2012 Seafood HACCP Certification Training March 21, 22 &23

Rutgers Food Innovation Center located at 450 E.Broad Street, Bridgeton, NJ 08302 Vineland, NJ hotel information available upon request

This 20-hour class given over 2½ days covers Cost of $795 per person includes 2 books, information needed for writing a Seafood Hazard forms & binder of hand outs, and Certificate of Analysis Critical Control Point (HACCP) plan or to do Completion. Also includes coffee & snacks all the annual re-assessment of your pre-existing HACCP three days, and lunch on days 1 & 2. plans. Basic information for conducting a Hazard Analysis will be discussed, with recommendations on Day 1-8 hrs (8:30AM-12:00, lunch, 12:30-5:00PM) how to determine Critical Control Points, how to Introduction & Objectives, sign-in sheets choose Critical Limits, set up Monitoring programs and Overview: Fd Safety & HACCP Principles Chapter 1 implement Corrective Actions when Deviations occur. Pre-requisites to HACCP Chapter 2 Documentation for all aspects of the HACCP program, Preliminary Steps to HACCP Chapter 3 along with monitoring of pre-requisite activities, and Seafood Safety Hazards Chapter 4 required Records Review procedures will be covered Hazard Analysis Chapter 5 in this course. This class is specific for Seafood Determine Critical Control Points Chapter 6 products & food containing fish or seafood component. Break-out session: Conducting Hazard Analysis Hands-on exercise sessions provide immediate Group presentation, discussion utilization of lecture materials as participants work Question & Answer Opportunity through a model HACCP plan. Group discussions Day 2-8 hrs (8:30AM-12:00, lunch, 12:30-5:00PM) within the course allow for exchange of “best Establish Critical Limits Chapter 7 practices” advice on how to successfully implement Critical Control Point Monitoring Chapter 8 and maintain HACCP programs during everyday Corrective Actions Chapter 9 production. Instructors have years of experience in Establish Verification Procedures Chapter 10 the food industry and with seafood products, and will Recordkeeping Procedures Chapter 11 include a knowledgeable FDA regulatory official. Break-out session: Developing HACCP Plans Group presentation, discussion A written exam at the end of the course offers an Sources of Information for HACCP Plans Chapter 13 evaluation of how well participants understand the Question & Answer Opportunity material. Passing the test is required for legal Day 3-4 hrs (8:30AM-12:30) certification. Participants receive a new Seafood Seafood HACCP Regulations Chapter 12 HACCP textbook, the new (2011) Seafood Hazards Opportunity for questions/discussion of specific HACCP guide and handouts with forms and examples for concerns from companies represented in class producing their company-specific HACCP plans. Workshop Overview/Summary Written Exam Class attendees who are present for the entire 20 Discussion of Exam Correct Answers, Final Q&A hours of the workshop will receive a certificate of Discussion of non-Seafood ingredients/components & attendance from Rutgers University. Only those need for comprehensive “Risk-based Preventative passing the written exam will receive a certificate from Controls” under the Food Safety Modernization Act for any non-seafood components or products made in the the National Seafood Alliance and AFDO, to satisfy same facility. specific FDA Seafood HACCP requirements. Hand-out class photo & group presentation materials (AFDO / SHA Certificates mailed in a few weeks) To register for class contact: Jean Mahoney at 856- 459-1900x4510 or [email protected]. NOTE: Class-size is limited to 24, and Payment by credit card, purchase order, or check payable to the Rutgers Food Innovation Center for previous courses have filled quickly. Your must be received prior to start of class; space in the seat is reserved only after payment is class will not be held until (non-refundable) payment is received here, so please don’t delay.  received.

*Note: If your company is producing USDA products or FDA – non-Seafood products you should attend one of our other HACCP certification classes; this one is specifically for fish or fishery products. 2012 Seafood HACCP Certification Training March 21, 22 &23

Vineland, NJ Hotel Accommodations (~10 miles from Food Innovation Center)

Wingate Hotel - 856-690-9900 2196 W. Landis Avenue (Routes 55 & 56) Vineland, NJ 08360 Ask for the Rutgers Rate - $81.00 per night

Hampton Inn - 856-405-0600 2134 W. Landis Avenue, Vineland

Ramada Inn - 856-856-298-2054 2134 W. Landis Avenue, Vineland

*Note: If your company is producing USDA products or FDA – non-Seafood products you should attend one of our other HACCP certification classes; this one is specifically for fish or fishery products.