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. 

Tuesday, December 5

Time

Chapter

Title

Instructor

8:00 am

 

Welcome!

Lauren Jescovitch

8:10 am

1

Introduction to the Alliance Course and HACCP

Lauren Jescovitch

8:20 am

2

Prerequisite Programs & SCP

Laurie White

9:50 am

 

Break

 

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

12:00 pm

 

Lunch

 

12:45 pm

5

Hazard Analysis (Continued)

Lauren Jescovitch

1:30 pm

6

Determine Critical Control Points

Ron Kinnunen

2:00 pm

7

Establish Critical Limits

Jim Thannum

3:00 pm

 

Break

 

3:15 pm

8

Critical Control Point Monitoring

Ron Kinnunen

4:00 pm

9

Corrective Actions

Lauren Jescovitch

5:00 pm

 

{Adjourn}

 


Wednesday, December 6

Time

Chapter

Title

Instructor

8:00 am

10

Establish Verification Procedures

Laurie White

8:45 am

11

Record-Keeping Procedures

Jim Thannum

9:45 am

 

Break

 

10:00 am

12

The Seafood HACCP Regulation

Lauren Jescovitch

12:00 pm

 

Lunch

 

1:00 pm

 

MI Smoked Fish Regulations

Ron Kinnunen

1:20 pm

 

Regulations Related to Homeland Security

Ron Kinnunen

1:45 pm

 

Review and Preparation for Practical Exercises

Lauren Jescovitch

2:15 pm

 

Break

 

2:30 pm

 

Practical Exercises

1)     Sanitation and Sanitation Records

2)     Smoked Fish Safety and Salometer Testing

3)     Calibration of thermometers and probes

ALL

4:30 pm

 

Group Discussion

Laurie White

5:00 pm

 

{Adjourn}

 

 

Thursday, December 7

Time

Chapter

Title

Instructor

8:00 am

13

Resources for Preparing HACCP Plans

Jim Thannum

8:30 am

 

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

9:30 am

 

Break

 

9:45 am

 

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

12:00 pm

 

Lunch

 

1:00 pm

 

Continue Group Work Sessions

Lauren Jescovitch

1:30 pm

 

Team Presentations and Class Discussion of Group Work Session Results

Laurie White

2:00 pm

 

Break

 

2:15 pm

 

Continue Team Presentations and Class Discussion

Laurie White

2:30 pm

 

Review and Q&A

Lauren Jescovitch

3:00 pm

 

{Adjourn}

 

 

Instructors

Lauren Jescovitch

Michigan State University Extension Sea Grant Educator, (Ph) 906-487-2974,

jescovit@msu.edu  

Jim Thannum

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

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

 

Registration for AFDO/Seafood Alliance HACCP Training Course is open.

Registration closes at 11:59 p.m. ET on December 1, 2023.

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.

Contact Information

For information, contact Lauren Jescovitch at jescovit@msu.edu or 906-487-2974.