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.  The two part training 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 in order to receive their official AFDO Seafood HACCP registered Certificate of Course Completion. 

PREREQUISITES

All participants of this course must first complete the Basic Seafood HACCP Online Segment 1 training course from Cornell University.   Please register for the Segment 1 course at http://seafoodhaccp.cornell.ed... . Once completed, you will receive an email which  MUST BE BROUGHT to our Segment 2 course. 

To complete the on-line course, you will need the FDA Fish and Fishery Products Hazards and Controls Guidance (4^th 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 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 HACCP to actively manage hazards in fish and fishery products
• Receive hands-on experience in writing a seafood HACCP plan

COURSE LOCATION

Hagerman Fish Culture Experiment Stations

3059 F National Fish Hatchery Road           Directions: Hagerman Fish Culture Experiment Station

Hagerman, Idaho  83332

WHO SHOULD ATTEND

• Food safety managers
• Plant managers and supervisors
• QA/QC managers, supervisors, and technicians
• Regulatory and public health personnel
• Operations personnel

DELIVERABLES

• Participant workbook
• Certificate of Course Completion issued by AFDO (includes $50 AFDO certificate fee)
• Continental breakfast and lunch; Ongoing beverages
  

REGISTRATION

• Course fee: $350.00 per person. Payment must be received by May 21, 2018.
• Special needs or dietary requirement requests: [email protected]
• Technical Questions?  Call FSNW @ (208) 426-0228  or [email protected]
  

CANCELLATION, REFUND, AND SUBSTITUTION POLICY

Cancel 7 business days before workshop for full refund. No refunds for no-shows. Substitutions allow for fully paid registrants. If you are not satisfied with the workshop, we will refund 80% of the registration fee.