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DTSTART;TZID=America/Los_Angeles:20210104T073000
DTEND;TZID=America/Los_Angeles:20210104T160000
DTSTAMP:20260417T104532
CREATED:20201124T080109Z
LAST-MODIFIED:20201217T021238Z
UID:302-1609745400-1609776000@1haccpclass.com
SUMMARY:Virtual Seafood HACCP Segment 2 - Course # 10281
DESCRIPTION:TAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com \nMeeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. The Virtual Meeting is from 7:30-4:00 pm\, Pacific. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nTAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com \nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A \nTAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-10281/
CATEGORIES:Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201229T070000
DTEND;TZID=America/Los_Angeles:20201230T160000
DTSTAMP:20260417T104532
CREATED:20201125T013204Z
LAST-MODIFIED:20201217T042750Z
UID:365-1609225200-1609344000@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/
CATEGORIES:International Basic HACCP,Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201218T073000
DTEND;TZID=America/Los_Angeles:20201218T160000
DTSTAMP:20260417T104532
CREATED:20201124T075806Z
LAST-MODIFIED:20201217T020145Z
UID:295-1608276600-1608307200@1haccpclass.com
SUMMARY:Virtual Seafood HACCP Segment 2 - Course # 10280
DESCRIPTION:TAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com \nMeeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. The Virtual Meeting is from 7:30-4:00 pm\, Pacific. \nDigital Curriculum & HACCP Plan Documents \nSeafood HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n8 hours of active participation with a 1-hour lunch break\nComputer & Internet Connection\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\nSegment 1 Completion through Cornell University (less than 2 years old)\n\nTAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com \nVirtual Seafood HACCP Segment 2 Course Agenda: \nIntroduction to virtual learning program and ID verification. \nReview of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP \nIdentify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide). \n\nExplain how to use Chapter 3\, using Tables 3-2\, 3-3\, and 3-4.\nDiscuss the use of the “Understand the Potential Hazard” section of each\nParticipants should identify the food safety hazards for the provided commodities (e.g.\, the model provided by SHA or based on the participant’s needs).\n\nReview Progressive Steps for Developing a HACCP Program \n\nHow to Conduct a Hazard Analysis (i.e. product specification\, flow diagram\, and hazard analysis) using FDA’s Hazards Guide (Chapter 2\, Appendix 3 and a process model provided by SHA or based on participant’s needs).\nDeveloping a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.\n\nLunch Break \nGroup Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs \n\nParticipants shall be divided appropriately into workgroups of 5 or less\nEach group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer\n\nGroup Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results \nPaperwork and Final Q & A \nTAP HERE TO REGISTER FOR THE COURSE at HACCP4Seafood.com
URL:https://1haccpclass.com/course/virtual-segment-2-course-10280/
CATEGORIES:Seafood HACCP,Segment 2,Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201215T070000
DTEND;TZID=America/Los_Angeles:20201216T160000
DTSTAMP:20260417T104532
CREATED:20201125T012806Z
LAST-MODIFIED:20201125T012806Z
UID:361-1608015600-1608134400@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP
DESCRIPTION:Basic Food HACCP: Meat\, Poultry\, Seafood & Juice \nIncludes:\nDigital Curriculum and Documents\nDigital International HACCP Alliance Certificate\n16 hours of Training \nRequirements:\nComputer\nWebcam\nInternet\nEtc.
URL:https://1haccpclass.com/course/virtual-basic-food-haccp/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201214T073000
DTEND;TZID=America/Los_Angeles:20201214T160000
DTSTAMP:20260417T104532
CREATED:20201124T075957Z
LAST-MODIFIED:20201124T075957Z
UID:299-1607931000-1607961600@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course # 10219
DESCRIPTION:Seafood HACCP Segment 2 \n\nRequirements:\nSegment 1 Completion through Cornell University\nComputer\nInternet Connection\nWebcam and Microphone \nIncludes:\nDigital Curriculum and Documents\nDigital AFDO Certificate\n8 hours of Training
URL:https://1haccpclass.com/course/virtual-segment-2-course-10219/
CATEGORIES:Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201210T070000
DTEND;TZID=America/Los_Angeles:20201211T160000
DTSTAMP:20260417T104532
CREATED:20201125T012922Z
LAST-MODIFIED:20201125T012922Z
UID:363-1607583600-1607702400@1haccpclass.com
SUMMARY:Basic Food HACCP
DESCRIPTION:Basic Food HACCP: Meat\, Poultry\, Seafood & Juice \nIncludes:\nDigital Curriculum and Documents\nInternational HACCP Alliance Certificate\n16 hours of Training
URL:https://1haccpclass.com/course/basic-food-haccp/
LOCATION:Pasadena\, CA\, Pasadena\, CA\, United States
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201209T073000
DTEND;TZID=America/Los_Angeles:20201209T160000
DTSTAMP:20260417T104532
CREATED:20201124T075717Z
LAST-MODIFIED:20201124T075835Z
UID:293-1607499000-1607529600@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course # 10279
DESCRIPTION:Seafood HACCP Segment 2 \n\nRequirements:\nSegment 1 Completion through Cornell University\nComputer\nInternet Connection\nWebcam and Microphone \nIncludes:\nDigital Curriculum and Documents\nDigital AFDO Certificate\n8 hours of Training
URL:https://1haccpclass.com/course/virtual-segment-2-course-10279/
CATEGORIES:Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201205T073000
DTEND;TZID=America/Los_Angeles:20201205T160000
DTSTAMP:20260417T104532
CREATED:20201124T075511Z
LAST-MODIFIED:20201125T005857Z
UID:291-1607153400-1607184000@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course # 10278
DESCRIPTION:Seafood HACCP Segment 2 \n\nRequirements:\nSegment 1 Completion through Cornell University\nComputer\nInternet Connection\nWebcam and Microphone \nIncludes:\nDigital Curriculum and Documents\nDigital AFDO Certificate\n8 hours of Training
URL:https://1haccpclass.com/course/virtual-segment-2-course-10278/
CATEGORIES:Virtual Segment 2
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201201T080000
DTEND;TZID=America/Los_Angeles:20201203T120000
DTSTAMP:20260417T104532
CREATED:20201124T074500Z
LAST-MODIFIED:20201125T005932Z
UID:289-1606809600-1606996800@1haccpclass.com
SUMMARY:Virtual FSPCA PCQI Training
DESCRIPTION:Includes:\nDigital Book and Materials\nCertificate\n20 Hours of Training \nRequirements:\nWebcam and Microphone\nInternet Connection
URL:https://1haccpclass.com/course/virtual-fspca-pcqi-training/
CATEGORIES:PCQI Training,Virtual PCQI Training
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201130T073000
DTEND;TZID=America/Los_Angeles:20201130T160000
DTSTAMP:20260417T104532
CREATED:20201125T012103Z
LAST-MODIFIED:20201125T022526Z
UID:358-1606721400-1606752000@1haccpclass.com
SUMMARY:Virtual Segment 2 - Course # 10218
DESCRIPTION:Seafood HACCP Segment 2 \n\nRequirements:\nSegment 1 Completion through Cornell University\nComputer\nInternet Connection\nWebcam and Microphone \nIncludes:\nDigital Curriculum and Documents\nDigital AFDO Certificate\n8 hours of Training
URL:https://1haccpclass.com/course/virtual-segment-2-course-10218-2/
CATEGORIES:Virtual Segment 2
END:VEVENT
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