IEH Academy

AFDO/Seafood HACCP Alliance - Segment Two Course

Course details

399.00

8 hrs.

Dr. George Baker

The AFDO Seafood HACCP Alliance course provides participants with the information needed to develop their firm’s Seafood HACCP plan. Those who complete both Segments are eligible for a “Certificate of Course Completion” from the Association of Food and Drug Officials (AFDO). This certificate provides evidence that the individual meets the training requirements.

AFDO/Seafood HACCP Alliance - Segment One Course

Prior to registering for this course, individuals must complete AFDO/Seafood HACCP Alliance – Segment One. The first Segment for Seafood HACCP standards is taught by Cornell University. Find more information here.

Benefits and Learning Objectives

food safety training for food processorsAfter completing the Cornell University Segment One Seafood HACCP course, you are eligible to attend this one-day Segment Two course. Together, the two Segments provide participants with the information needed to develop their firm’s Seafood HACCP plan. Those who complete both Segments are eligible for a “Certificate of Course Completion” from the Association of Food and Drug Officials (AFDO). This certificate provides evidence that the individual meets the training requirement of the FDA Seafood HACCP regulation.

 

Individuals who complete this course (following Segment One) will meet the training requirement of the FDA Seafood HACCP regulation and can do the following:

  • Develop a HACCP Plan for seafood products as required by the FDA regulation.
  • Reassess or modify a HACCP Plan as necessary and/or required by the FDA regulation.
  •  Review HACCP Plan records as required by the FDA regulation.

Who Should Take this Course?

The intended audience for this course include:

  • Individuals that have Successful Participants in this “Segment Two” Course will need to have the “Segment One” completion certificate from Cornell University.
  • Individuals that are involved in the production of fish and fishery products.
  • Quality Assurance Personnel
  • Food Safety Managers
  • Facility Managers
  • Facility Personnel
  • Seafood Processors

Agenda

Part 1: Lecture and Discussion:

  • FDA Seafood HACCP Regulation
  • Seafood Safety Hazards & Controls
  • Developing a HACCP Program

Part 2: Course Work Assignment:

  • Team Work Groups & Presentations

Required Materials

Participants will need to order or access the following two manuals prior to taking this course.

  1. National Seafood HACCP Alliance (Blue Book): Hazard Analysis and Critical Control Point Training Curriculum – 5th Edition
  2. FDA Guide (Gold Book): FDA Fish and Fishery Products Hazards and Controls Guidance – 4th Edition
    To purchase these two manuals, or to download free PDFs learn more here.

Schedule

First Offering – 

October 26th: 12:30pm – 5:15pm Eastern 

October 27th: 1:00pm – 5:30pm Eastern 

Registration and Payment

To Register for this Course, please visit our training portal.

Course Instructor

Dr. George Baker

Vice President, Technical Services – IEH Laboratories & Consulting Group

 

Dr. George Baker received both his B.S. and Ph.D. from the University of Florida in Food Science. His graduate specializations included storage water activity studies, flavor compound formation under different roasting conditions, sensory analysis, including trained quantitative descriptive analysis panels, and instrumental analysis of fats and oils. Dr. Baker held a variety of positions at ABC Research Corporation, a contract food testing laboratory, holding Director of Laboratory Operations, VP of Sales & Marketing, Chief Operating Officer, and Chief Executive Officer positions. Following his tenure at ABC Research Corporation, he joined the faculty in the Food Science & Human Nutrition Department at the University of Florida, studying palm oil flavor and function to replace trans- fats in foods, and later as the Florida Sea Grant Seafood Specialist, where he provided assistance to the seafood industry and researched key aroma compound training methods associated with seafood quality.

Dr. Baker is certified to teach Seafood HACCP and Sanitation Control Procedures courses and was recently the Institute of Food Technologist’s Aquatic Food Products Division Chair. For the last few years, he worked in food manufacturing as the Director of Food Safety & Quality, as well as the SQF Practitioner and PCQI for two food production facilities with multiple production lines. He also directed substantial changes to the Environmental Monitoring Program and microbiological testing programs. In his role as Director of New Product Development, he was responsible for updated sensory testing / shelf-life determination procedures and problem-solving projects. Dr. Baker joined IEH in 2020.

For more infomation regarding Seafood HACCP, please visit the FDA website below:

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