SEAFOOD HACCP-SEGMENT 2 WORKSHOP-5-2018

SEAFOOD HACCP-SEGMENT 2 WORKSHOP

PRESENTED BY FOOD SAFETY NORTHWEST, LLC

COURSE ACCREDITED BY:

MAY 31, 2018  – HAGERMAN, IDAHO

 

BECOME AN AFDO CERTIFIED SEAFOOD HACCP RESOURCE PERSON!

COURSE DESCRIPTION

The FDA Seafood HACCP Regulation, 21 CFR 123, requires that every seafood products processing facility have a trained individual who can develop a HACCP Plan, reassess and modify the HACCP Plan, and review HACCP records (123.10).  The Seafood HACCP Alliance, in conjunction with the Association of Food and Drug Officials (AFDO), has created a standardized training course for this purpose, which is recognized by FDA.   The course applies HACCP principles to fish and fishery products, and is offered in either a 2 day in-person format or is available as a two part program that combines an initial on-line component (Seafood HACCP Alliance Internet training course) through Cornell University (“Segment 1”) and a one-day in-person course (“Segment 2”) taught by a AFDO-recognized Seafood HACCP Lead Instructor. We are offering a Seafood HACCP-Segment 2 course for those who have already completed the initial on-line course from Cornell University, and wish to complete Part 2 of the program to receive their official AFDO Seafood HACCP registered Certificate of Course Completion.

PREREQUISITE

All participants of this course must first complete the Basic Seafood HACCP Online Segment 1 training course from Cornell University.  The course consists of 12 modules; more information is available HERE (link to Internet Course description document).  Please register for the Segment 1 course at http://seafoodhaccp.cornell.edu . Once you complete the course, you will receive a completion email, which is your “ticket” to our Segment 2 course.

To complete the on-line course, you will need the FDA Fish and Fishery Products Hazards and Controls Guidance (4th ed.) and the Seafood HACCP Alliance Training Manual. These are available in electronic versions at no cost or can be purchased in hard copy format by following this link: http://ifasbooks.ifas.ufl.edu/c-8-haccp-seafood.aspx .  PLEASE BRING THESE MANUALS TO THE SEGMENT 2 COURSE!

LEARNING OBJECTIVES

  • Gain an understanding of requirements in the FDA Seafood HACCP regulation
  • Learn how to use the FDA Hazards and Controls guide to conduct a hazard analysis, identify critical control points, and implement the seven priciples of HACCP to actively manage significant hazards in fish and fishery products
  • Receive hands-on experience in writing a seafood HACCP plan

WHO SHOULD ATTEND

  • Food safety managers
  • Plant managers and supervisors
  • QA/QC managers, supervisors, and technicians
  • Regulatory and public health personnel
  • Auditors from certification bodies
  • Supply chain managers
  • Food brokers
  • HACCP team members

COURSE LOCATION

Hagerman Fish Culture Experiment Station

3059 F National Fish Hatchery Rd.

Hagerman, ID 83332

 

DELIVERABLES

Each course participant will receive:

  1. Participant workbook
  2. Certificate of Course Completion issued by AFDO
  3. Continental breakfast and lunch
  4. Full beverage (coffee, tea, soft drinks, juice) and snack service

 

 

REGISTRATION

  • Register at: Register Now
  • Course fee: $350.00 per person. Payment must be received by May 21, 2018.
  • Special needs or dietary requirement requests: events@fsnwllc.com
  • Technical Questions? Call FSNW @ (208) 426-0228  or jk@fsnwllc.com

AGENDA

8:30  AM – Orientation, Course Objectives and Introductions

8:40 AM –      Review and Questions and Answers

FDA Seafood HACCP Regulation

Seafood Safety Hazards

Prerequisite Programs and Preliminary Steps

HACCP Principles

Introduction to FDA Hazards and Controls Guide- Fourth Ed.: April 2011

10:00 AM- Break

10:15 AM – Divide Students into Work Teams; Group Work Sessions to Develop HACCP Plans Using SHA 2016 Models. Use of FDA Hazard and Controls Guide: Chapter 3 and “Understanding Potential Hazards” of each chapter, Conducting Hazard Analysis, Identifying Controls, Using Chapters from Guide to Develop HACCP Plan.

12:00 Noon- Lunch

12:45 PM– Resume Group Work Sessions: Conducting Hazard Analysis; Identifying Controls and CCP’s

3:00 PM- Break

3:10 PM- Resume Group Work Sessions to Develop HACCP Plans

3:55 PM – Group Presentations and Class Discussion of Work Session Results

4:55 PM – Course Critique; Final Q & A

5:00 PM – Wrap and Course Ends

 

INSTRUCTOR

Jeff Kronenberg is an AFDO registered (#U0061-060911-32511, 2011)  lead instructor for the Seafood HACCP course .  Jeff has over 34 years of experience in providing food safety training and on-site technical assistance in implementing HACCP or FSMA food safety plans.  He has served in QA and food safety positions with Frito-Lay, J.R. Simplot Company, PowerBar, AIB International, and as an Assistant Professor of Extension Food Processing at the University of Idaho.  His experience in seafood includes work with processing operations in Idaho, Washington, and California, making such products as fresh trout, sturgeon, tilapia, caviar, sushi, smoked fish, and battered fish products.

 

THIS IS AN AFDO REGISTERED COURSE, #6813