afdo/seafood alliance haccp training course · a g e n d a afdo/seafood alliance haccp training...
TRANSCRIPT
A G E N D A
AFDO/Seafood Alliance HACCP Training Course
Bay Mills Resort and Casinos – 11386 W. Lakeshore Dr.
Brimley, Michigan
December 4-6, 2018
December 4
EST 8:00 am Chapter 1 Welcome and Course Objectives .......................................Ron Kinnunen
8:15 Chapter 2 Prerequisite Programs ......................................................... Jim Thannum
8:45 Chapter 3 HACCP Preliminary Steps..................................................... Jim Thannum
9:00 Chapter 4 Seafood Safety Hazards .................................................. Beth Waitrovich
10:15 Break
10:30 Chapter 5 Hazard Analysis...................................................................Ron Kinnunen
12:00 pm {Lunch}
1:00 Chapter 6 Determine Critical Control Points .......................................Jim Thannum
2:00 Chapter 7 Establish Critical Limits ................................................... Beth Waitrovich
3:00 Break
3:15 Chapter 8 Critical Control Point Monitoring .......................................Ron Kinnunen
4:00 Chapter 9 Corrective Actions ............................................................... Jim Thannum
5:00 pm {Adjourn}
December 5
8:00 am Chapter 10 Establish Verification Procedures................................... Beth Waitrovich
9:00 Chapter 11 Record-Keeping Procedures ................................................ Jim Thannum
10:00 Break
10:15 Chapter 12 The Seafood HACCP Regulation .......................................... Jim Thannum
12:00 noon {Lunch}
1:00 pm The Seafood HACCP Regulation (cont’d) ....................................................... Jim Thannum
2:15 Commercial Processing Example: Smoked fish ...........................................Ron Kinnunen
Smoked Fish Regulations ............................................................................Ron Kinnunen
(http://w3.lara.state.mi.us/orrsearch/202_10189_AdminCode.pd)
3:00 Break
3:15 Chapter 13 Sources of Information on Preparing HACCP Plans ....... Beth Waitrovich
3:45 Regulations Related to Homeland Security ..................................................Ron Kinnunen
4:15 Review and Preparation for Developing HACCP Plans ................................Ron Kinnunen
5:15 pm {Adjourn}
Pg 1 of 2
December 6*
*Course will be held at Bay Mills Community College, 12214 W. Lakeshore Dr.
8:00 am EST Review of FDA Seafood HACCP Regulation (21CFR Part 123) and the 7 principles of HACCP
8:30 am 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
9:30 am Review of the steps: How to Conduct a Hazard Analysis, Developing a Hazard Analysis and Identifying Controls, and Developing a HACCP Plan.
11:00 am Group Work Sessions using models that are applicable to the participant’s needs. Approximately four groups shall develop a hazard analysis and HACCP plan based on their assigned model. Each group will also complete a sanitation audit form.
12:00 noon {Lunch}
1:00 pm Continue group sessions
3:00 pm Team Presentations and Class Discussion of Group Work Session Results
4:30 pm {Adjourn}
Pg 2 of 2
INSTRUCTORS
Ron Kinnunen
MSU Extension Sea Grant Educator, Michigan Sea Grant Program
710 Chippewa Square, Suite 202 - Marquette MI 49855
Phone/fax: 906-226-3687 E-mail: [email protected]
Jim Thannum
Planning & Development, Great Lakes Indian Fish & Wildlife Commission
Maple Lane (mailing P.O. Box 9) - Odanah, WI 54861
Ph: 715-682-6619 Fax: 715-682-9294 E-mail: [email protected]
Beth Waitrovich
Health & Nutrition, Michigan State University Extension Educator
527 Stephenson Street - Norway, MI 49870 Ph: 906-774-0363 Fax: 906-563-5507 E-mail: [email protected]
4131
MI
Dec. 4-6, 2018
Seafood HACCP Alliance
Basic/SCP/3-day Course
Student Information Sheet
First Name Course Number
M.I.
Last Name
Address 1
Address 2
City/State/Zip
Country
Phone Ext. Fax
Training Location/City Brimley (Bay Mills Resort & Casinos) Training Location/State
Training Date
Company Professional Affiliation (please check one)
Industry Government/Regulatory Education Consultant Other
J:\Documents\HACCP\Course Registration Packs\2‐Student Information Sheet Rev 102017.doc
Registration Deadline NOV. 26, 2018
$115 Check payable to
“NCAFDO” *US checks only*
SEND TO: Ron Kinnunen Michigan Sea Grant 710 Chippewa Sq., #202 Marquette, MI 49855 [email protected]
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