1HACCPClass

Virtual Segment 2 - May 7
2022-05-07 08:00 - 16:30 (America/Los_Angeles) | CA
TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

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

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

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

Review Progressive Steps for Developing a HACCP Program

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

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

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

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

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

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

Virtual Segment 2 - May 20
2022-05-20 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual Segment 2 - June 1
2022-06-01 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual International Juice HACCP
2022-06-02 08:00 - 2022-06-03 17:00, 2022-06-30 08:00 - 2022-07-01 17:00, 2022-08-01 08:00 - 2022-08-02 17:00 (America/Los_Angeles) | CA
TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
Meeting details & documents will be provided in an email after purchase.
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation split into 2 days with 1-hour lunch break per day
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class

TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
Juice HACCP Course Agenda:
Day 1
Welcome & Introductions

Chapter 1 – Introduction to Food Safety and the HACCP System
Chapter 2 – Hazards – Biological, Chemical, and Physical
Chapter 3 – Prerequisites to HACCP
Chapter 4 – Commercial Processing Example
Breakout Session I
Breakout Session I Reports

Lunch

Chapter 5 – Hazard Analysis & Preventive Measures (Principle 1)
Chapter 6 – Identification of Critical Control Points (Principle 2)
Breakout Session II
Breakout Session II Reports
Chapter 7 – Establishment of Critical Limits (Principle 3)
Chapter 8 – Critical Control Point Monitoring (Principle 4)

Adjourn
Day 2
Welcome & Review

Chapter 9 – Corrective Actions (Principle 5)
Breakout Session III
Breakout Session III Reports
Chapter 10 – Verification (Principle 6)
Chapter 11 – Record-Keeping Procedures (Principle 7)
Breakout Session IV (The Overall HACCP Plan)

Lunch

Breakout Session IV Reports
Chapter 12 – The Regulation
Chapter 13 – Sources of Information on Preparing HACCP Plans
Review & Q&A

Adjourn
TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com

Virtual Segment 2 - June 4
2022-06-04 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual Segment 2 - June 6
2022-06-06 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual Meat, Poultry, & Egg HACCP
2022-06-07 08:00 - 2022-06-08 16:00, 2022-08-04 08:00 - 2022-08-05 16:00 (America/Los_Angeles) | CA
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation with a 1-hour lunch and breaks
Computer & Internet Connection
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class

Virtual Meat, Poultry, & Egg HACCP Course Agenda:
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

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

PREREQUISITE PROGRAMS

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

SAFETY HAZARDS

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

What causes a safety hazard
What products and processes are affected by the hazard
How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce example to demonstrate preliminary steps

Break
CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards
Describe how to determine what hazards are significant and justify the decision
Describe control measures for specific types of hazards
Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

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

Lunch
ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options
Describe how to select one or more critical limits from a control strategy
Discuss the use of operating limits
Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit
Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions
Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine, and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures
Use an example to illustrate how to identify verification procedures

Day 2
RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the USDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures
Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

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

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

Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Lunch
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Virtual Segment 2 - June 16
2022-06-16 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual PCQI - June 22 - 24
2022-06-22 08:00 - 2022-06-24 12:00 (America/Los_Angeles) | CA
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Virtual Preventive Controls for Human Food Course
FSPCA Certificate issued after completion of the course.
Virtual Class Requirements:

20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:
Day One

Chapter 1 – Introduction to Course and Preventive Controls
Chapter 2 – Food Safety Plan Overview

Break

Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4 – Biological Food Safety Hazards

Lunch

Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

Review and Questions
Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

Chapter 9 – Process Preventive Controls

Lunch

Chapter 10 – Food Allergen Preventive Controls

Break

Chapter 11 – Sanitation Preventive Controls
Chapter 12 – Supply‐chain Preventive Controls

Day Three

Review and Questions
Chapter 13 – Verification and Validation Procedures
Chapter 14 – Record‐keeping Procedures

Break

Chapter 15 – Recall Plan
Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up

In-Person: Meat, Poultry, & Egg HACCP (Downey, CA)
2022-06-27 08:00 - 2022-06-28 16:00 (America/Los_Angeles) | CA
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
International HACCP Alliance Certificate issued after completion of the course.
This class includes: Breakfast, Lunch, Snacks, and Coffee
Class Requirements:

12-16 hours of active participation with lunch and breaks
Student Information sheet filled out before class
Laptop or Tablet for Digital Materials

Meat, Poultry, & Egg HACCP Course Agenda:
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

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

PREREQUISITE PROGRAMS

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

SAFETY HAZARDS

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

What causes a safety hazard
What products and processes are affected by the hazard
How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce example to demonstrate preliminary steps

Break
CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards
Describe how to determine what hazards are significant and justify the decision
Describe control measures for specific types of hazards
Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

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

Lunch
ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options
Describe how to select one or more critical limits from a control strategy
Discuss the use of operating limits
Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit
Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions
Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine, and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures
Use an example to illustrate how to identify verification procedures

Day 2
RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the USDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures
Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

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

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

Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Lunch
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Virtual PCQI - July 5-7
2022-07-05 08:00 - 2022-07-07 12:00 (America/Los_Angeles) | CA

Virtual Segment 2 - July 8
2022-07-08 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual Basic Food HACCP - July 11 & 12
2022-07-11 08:00 - 2022-07-12 17:00 (America/Los_Angeles) | CA
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Basic Food HACCP is a course for all foods including but not limited to:
Bakery, Beverage, Chocolate and Candy, Dairy, Dressings and Condiments, Egg, Food Additives, Fruits and Vegetables, Game Meat, Grains, Multi-Component Foods (such as Sandwiches or Refrigerated Entrees), Nuts, Oil, Etc.
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation split into 2 days with 1-hour lunch break per day
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class

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

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

PREREQUISITE PROGRAMS

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

SAFETY HAZARDS

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

What causes a safety hazard
What products and processes are affected by the hazard
How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce example to demonstrate preliminary steps

Break
CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards
Describe how to determine what hazards are significant and justify the decision
Describe control measures for specific types of hazards
Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

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

Lunch
ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options
Describe how to select one or more critical limits from a control strategy
Discuss the use of operating limits
Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit
Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions
Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine, and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures
Use an example to illustrate how to identify verification procedures

Day 2
RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures
Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

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

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

Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Lunch
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Virtual Segment 2 - July 13
2022-07-13 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual International Basic Seafood HACCP
2022-07-14 08:00 - 2022-07-15 17:00 (America/Los_Angeles) | CA
TAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com
Meeting details & documents will be provided in an email after purchase.
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation split into 2 days with 1-hour lunch break per day
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class

TAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com
Seafood HACCP Course Agenda:
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

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

PREREQUISITE PROGRAMS

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

SEAFOOD SAFETY HAZARDS

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

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

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

PRELIMINARY STEPS

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

Break
CONDUCTING A HAZARD ANALYSIS

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

DETERMINING CRITICAL CONTROL POINTS

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

Lunch
ESTABLISHING CRITICAL LIMITS

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

CRITICAL CONTROL POINTS MONITORING

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

CORRECTIVE ACTIONS

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

ESTABLISH VERIFICATION PROCEDURES

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

Day 2
RECORD-KEEPING PROCEDURES

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

OVERVIEW OF FDA SEAFOOD HACCP REGULATION

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

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

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

Lunch
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Break
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN
TAP HERE TO REGISTER FOR THE COURSE AT HACCP4Seafood.com

Virtual Segment 2 - July 16
2022-07-16 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual OR Live Meat & Poultry HACCP (Dallas, TX)
2022-07-18 08:00 - 2022-07-19 17:00 (America/Chicago) | Dallas, TX, 4300 WINGREN, IRVING, TX, United States
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
International HACCP Alliance Certificate issued after completion of the course.
Live Class Requirements:

16 hours of active participation with a 1-hour lunch and breaks
Student Information sheet filled out before class
Digital or Physical Copy of Meat and Poultry Book (File Provided)

Virtual Class Requirements:

16 hours of active participation with a 1-hour lunch and breaks
Computer & Internet Connection
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class
Digital or Physical Copy of Meat and Poultry Book (File Provided)

Meat & Poultry HACCP Course Agenda:
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

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

PREREQUISITE PROGRAMS

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

SAFETY HAZARDS

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

What causes a safety hazard
What products and processes are affected by the hazard
How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce example to demonstrate preliminary steps

Break
CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards
Describe how to determine what hazards are significant and justify the decision
Describe control measures for specific types of hazards
Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

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

Lunch
ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options
Describe how to select one or more critical limits from a control strategy
Discuss the use of operating limits
Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit
Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions
Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine, and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures
Use an example to illustrate how to identify verification procedures

Day 2
RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the USDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures
Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

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

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

Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Lunch
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN

Live Basic Seafood 2-Day (Dallas, TX)
2022-07-21 08:00 - 17:00 (America/Chicago) | Dallas, TX, 4300 WINGREN, IRVING, TX, United States
TAP HERE TO REGISTER FOR THIS COURSE ON HACCP4Seafood.com
Meeting details & documents will be provided in an email after purchase.
Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.
Class Requirements:

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

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

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

PREREQUISITE PROGRAMS

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

SEAFOOD SAFETY HAZARDS

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

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

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

PRELIMINARY STEPS

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

Break
CONDUCTING A HAZARD ANALYSIS

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

DETERMINING CRITICAL CONTROL POINTS

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

Lunch
ESTABLISHING CRITICAL LIMITS

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

CRITICAL CONTROL POINTS MONITORING

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

CORRECTIVE ACTIONS

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

ESTABLISH VERIFICATION PROCEDURES

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

Day 2
RECORD-KEEPING PROCEDURES

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

OVERVIEW OF FDA SEAFOOD HACCP REGULATION

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

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

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

Lunch
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

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

Break
GROUP PRESENTATIONS

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

REVIEW, Q&A, AND ADJOURN
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Live Segment 2 (Dallas, TX)
2022-07-22 09:00 - 17:00 (America/Chicago) | Dallas, TX, 4300 WINGREN, IRVING, TX, United States
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Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Class Requirements:

8 hours of active participation with a 1-hour lunch break
Student Information sheet filled out before class
Segment 1 Completion through Cornell University (less than 2 years old)

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

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

Review Progressive Steps for Developing a HACCP Program

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

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

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

Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
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Virtual Segment 2 - July 25
2022-07-25 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual Segment 2 - August 3
2022-08-03 08:00 - 16:30 (America/Los_Angeles) | CA

Live Basic Seafood 2-Day (Downey, CA)
2022-08-08 08:00 - 2022-08-09 17:00 (America/Los_Angeles) | Downey, CA

Virtual Segment 2 - August 13
2022-08-13 08:00 - 16:30 (America/Los_Angeles) | CA

Virtual PCQI - August 15 - 17
2022-08-15 08:00 - 2022-08-17 12:00 (America/Los_Angeles) | CA

Virtual Segment 2 - August 22
2022-08-22 08:00 - 16:30 (America/Los_Angeles) | CA
