HACCP Course Schedule
| Wednesday – January 8, 2003 | |||
| 8:00 - 8:15 | A.M. | Registration | |
| 8:15 - 8:30 | A.M. | Welcome and Course Objectives | |
| 8:30 - 8:50 | A.M. | Seafood Safety: HACCP | |
| 8:50 - 9:20 | A.M. | Prerequisite Programs and HACCP Preliminary Steps | |
| 9:20 - 9:40 | A.M. | Commercial Processing Example and SSOPs | |
| 9:40 - 10:00 | A.M. | Break | |
| 10:00 - 11:15 | A.M. | Biological, Chemical, Physical Hazards | |
| 11:15 - 12:00 | P.M. | Principle 1: Hazard Analysis and Preventive Measures | |
| 12:00 - 1:00 | P.M. | Lunch | |
| 1:00 - 1:45 | P.M. | Hazard Analysis Exercise | |
| 1:45 - 2:45 | P.M. | Principle 2: Identification of Critical Control Points | |
| 2:45 - 3:00 | P.M. | Break |
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| 3:00 - 3:45 | P.M. | Principle 3: Establishing Critical Limits | |
| 3:45 - 4:30 | P.M. | Principle 4: Critical Control Point Monitoring | |
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4:30 - 5:00 |
P.M. | Principle 5: Corrective Actions | |
| Thursday –
January 9, 2003 |
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| 8:00 - 8:45 | A.M. | Principle 6: Verification | |
| 8:45 - 9:30 | A.M. | Principle 7: Record Keeping
Procedure |
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| 9:30 - 9:45 | A.M. | Break | |
| 9:45 - 11:45 | A.M. | Overview of FDA Seafood HACCP Regulation I | |
| 11:45 - 1:00 | P.M. | Lunch | |
| 1:00 - 2:30 | P.M. | Overview of FDA Seafood HACCP Regulation II | |
| 2:30 - 2:45 | P.M. | Break | |
| 2:45 - 3:30 | P.M. | Sources of Information on
Preparing HACCP Plans |
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| 3:30 - 5:00 | P.M. | Practical Work Session: Prepare and Developing HACCP Plans | |
| Friday –
January 10, 2003 |
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| 8:00 - 11:45 | A.M. | Practical Work Session: Prepare and Developing HACCP Plans | |
| 11:45 - 1:00 | P.M. | Lunch | |
| 1:00 - 5:00 | P.M. | Wrap-up and Adjourn |
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