AFDO/Seafood Alliance HACCP Training Course
Dec. 5-7, 2023
8 a.m. start time
Ojibwa Casino Hotel Baraga
16449 Michigan Avenue
Baraga, MI 49908
Commercial fishing operators and fish processors must follow strict guidelines to meet tribal, state, and federal requirements for health and food safety. The Seafood Hazard Analysis and Critical Control Point (HACCP) certification course is a federal regulation for ensuring that businesses handling seafood products stay up-to-date on requirements and best practices. This allows commercial fishers and processors to meet licensing requirements and provide a safe and healthy product for consumers.
The cost of this event is $136.50 which includes certification and training materials.
Snacks will be provided.
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Tuesday, December 5 |
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Time |
Chapter |
Title |
Instructor |
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8:00 am |
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Welcome! |
Lauren Jescovitch |
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8:10 am |
1 |
Introduction to the Alliance Course and HACCP |
Lauren Jescovitch |
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8:20 am |
2 |
Prerequisite Programs & SCP |
Laurie White |
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9:50 am |
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Break |
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|
10:00 am |
3 |
Seafood Safety Hazards |
Laurie White |
|
11:00 am |
4 |
Preliminary Steps in Developing a HACCP Plan |
Lauren Jescovitch |
|
11:15 am |
5 |
Hazard Analysis |
Lauren Jescovitch |
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12:00 pm |
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Lunch |
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12:45 pm |
5 |
Hazard Analysis (Continued) |
Lauren Jescovitch |
|
1:30 pm |
6 |
Determine Critical Control Points |
Ron Kinnunen |
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2:00 pm |
7 |
Establish Critical Limits |
Jim Thannum |
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3:00 pm |
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Break |
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|
3:15 pm |
8 |
Critical Control Point Monitoring |
Ron Kinnunen |
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4:00 pm |
9 |
Corrective Actions |
Lauren Jescovitch |
|
5:00 pm |
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{Adjourn} |
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Wednesday, December 6 |
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Time |
Chapter |
Title |
Instructor |
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8:00 am |
10 |
Establish Verification Procedures |
Laurie White |
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8:45 am |
11 |
Record-Keeping Procedures |
Jim Thannum |
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9:45 am |
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Break |
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10:00 am |
12 |
The Seafood HACCP Regulation |
Lauren Jescovitch |
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12:00 pm |
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Lunch |
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1:00 pm |
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MI Smoked Fish Regulations |
Ron Kinnunen |
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1:20 pm |
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Regulations Related to Homeland Security |
Ron Kinnunen |
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1:45 pm |
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Review and Preparation for Practical Exercises |
Lauren Jescovitch |
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2:15 pm |
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Break |
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|
2:30 pm |
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Practical Exercises 1) Sanitation and Sanitation Records 2) Smoked Fish Safety and Salometer Testing 3) Calibration of thermometers and probes |
ALL |
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4:30 pm |
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Group Discussion |
Laurie White |
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5:00 pm |
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{Adjourn} |
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Thursday, December 7 |
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Time |
Chapter |
Title |
Instructor |
|
8:00 am |
13 |
Resources for Preparing HACCP Plans |
Jim Thannum |
|
8:30 am |
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Review and Preparation for HACCP Plans --Review of FDA Seafood HACCP Regulation (21 CFR Part 123) and the 7 principles of HACCP --FDA’s Fish and Fishery Products Hazards and Controls Guidance --Review of the steps to develop a plan |
Ron Kinnunen |
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9:30 am |
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Break |
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9:45 am |
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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 Jescovitch |
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12:00 pm |
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Lunch |
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1:00 pm |
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Continue Group Work Sessions |
Lauren Jescovitch |
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1:30 pm |
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Team Presentations and Class Discussion of Group Work Session Results |
Laurie White |
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2:00 pm |
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Break |
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2:15 pm |
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Continue Team Presentations and Class Discussion |
Laurie White |
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2:30 pm |
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Review and Q&A |
Lauren Jescovitch |
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3:00 pm |
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{Adjourn} |
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Instructors |
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Lauren Jescovitch Michigan State University Extension Sea Grant Educator, (Ph) 906-487-2974, |
Jim Thannum Planning & Development, Great Lakes Fish & Wildlife Commission, (Ph) 715-682-6619, jthannum@glifwc.org |
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Ron Kinnunen Michigan State University Senior District Extension Educator Emeritus, (Ph) 906-250-0459, kinnune1@msu.edu |
Laurie White Planning & Development, Great Lakes Fish & Wildlife commission, (Ph) 715-292-8726, lwhite@glifwc.org |
Accommodations
Michigan State University is committed to providing equal opportunity for participation in all programs, services and activities. Accommodations for persons with disabilities may be requested by contacting the event contact two weeks prior to the start of the event. Requests received after this date will be honored whenever possible.