Seafood HACCP
Course Announcement
Fish and Fishery Products HACCP Segment Two
The North Central Association of Food and Drug Officials (NCAFDO), in partnership with the Association of Food and Drug Officials (AFDO) and the Seafood HACCP Alliance, is offering a Fish and Fishery Products Hazard Analysis and Critical Control Point (HACCP) Segment Two Course.
Date and Time: Wednesday, June 24th, 2015 8AM – 5PM
Location: Sheraton Indianapolis Keystone Crossing
8787 Keystone Crossing, Indianapolis, IN 46240
About: The primary purpose of this training is to assist with the writing and implementation of HACCP programs used in commercial seafood settings. This includes firms that warehouse, wholesale, process and manufacture fish and fishery products. The intended audience is managers, owners, operators, quality control personnel, and those that oversee sanitation programs of the seafood industry.
Seafood HACCP Course Structure and Segment Two Prerequisites: The Seafood HACCP Alliance Training curriculum has two segments. Prior to attending the HACCP Segment Two course offered on Wednesday, June 24th, the attendee must first satisfactorily complete the HACCP Segment One – Internet Training Course.
Segment One – Internet Training Course: Twelve Modules available on the Internet explain the seven principles of HACCP, the FDA Seafood HACCP regulation and the FDA Guidance materials available to help develop a HACCP plan. The Internet course covers all information presented in the first two days of the “live” three-day Alliance Training program. Information about this Internet Training is available at: http://seafoodhaccp.cornell.edu
Participants requesting a space in the Segment Two course must provide proof of completion of the Segment One Internet Training course. Upon completion of the Segment One Internet Training, a Notice of Course Completion will be issued. The participant must bring the Segment One Notice of Course Completion to the Segment Two Course. Entry in to the Segment Two course will be denied without the Notice of Course Completion email.
Segment Two – Classroom Training Session with an Instructor: This is a 1-day class conducted by trained instructors from NCAFDO. The training will be held from 8AM to 5PM on Wednesday, June 24th, 2015. Participants will be able to ask questions, get assistance, and apply what they have learned in the Segment One Internet Course. Participants will conduct a Hazards Analysis and develop a HACCP plan for a seafood business given to them by the instructor. This segment corresponds to the third day of the “live” three-day Alliance Training program.
Together, Segment One and Two provide participants with adequate information to develop their firm’s Seafood HACCP plan. Those who complete both segments of the registered Alliance training program are eligible for a “Certificate of Course Completion” from AFDO. This certificate provides evidence that the individual has met the training requirements of the FDA Seafood HACCP regulation.
The registration must be completed in order to reserve a space and request course materials. Space is limited to thirty (30) registrants.
Cost: The course fee is $135 per person which includes the Fish and Fishery Products Hazards and Control Guidance Book 4th edition, Hazards Analysis and Critical Control Point Training Curriculum Book 5th edition, continental breakfast, lunch, and snack breaks.
How to Reserve Your Space: If you are interested in attending this course, please complete registration on the AFDO Conference website – click on Food Sessions: http://indy.afdo.org/register.html
*Attendance at the AFDO conference sessions is encouraged, but is not required to register for the workshop portions including Seafood HACCP Segment 2 Course.
Questions: Contact Kirsten Knopff at (651) 201-6271 or Kirsten.knopff@state.mn.us
Funding for this conference was made possible, in part, by the Food and Drug Administration through
grant 1 R13 FD 004750-03. Views expressed in written conference materials or publications and by
speakers and moderators do not necessarily reflect the official policies of the Department of Health and
Human Services; nor does any mention of trade names, commercial practices, or organization imply
endorsement by the United States Government.
Fish and Fishery Products HACCP Segment Two
The North Central Association of Food and Drug Officials (NCAFDO), in partnership with the Association of Food and Drug Officials (AFDO) and the Seafood HACCP Alliance, is offering a Fish and Fishery Products Hazard Analysis and Critical Control Point (HACCP) Segment Two Course.
Date and Time: Wednesday, June 24th, 2015 8AM – 5PM
Location: Sheraton Indianapolis Keystone Crossing
8787 Keystone Crossing, Indianapolis, IN 46240
About: The primary purpose of this training is to assist with the writing and implementation of HACCP programs used in commercial seafood settings. This includes firms that warehouse, wholesale, process and manufacture fish and fishery products. The intended audience is managers, owners, operators, quality control personnel, and those that oversee sanitation programs of the seafood industry.
Seafood HACCP Course Structure and Segment Two Prerequisites: The Seafood HACCP Alliance Training curriculum has two segments. Prior to attending the HACCP Segment Two course offered on Wednesday, June 24th, the attendee must first satisfactorily complete the HACCP Segment One – Internet Training Course.
Segment One – Internet Training Course: Twelve Modules available on the Internet explain the seven principles of HACCP, the FDA Seafood HACCP regulation and the FDA Guidance materials available to help develop a HACCP plan. The Internet course covers all information presented in the first two days of the “live” three-day Alliance Training program. Information about this Internet Training is available at: http://seafoodhaccp.cornell.edu
Participants requesting a space in the Segment Two course must provide proof of completion of the Segment One Internet Training course. Upon completion of the Segment One Internet Training, a Notice of Course Completion will be issued. The participant must bring the Segment One Notice of Course Completion to the Segment Two Course. Entry in to the Segment Two course will be denied without the Notice of Course Completion email.
Segment Two – Classroom Training Session with an Instructor: This is a 1-day class conducted by trained instructors from NCAFDO. The training will be held from 8AM to 5PM on Wednesday, June 24th, 2015. Participants will be able to ask questions, get assistance, and apply what they have learned in the Segment One Internet Course. Participants will conduct a Hazards Analysis and develop a HACCP plan for a seafood business given to them by the instructor. This segment corresponds to the third day of the “live” three-day Alliance Training program.
Together, Segment One and Two provide participants with adequate information to develop their firm’s Seafood HACCP plan. Those who complete both segments of the registered Alliance training program are eligible for a “Certificate of Course Completion” from AFDO. This certificate provides evidence that the individual has met the training requirements of the FDA Seafood HACCP regulation.
The registration must be completed in order to reserve a space and request course materials. Space is limited to thirty (30) registrants.
Cost: The course fee is $135 per person which includes the Fish and Fishery Products Hazards and Control Guidance Book 4th edition, Hazards Analysis and Critical Control Point Training Curriculum Book 5th edition, continental breakfast, lunch, and snack breaks.
How to Reserve Your Space: If you are interested in attending this course, please complete registration on the AFDO Conference website – click on Food Sessions: http://indy.afdo.org/register.html
*Attendance at the AFDO conference sessions is encouraged, but is not required to register for the workshop portions including Seafood HACCP Segment 2 Course.
Questions: Contact Kirsten Knopff at (651) 201-6271 or Kirsten.knopff@state.mn.us
Funding for this conference was made possible, in part, by the Food and Drug Administration through
grant 1 R13 FD 004750-03. Views expressed in written conference materials or publications and by
speakers and moderators do not necessarily reflect the official policies of the Department of Health and
Human Services; nor does any mention of trade names, commercial practices, or organization imply
endorsement by the United States Government.