Seafood HACCP Segment 2 Course Outline
February 23, 2012 (Thursday)
Food Innovation Center, 1207 NW Naito Parkway, Portland, Oregon 97209
8:00 - 8:15 am Registration and Check-in
8:15 - 8:20 Welcome
8:20 - 8:50 Orientation, Course Objectives and Introductions
- Introduce instructors
- Student introductions and HACCP experience
- Verify that each student has completed the Internet-based Segment I
Course
- Explain training protocol, relationship of the Alliance and AFDO
- Review training materials in folder/binder
8:50 - 9:30 Review
- Seafood Safety Hazards
- Prerequisite Programs and Preliminary Steps
- Seven HACCP principles
- State regulations and HACCP
9:30 - 10:15 Seafood HACCP Regulations
- Relationship of HACCP to FDA regulation
- FDA Guidance material (Hazards Guide)
10:15 - 10:30 Coffee Break
10:30 - 11:00 Use the Fish and Fishery Products Hazards and Controls Guide
11:00 - 12:15 pm Conducting a Hazard Analysis and Determining Critical Control Points
- Presentation and practical work group session
12:15 - 1:00 Lunch - included
1:00 - 2:30 Conducting a Hazard Analysis and Determining Critical Control Points
(continued)
- Presentation and practical work group session
2:30 – 4:00 Development of a HACCP Plan
- Presentation, practical work group session and group presentation
4:00 - 4:30 Sources of Information for Preparing HACCP Plans
4:30 - 4:45 Wrap-Up
- Summary/concluding comments
- Question and answer period for any remaining student questions
- Submit Evaluation and Course Completion Form
- Ensure student rosters are correct for AFDO Certificates of Course
Completion
4:45 Adjourn
http://www.oregon.gov/ODA/FSD/docs/pdf/seafood_haccp_segment_2.pdf?ga=t
