All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

Seafood HACCP

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.)

Option One:

One Day Virtual Live with Alex

Using ZOOM after Finishing

the Self-Paced Part by Cornell

University

Link to Register for the First Part

Link to part 2 – Instructor-Led On Zoom

2024

January 12, 2024 – 8:00 AM to 4:00 PM – PST (Private Class)

February 9, 2024 – 8:00 AM to 4:00 PM – EST

April 19, 2024 – 8:00 AM to 4:00 PM – EST

June 21, 2024 – 8:00 AM to 4:00 PM – EST

July 5, 2024 – 8:00 AM to 4:00 PM – PST

August 30, 2024 – 8:00 AM to 4:00 PM – EST

December 20, 2024 – 8:00 AM to 4:00 PM – PST

Chapter 1. Introduction to the Alliance Course and HACCP
Chapter 2. Prerequisite Programs and Sanitation Control Procedures
Chapter 3. Seafood Safety Hazards
Chapter 4. Preliminary Steps in Developing a HACCP Plan
Chapter 5. Principle 1. Hazard Analysis
Chapter 6. Principle 2. Determine Critical Control Points
Chapter 7. Principle 3. Establish Critical Limits
Chapter 8. Principle 4. Critical Control Point Monitoring
Chapter 9. Principle 5. Corrective Actions
Chapter 10 Principle 6. Establish Verification Procedures
Chapter 11. Principle 7. Record-Keeping Procedures
Chapter 12. Principle 8. The Seafood HACCP Regulation
Chapter 13. Resources for Preparing HACCP Plans
Appendix 1. FDA’s Seafood HACCP Regulation
Appendix 2. HACCP Worksheets
Appendix 3. Current Good Manufacturing Practices
Appendix 4. Glossary

Registration for The Second Part

Wholesale/Distribution/Warehouse (Short version)

Wholesale/Distribution of Histamine Fish

Tilapia (farm-raised), Fresh and Frozen

Trout (aquaculture), Raw, Frozen

Link to ZOOM Tutorials

Option Two:

One Day Onsite Class with

Alex after Finishing the Self-Paced Part By Cornell University.
Please Contact Alex to arrange an Onsite Class

Link to Self-Paced Part by Cornell University

Chapter 1. Introduction to the Alliance Course and HACCP
Chapter 2. Prerequisite Programs and Sanitation Control Procedures
Chapter 3. Seafood Safety Hazards
Chapter 4. Preliminary Steps in Developing a HACCP Plan
Chapter 5. Principle 1. Hazard Analysis
Chapter 6. Principle 2. Determine Critical Control Points
Chapter 7. Principle 3. Establish Critical Limits
Chapter 8. Principle 4. Critical Control Point Monitoring
Chapter 9. Principle 5. Corrective Actions
Chapter 10 Principle 6. Establish Verification Procedures
Chapter 11. Principle 7. Record-Keeping Procedures
Chapter 12. Principle 8. The Seafood HACCP Regulation
Chapter 13. Resources for Preparing HACCP Plans
Appendix 1. FDA’s Seafood HACCP Regulation
Appendix 2. HACCP Worksheets
Appendix 3. Current Good Manufacturing Practices
Appendix 4. Glossary

Seafood HACCP Models and Books

Link to How to Use Seafood Models

Shrimp (Wild), Cooked, Frozen

Shrimp (farm-raised), Raw Frozen

Fish Sticks, Breaded Frozen

Hot Smoked Salmon Fillets (farm-raised), Reduced Oxygen Packed, Refrigerated

Option Three
Onsite Two and
One-Half Days Class

Contact Alex
Los Angeles, Hermosa Beach, Holiday Inn
125 Pacific Coast Highway
Hermosa Beach, CA 90254

hapter 1. Introduction to the Alliance Course and HACCP
Chapter 2. Prerequisite Programs and Sanitation Control Procedures
Chapter 3. Seafood Safety Hazards
Chapter 4. Preliminary Steps in Developing a HACCP Plan
Chapter 5. Principle 1. Hazard Analysis
Chapter 6. Principle 2. Determine Critical Control Points
Chapter 7. Principle 3. Establish Critical Limits
Chapter 8. Principle 4. Critical Control Point Monitoring
Chapter 9. Principle 5. Corrective Actions
Chapter 10 Principle 6. Establish Verification Procedures
Chapter 11. Principle 7. Record-Keeping Procedures
Chapter 12. Principle 8. The Seafood HACCP Regulation
Chapter 13. Resources for Preparing HACCP Plans
Appendix 1. FDA’s Seafood HACCP Regulation
Appendix 2. HACCP Worksheets
Appendix 3. Current Good Manufacturing Practices
Appendix 4. Glossary

Link to the Book and Videos By FDA

Link to the Online Book

Link to Curriculum Book

Shucked Oysters

Oyster Shellstock

Fresh Tuna Loins

Wild Salmon Sushi Rolls

Wholesale/Distribution/Warehouse

This course meets the HACCP training requirements of the Title 21 CFR Part 123.10 of the U.S. Food and Drug Administration (FDA). The course is taught by Seafood HACCP Alliance certified lead instructor(s). The hazard analysis and critical control training (HACCP) program for fish and fishery products has been developed by the Association of Food and Drug Officials (AFDO) and the Seafood HACCP Alliance (SHA). The purpose of the program is to assist development, implementation and maintenance of a HACCP program in commercial and regulatory settings. Upon successful completion of the course, participants receive a Certificate of Course  Completion from the Association of Food and Drug Officials (AFDO) to demonstrate that they meet the training requirements of the FDA Seafood HACCP Regulation.