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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220308T080000
DTEND;TZID=America/Los_Angeles:20220309T170000
DTSTAMP:20260416T224243
CREATED:20220217T191921Z
LAST-MODIFIED:20220217T191921Z
UID:1242-1646726400-1646845200@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP - March 8 & 9
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-march-8-9/
CATEGORIES:Basic Food HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220307T080000
DTEND;TZID=America/Los_Angeles:20220307T170000
DTSTAMP:20260416T224243
CREATED:20220217T194027Z
LAST-MODIFIED:20220217T194027Z
UID:1245-1646640000-1646672400@1haccpclass.com
SUMMARY:Virtual Segment 2 - March 7
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-march-7/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220301T080000
DTEND;TZID=America/Los_Angeles:20220302T170000
DTSTAMP:20260416T224243
CREATED:20211014T192645Z
LAST-MODIFIED:20211014T192645Z
UID:1094-1646121600-1646240400@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \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\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-12/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220222T080000
DTEND;TZID=America/Los_Angeles:20220223T170000
DTSTAMP:20260416T224243
CREATED:20211118T204925Z
LAST-MODIFIED:20211118T204925Z
UID:1175-1645516800-1645635600@1haccpclass.com
SUMMARY:Live Basic Seafood 2-Day (Downey\, CA)
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON 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\nPhysical or Digital Copies of the Books (Digital Links Provided\, Please Bring Your Own Device)\n\nTAP HERE TO REGISTER FOR THIS COURSE ON 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 THIS COURSE ON HACCP4Seafood.com
URL:https://1haccpclass.com/course/live-basic-seafood-2-day-downey-ca-2/
LOCATION:Downey\, CA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220217T080000
DTEND;TZID=America/Los_Angeles:20220218T160000
DTSTAMP:20260416T224243
CREATED:20210514T181711Z
LAST-MODIFIED:20211108T193752Z
UID:949-1645084800-1645200000@1haccpclass.com
SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\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\n\nVirtual Meat\, Poultry\, & Egg 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 USDA 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 USDA 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-meat-poultry-haccp-10/
CATEGORIES:International Basic HACCP,Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220203T080000
DTEND;TZID=America/Los_Angeles:20220204T170000
DTSTAMP:20260416T224244
CREATED:20210514T200129Z
LAST-MODIFIED:20211014T192727Z
UID:978-1643875200-1643994000@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \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\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-11/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220119T073000
DTEND;TZID=America/Chicago:20220119T170000
DTSTAMP:20260416T224244
CREATED:20211116T215737Z
LAST-MODIFIED:20211116T220556Z
UID:1137-1642577400-1642611600@1haccpclass.com
SUMMARY:Live Segment 2 (Dallas\, TX) - January 19 #10525
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/live-segment-2-dallas-tx-january-19-10525/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220117T070000
DTEND;TZID=America/Chicago:20220118T160000
DTSTAMP:20260416T224244
CREATED:20210513T225328Z
LAST-MODIFIED:20210514T163917Z
UID:935-1642402800-1642521600@1haccpclass.com
SUMMARY:Virtual/Live Meat & Poultry HACCP (Dallas\, TX)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nLive Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nStudent Information sheet filled out before class\nDigital or Physical Copy of Meat and Poultry Book (File Provided)\n\nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\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\nDigital or Physical Copy of Meat and Poultry Book (File Provided)\n\nMeat & Poultry 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 USDA 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 USDA 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-live-meat-poultry-haccp-dallas-tx-4/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
CATEGORIES:International Basic HACCP,Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220113T080000
DTEND;TZID=America/Los_Angeles:20220114T170000
DTSTAMP:20260416T224244
CREATED:20210514T195929Z
LAST-MODIFIED:20210521T011751Z
UID:976-1642060800-1642179600@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \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\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-10/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220110T080000
DTEND;TZID=America/Los_Angeles:20220112T120000
DTSTAMP:20260416T224244
CREATED:20210616T205010Z
LAST-MODIFIED:20220107T040806Z
UID:1059-1641801600-1641988800@1haccpclass.com
SUMMARY:Virtual PCQI - January 10-12
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 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\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-january-10-12/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220106T080000
DTEND;TZID=America/Los_Angeles:20220107T160000
DTSTAMP:20260416T224244
CREATED:20210521T023624Z
LAST-MODIFIED:20210521T023624Z
UID:1022-1641456000-1641571200@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-9/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211228T080000
DTEND;TZID=America/Los_Angeles:20211230T120000
DTSTAMP:20260416T224244
CREATED:20210616T203522Z
LAST-MODIFIED:20210616T203522Z
UID:1056-1640678400-1640865600@1haccpclass.com
SUMMARY:Virtual PCQI - December 28-30
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 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\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-december-28-30/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211213T080000
DTEND;TZID=America/Los_Angeles:20211214T160000
DTSTAMP:20260416T224244
CREATED:20210514T175710Z
LAST-MODIFIED:20210514T191301Z
UID:946-1639382400-1639497600@1haccpclass.com
SUMMARY:Virtual Meat & Poultry HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\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\n\nVirtual Meat & Poultry 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 USDA 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 USDA 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-meat-poultry-haccp-9/
CATEGORIES:International Basic HACCP,Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211207T080000
DTEND;TZID=America/Los_Angeles:20211208T170000
DTSTAMP:20260416T224244
CREATED:20210514T195644Z
LAST-MODIFIED:20211014T190500Z
UID:974-1638864000-1638982800@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \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\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-9/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211117T080000
DTEND;TZID=America/Los_Angeles:20211117T163000
DTSTAMP:20260416T224244
CREATED:20211109T221223Z
LAST-MODIFIED:20211109T221339Z
UID:1120-1637136000-1637166600@1haccpclass.com
SUMMARY:Virtual Segment 2 - November 17
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-november-17/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20211115T070000
DTEND;TZID=America/Chicago:20211116T160000
DTSTAMP:20260416T224244
CREATED:20210513T223622Z
LAST-MODIFIED:20211108T194354Z
UID:931-1636959600-1637078400@1haccpclass.com
SUMMARY:Virtual Meat\, Eggs\, & Poultry HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nLive Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nStudent Information sheet filled out before class\nDigital or Physical Copy of Meat and Poultry Book (File Provided)\n\nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\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\nDigital or Physical Copy of Meat and Poultry Book (File Provided)\n\nMeat & Poultry 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 USDA 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 USDA 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-live-meat-poultry-haccp-dallas-tx-3/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
CATEGORIES:International Basic HACCP,Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211112T080000
DTEND;TZID=America/Los_Angeles:20211112T163000
DTSTAMP:20260416T224244
CREATED:20211108T195637Z
LAST-MODIFIED:20211108T195637Z
UID:1117-1636704000-1636734600@1haccpclass.com
SUMMARY:Virtual Segment 2 - November 12
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-november-12/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211109T080000
DTEND;TZID=America/Los_Angeles:20211111T120000
DTSTAMP:20260416T224244
CREATED:20210616T184244Z
LAST-MODIFIED:20210616T184244Z
UID:1052-1636444800-1636632000@1haccpclass.com
SUMMARY:Virtual PCQI - November 9-11
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 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\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-november-9-11/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211104T080000
DTEND;TZID=America/Los_Angeles:20211105T160000
DTSTAMP:20260416T224244
CREATED:20210521T021010Z
LAST-MODIFIED:20210521T021010Z
UID:1018-1636012800-1636128000@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-8/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211101T080000
DTEND;TZID=America/Los_Angeles:20211102T170000
DTSTAMP:20260416T224244
CREATED:20210514T195158Z
LAST-MODIFIED:20210521T005255Z
UID:971-1635753600-1635872400@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \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\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-8/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211014T080000
DTEND;TZID=America/Los_Angeles:20211015T170000
DTSTAMP:20260416T224244
CREATED:20210514T194749Z
LAST-MODIFIED:20210521T003927Z
UID:969-1634198400-1634317200@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \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\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-7/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211011T080000
DTEND;TZID=America/Los_Angeles:20211012T160000
DTSTAMP:20260416T224244
CREATED:20210514T174751Z
LAST-MODIFIED:20210514T191451Z
UID:943-1633939200-1634054400@1haccpclass.com
SUMMARY:Virtual Meat & Poultry HACCP
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\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\n\nVirtual Meat & Poultry 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 USDA 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 USDA 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-meat-poultry-haccp-8/
CATEGORIES:International Basic HACCP,Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210929T080000
DTEND;TZID=America/Los_Angeles:20210930T160000
DTSTAMP:20260416T224244
CREATED:20210521T020133Z
LAST-MODIFIED:20210521T020637Z
UID:1013-1632902400-1633017600@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-7/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210928T080000
DTEND;TZID=America/Los_Angeles:20210928T163000
DTSTAMP:20260416T224244
CREATED:20210615T194702Z
LAST-MODIFIED:20210615T194825Z
UID:1040-1632816000-1632846600@1haccpclass.com
SUMMARY:Virtual Segment 2 - September 28
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-september-28/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210925T080000
DTEND;TZID=America/Los_Angeles:20210925T163000
DTSTAMP:20260416T224244
CREATED:20210615T194219Z
LAST-MODIFIED:20210615T194219Z
UID:1037-1632556800-1632587400@1haccpclass.com
SUMMARY:Virtual Segment 2 - September 25
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-september-25/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210922T080000
DTEND;TZID=America/Los_Angeles:20210924T120000
DTSTAMP:20260416T224244
CREATED:20210616T183611Z
LAST-MODIFIED:20210616T183611Z
UID:1049-1632297600-1632484800@1haccpclass.com
SUMMARY:Virtual PCQI - September 22-24
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 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\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-september-22-24/
CATEGORIES:PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210920T080000
DTEND;TZID=America/Los_Angeles:20210920T163000
DTSTAMP:20260416T224244
CREATED:20210615T192826Z
LAST-MODIFIED:20210615T193803Z
UID:1034-1632124800-1632155400@1haccpclass.com
SUMMARY:Virtual Segment 2 - September 20
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-september-20/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210913T070000
DTEND;TZID=America/Chicago:20210914T160000
DTSTAMP:20260416T224244
CREATED:20210513T195026Z
LAST-MODIFIED:20210513T201102Z
UID:925-1631516400-1631635200@1haccpclass.com
SUMMARY:Virtual/Live Meat & Poultry HACCP (Dallas\, TX)
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nLive Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nStudent Information sheet filled out before class\nDigital or Physical Copy of Meat and Poultry Book (File Provided)\n\nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\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\nDigital or Physical Copy of Meat and Poultry Book (File Provided)\n\nMeat & Poultry 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 USDA 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 USDA 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-live-meat-poultry-haccp-dallas-tx-2/
LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States
CATEGORIES:International Basic HACCP,Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210908T080000
DTEND;TZID=America/Los_Angeles:20210908T163000
DTSTAMP:20260416T224244
CREATED:20210615T191842Z
LAST-MODIFIED:20210615T191842Z
UID:1031-1631088000-1631118600@1haccpclass.com
SUMMARY:Virtual Segment 2 - September 8
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-september-8/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210906T080000
DTEND;TZID=America/Los_Angeles:20210907T170000
DTSTAMP:20260416T224244
CREATED:20210514T194047Z
LAST-MODIFIED:20210521T003337Z
UID:965-1630915200-1631034000@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \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\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-6/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
END:VCALENDAR