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: kinnune1@anr.msu.edu

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: jthannum@glifwc.org

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: waitrovi@anr.msu.edu

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

Email

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 Kinnune1@msu.edu

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