Seafood HACCP Course
Segment one is the self-paced Seafood HACCP Internet Course hosted by Cornell University. Upon completion of Segment one, you will be emailed a course completion notice. Registration is online for Segment one. After finishing the online course and receiving the notice of completion of the course by Cornell University, attend a Segment Two one-day course that is also taught by Alliance instructors. (A Segment One Internet Course completion notice is required for a Segment Two course.
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| Option One: One Day Virtual Live with Alex Using ZOOM after Finishing the Self-Paced Part 1 by Cornell University Link to Cornell University |
Option Two: One Day Onsite Class with Alex after Finishing the Self-Paced Part 1 By Cornell University. Please Contact Alex to arrange an Onsite Class |
Option Three" On site in Hermosa Beach California (to be arranged) |
| 2026
July 24, 2026 – 8:00 AM to 4:00 PM PST August 21, 2026 8:00 AM to 4:00 PM– EST September 25, 2026 8:00 AM to 4:00 PM– PST October 23, 2026 – 8:00 AM to 4:00 PM EST November 6, 2026 -8:00 AM to 4:00 PM PST - December 18, 2026 –8:00 AM to 4:00 PM EST 2027 January 27, 2027 - 8:00 AM to 4:00 PM – PST February 17, 2027- 8:00 AM to 4:00 PM – EST March 31, 2027 - 8:00 AM to 4:00 PM – PST April 27, 2027 - 8:00 AM to 4:00 PM– EST May 25, 2027 - 8:00 AM to 4:00 PM– PST June 29, 2027 - 8:00 AM to 4:00 PM– EST July 21, 2027 – 8:00 AM to 4:00 PM PST August 31, 2027 - 8:00 AM to 4:00 PM– EST September 30, 2027 - 8:00 AM to 4:00 PM– PST October 26, 2027 – 8:00 AM to 4:00 PM EST November 30, 2027 -8:00 AM to 4:00 PM PST December 30, 2027 – 8:00 AM to 4:00 PM EST |
Classes can also be provided on your site. Please contact Alex to make arrangements: Phone: 310-694-q544 Email: alexkashef@geosda.com |
Table of ContentsINTRODUCTION CHAPTER 1 SAFETY OF WATER CHAPTER 2 CONDITION AND CLEANLINESS OF FOOD CONTACT SURFACES CHAPTER 3 PREVENTION OF CROSS CONTAMINATION CHAPTER 4 MAINTENANCE OF HAND WASHING, HAND SANITIZING, AND TOILET FACILITIES CHAPTER 5 PROTECTION OF FOOD FROM ADULTERANTS CHAPTER 6 PROPER LABELING, STORAGE, AND USE OF TOXIC COMPOUNDS CHAPTER 7 CONTROL OF EMPLOYEE HEALTH CONDITIONS CHAPTER 8 EXCLUSION OF PESTS EXAMPLE SSOP PLAN AND SANITATION CONTROL RECORDS Seafood HACCP Regulation (21 CFR, Part 123) Current Good Manufacturing Practices (CGMP) Regulation (21 CFR, Part 117, Subpart B) |
| Link to Part 2 Registration | Link to On Site Registration | Link to Hermosa BeachRegistration |