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.

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