AFDO/Seafood Alliance HACCP Training Course

Tuesday, December 16

Time

Chapter

Title

Instructor

8 a.m.

Welcome!

Lauren Stigers

8:10 a.m.

1

Introduction to the Alliance Course and HACCP

Lauren Stigers

8:20 a.m.

2

Prerequisite Programs & SCP

9:50 a.m.

Break

10 a.m.

3

Seafood Safety Hazards

Ron Kinnunen

11 a.m.

4

Preliminary Steps in Developing a HACCP Plan

Ron Kinnunen

11:15 a.m.

5

Hazard Analysis

Jim Thannum

12 p.m.

Lunch

12:45 p.m.

5

Hazard Analysis (Continued)

Jim Thannum

1:30 p.m.

6

Determine Critical Control Points

Lauren Stigers

2 p.m.

7

Establish Critical Limits

Jim Thannum

3 p.m.

Break

3:15 p.m.

8

Critical Control Point Monitoring

Ron Kinnunen

4 p.m.

9

Corrective Actions

Lauren Stigers

5 p.m.

{Adjourn}

Wednesday, December 17

Time

Chapter

Title

Instructor

8 a.m.

10

Establish Verification Procedures

Ron Kinnunen

8:45 a.m.

11

Record-Keeping Procedures

Jim Thannum

9:45 a.m.

Break

10 a.m.

12

The Seafood HACCP Regulation

Ron Kinnunen

12 p.m.

Lunch

1 p.m.

MI Smoked Fish Regulations

Lauren Stigers

1:20 p.m.

Regulations Related to Homeland Security

Ron Kinnunen

1:45 p.m.

Review and Preparation for Practical Exercises

Lauren Stigers

2:15 p.m.

Break

2:30 p.m.

Practical Exercises

1)     Sanitation and Sanitation Records

2)     Smoked Fish Safety and Salometer Testing

3)     Calibration of thermometers and probes

ALL

4:30 p.m.

Group Discussion

Lauren Stigers

5 p.m.

{Adjourn}

Thursday, December 18

Time

Chapter

Title

Instructor

8 a.m.

13

Resources for Preparing HACCP Plans

Lauren Stigers

8:30 a.m.

Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide)

Lauren Stigers

9:30 a.m.

Break

9:45 a.m.

Review Progressive Steps for Developing a HACCP Program

Lauren Stigers

11:15

Group Work Sessions using models that are applicable to the participant’s needs. Groups shall develop a hazard analysis, HACCP plan and sanitation audit form for a given example.

Lauren Stigers

12:15 p.m.

Lunch

1 p.m.

Continue Group Work Sessions

Lauren Stigers

2 p.m.

Team Presentations and Class Discussion of Group Work Session Results

Jim Thannum

3 p.m.

Review and Q&A

Lauren Stigers

3:30 p.m. 

{Adjourn}

Instructors

Lauren Stigers

Michigan State University Extension Sea Grant Educator, 906-487-2974, jescovit@msu.edu  

Jim Thannum

Planning & Development, Great Lakes Fish & Wildlife Commission, 715-682-6619, jthannum@glifwc.org

Ron Kinnunen

Michigan State University Senior District Extension Educator Emeritus, 906-250-0459, kinnune1@msu.edu