SEAFOOD HACCP BASIC TRAINING

 

DURATION 2 days
COURSE OBJECTIVES AND PURPOSE The course’s objective is to provide companies involved in the production and processing of seafood products with the necessary knowledge to perform proper hazard analysis and critical control point (HACCP) in compliance with the FDA Seafood HACCP Regulation.
The course is conducted entirely in Italian (with official materials in English) to facilitate understanding and in-depth exploration of the topics, aiming to convey essential information to comprehend the new US Federal regulations and the specific Rule..
TARGET AUDIENCE The course is aimed at internal/external Food Safety Experts within the company (Consultants, Quality Managers, etc.).
COURSE CONTENT Day One 

Morning

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 (GMPs), sanitation control procedures (SCPs), and HACCP
  • Describe monitoring, correction and record-keeping requirements for 8 areas of sanitation in the FDA Seafood regulation
  • Review examples of SCPs, monitoring, and records in curriculum manual
  • Review other relevant regulatory requirements that may apply to the audience

Morning Break

SEAFOOD SAFETY HAZARDS

PRELIMINARY STEPS

Afternoon

CONDUCTING A HAZARD ANALYSIS

DETERMINING CRITICAL CONTROL POINTS

Afternoon Break

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
  • Discuss use of operating limits
  • Use the XYZ seafood model to illustrate how to set up HACCP plan form and select critical limit using the FDA Hazards Guide

Day Two

Morning

CRITICAL CONTROL POINTS MONITORING

  • Define and explain the purpose for 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

CORRECTIVE ACTIONS

  • Define and explain 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 HAzard Guide

ESTABLISH VERIFICATION PROCEDURES

Morning Break

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

Afternoon

OVERVIEW OF FDA SEAFOOD HACCP REGULATION

Afternoon Break

  • 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

REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

GROUP WORK SESSION ON DEVELOPING HACCP PLANS

DOCUMENT ISSUED Each participant will receive the Seafood HACCP certificate directly from the Seafood Alliance.
INSTRUCTORS The course will be conducted by qualified Lead Instructors.