a course for all foods including but not limited to: \nBread\, Ice Cream\, Eggs\, Vegan Products\, Confections\, Grains\, Meat & Poultry\, Seafood\, Juice\, Etc. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\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\n\nBasic 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 International Alliance\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\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related safety hazards with emphasis on:\n\nWhat causes a safety hazard\nWhat products and processes are affected by the hazard\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\n\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce 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\nDescribe how to determine what hazards are significant and justify the decision\nDescribe control measures for specific types of hazards\n Use an example to illustrate how to conduct a hazard analysis\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP\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\nDescribe how to select one or more critical limits from a control strategy\nDiscuss the use of operating limits\nUse an example to illustrate how to set up a HACCP plan form and select a critical limit\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\nUse an example to illustrate how to identify monitoring procedures\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\nUse an example to illustrate how to identify corrective actions\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\nUse an example to illustrate how to identify verification procedures\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 regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures\nUse an example to illustrate how to identify record-keeping procedures\n\nOVERVIEW OF USDA HACCP REGULATION \n\nIntroduce the 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 and select a Teaching Model for each group to work on.\n\nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary\n\nLunch \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://1haccpclass.com/course/virtual-basic-food-haccp-4/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210405T073000
DTEND;TZID=America/Los_Angeles:20210405T160000
DTSTAMP:20260416T165405
CREATED:20201220T193711Z
LAST-MODIFIED:20210107T235620Z
UID:603-1617607800-1617638400@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course #10311
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-2/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210323T073000
DTEND;TZID=America/Chicago:20210323T160000
DTSTAMP:20260416T165405
CREATED:20201220T184359Z
LAST-MODIFIED:20210107T221954Z
UID:569-1616484600-1616515200@1haccpclass.com
SUMMARY:Seafood Segment 2 - Course #10309
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \nMeeting 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)\n\nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
CATEGORIES:Seafood HACCP,Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210322T080000
DTEND;TZID=America/Chicago:20210323T170000
DTSTAMP:20260416T165405
CREATED:20201220T183924Z
LAST-MODIFIED:20210304T231517Z
UID:565-1616400000-1616518800@1haccpclass.com
SUMMARY:AFDO 2 Day Basic Seafood HACCP - Course #10310
DESCRIPTION:TAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com \nMeeting 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\n\nTAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com
URL:https://1haccpclass.com/course/afdo-2-day-basic-seafood-haccp-course/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
CATEGORIES:Basic Seafood HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210215T070000
DTEND;TZID=America/Los_Angeles:20210216T160000
DTSTAMP:20260416T165405
CREATED:20201220T175015Z
LAST-MODIFIED:20201220T175015Z
UID:548-1613372400-1613491200@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nBasic Food HACCP: Meat\, Poultry\, Seafood & Juice \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\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\n\nBasic 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 International Alliance\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\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related safety hazards with emphasis on:\n\nWhat causes a safety hazard\nWhat products and processes are affected by the hazard\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\n\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce 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\nDescribe how to determine what hazards are significant and justify the decision\nDescribe control measures for specific types of hazards\n Use an example to illustrate how to conduct a hazard analysis\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP\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\nDescribe how to select one or more critical limits from a control strategy\nDiscuss the use of operating limits\nUse an example to illustrate how to set up a HACCP plan form and select a critical limit\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\nUse an example to illustrate how to identify monitoring procedures\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\nUse an example to illustrate how to identify corrective actions\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\nUse an example to illustrate how to identify verification procedures\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 regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures\nUse an example to illustrate how to identify record-keeping procedures\n\nOVERVIEW OF USDA HACCP REGULATION \n\nIntroduce the 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 and select a Teaching Model for each group to work on.\n\nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary\n\nLunch \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://1haccpclass.com/course/virtual-basic-food-haccp-3/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210111T070000
DTEND;TZID=America/Los_Angeles:20210112T160000
DTSTAMP:20260416T165405
CREATED:20201125T013440Z
LAST-MODIFIED:20201217T000832Z
UID:370-1610348400-1610467200@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nBasic Food HACCP: Meat\, Poultry\, Seafood & Juice \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\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\n\nBasic 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 International Alliance\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\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related safety hazards with emphasis on:\n\nWhat causes a safety hazard\nWhat products and processes are affected by the hazard\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\n\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce 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\nDescribe how to determine what hazards are significant and justify the decision\nDescribe control measures for specific types of hazards\n Use an example to illustrate how to conduct a hazard analysis\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP\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\nDescribe how to select one or more critical limits from a control strategy\nDiscuss the use of operating limits\nUse an example to illustrate how to set up a HACCP plan form and select a critical limit\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\nUse an example to illustrate how to identify monitoring procedures\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\nUse an example to illustrate how to identify corrective actions\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\nUse an example to illustrate how to identify verification procedures\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 regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures\nUse an example to illustrate how to identify record-keeping procedures\n\nOVERVIEW OF USDA HACCP REGULATION \n\nIntroduce the 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 and select a Teaching Model for each group to work on.\n\nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary\n\nLunch \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://1haccpclass.com/course/virtual-basic-food-haccp-2/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201218T073000
DTEND;TZID=America/Los_Angeles:20201218T160000
DTSTAMP:20260416T165405
CREATED:20201124T075806Z
LAST-MODIFIED:20201217T020145Z
UID:295-1608276600-1608307200@1haccpclass.com
SUMMARY:Virtual Seafood HACCP Segment 2 - Course # 10280
DESCRIPTION:TAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com \nMeeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. The Virtual Meeting is from 7:30-4:00 pm\, Pacific. \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\nTAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com \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 \nTAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-10280/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201215T070000
DTEND;TZID=America/Los_Angeles:20201216T160000
DTSTAMP:20260416T165405
CREATED:20201125T012806Z
LAST-MODIFIED:20201125T012806Z
UID:361-1608015600-1608134400@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP
DESCRIPTION:Basic Food HACCP: Meat\, Poultry\, Seafood & Juice \nIncludes:\nDigital Curriculum and Documents\nDigital International HACCP Alliance Certificate\n16 hours of Training \nRequirements:\nComputer\nWebcam\nInternet\nEtc.
URL:https://1haccpclass.com/course/virtual-basic-food-haccp/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201210T070000
DTEND;TZID=America/Los_Angeles:20201211T160000
DTSTAMP:20260416T165405
CREATED:20201125T012922Z
LAST-MODIFIED:20201125T012922Z
UID:363-1607583600-1607702400@1haccpclass.com
SUMMARY:Basic Food HACCP
DESCRIPTION:Basic Food HACCP: Meat\, Poultry\, Seafood & Juice \nIncludes:\nDigital Curriculum and Documents\nInternational HACCP Alliance Certificate\n16 hours of Training
URL:https://1haccpclass.com/course/basic-food-haccp/
LOCATION:Pasadena\, CA\, Pasadena\, CA\, United States
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
END:VCALENDAR