Current Seafood HACCP Steering Committee Listing Current Seafood HACCP Workgroup Listing AFDO is a regulatory organization at connects food and medical-products safety stakeholders and impacts e regulatory environment by shaping sound, science-based rules, law, regulations, and sharing best practices at protect public heal. SEAFOOD HACCP ALLIANCE STEERING COMMITTEE ober , SEAFOOD HACCP ALLIANCE STEERING COMMITTEE. ober , Association of Food & Drug Officials. Steve Moris, President. Kansas Department of Agriculture. 1320 Research Park Drive, 2nd Floor. Manhattan, KS 66502. (785) 564-6766 fax: (785) 564-6779. National Performance Review Board's Hammer Ad Recognizes Sea Grant's Seafood Safety Efforts Seafood HACCP Alliance for Education and Training History of e Seafood HACCP Alliance Seafood HACCP Alliance Steering Committee () Specific Tasks Addressed by e Alliance Seafood HACCP Training Information AFDO Certificate Replacement Information AFDO HACCP and SCP . e National Steering Committee for is Alliance is made up of representatives from universities across e U.S., e Food and Drug Administration, e National ine Fisheries Service, state regulatory agencies, e National Association of Food and Drug Officials, and national seafood . Directors followed wi financial support for e first meeting of e National Seafood HACCP Alliance in ember 1993. Since is modest beginning, e SHA program has received Executive Steering Committee and working committees is listed on SHA Executive Committee Seafood HACCP Alliance (SHA) Steering Committee. Program approved two years of support and e first meeting of e National Seafood HACCP Alliance was held in ember 1993. e Alliance Steering Committee ided to: • organize an Alliance for HACCP training based on existing programs and established educational networks. • produce a standard core HACCP training manual to be complemented. Michael Ciaramella, NYSG Seafood Safety Specialist, E: [email protected], P: 631-632-8730 Jon Pennock (top row, first from left) joined e Seafood HACCP Alliance steering committee for a portion of eir annual meeting in Annapolis is mon. Sea Grant has a long and active partnership wi e Seafood HACCP Alliance. e Seafood HACCP course was updated in wi editorial assistance from Ken Gall of NY Sea Grant and Cornell University and Steve Kern of Cornell University's SC Johnson College of Business in collaboration wi Seafood HACCP Alliance Steering Committee members Debra DeVlieger of e U.S. Food and Drug Administration, Steve Otwell and Victor Garrido of e University of Florida, Lori. SO-4 HACCP Trainers and Training SO-8 Required Research e 4 meeting of e Seafood HACCP Alliance for Education and Training will convene e Steering Committee to review eir work since e 1994 and discuss eir plan for work rough 1996. is National Sea Grant funded project plans to advance e development of a uniform national HACCP education,training and technical assistance program for e seafood . sea Grant Seafood Specialists which originally assisted e National Fisheries Institute (NFI) wi eir initial HACCP training programs. e first formal Alliance meeting, e 22-23, 1994 in Portland, Maine established a project 'Steering Committee' largely based on e contributing au ors for e original proposal. Seafood HACCP Alliance for Education and Training ober 2009. i HACCP: Hazard Analysis and Critical Control Point Training Curriculum Trainer’s Guide Editors: Pamela D. Tom: California Sea Grant Extension Program formal SHA Steering Committee and Editors Committee. Action items from e Steering Committee were reviewed and assigned to members, including: 1) Researching translation options and costs, 2) Researching certificate security issues, 3) Developing course review criteria, 4) Developing instructor criteria, 5) Developing an appeals process, 6) Researching publishing and distribution costs, 7) Consulting appropriate entities (e.g. AAFCO Board) in regard to Animal Course Certificates. Seafood HACCP: Final Rule - 60 FR 65096 - ember 18, 1995 (Regulation Title: Procedures for e Safe and Sanitary Processing and Importing of Fish and Fishery Products) Information from O er. National Seafood HACCP Alliance Steering Committee (uary ) George Baker, Food Science and Human Nutrition, University of of Sea Grant Directors followed wi financial support for e first meeting of e National Seafood HACCP Alliance held in ember 1993. Since is modest beginning, e SHA program has received continuing. Seafood HACCP Alliance Course Sanitation Control Procedures for Processing Fish and Fishery Products Developed by e National Seafood HACCP Alliance for Training and Education. First Edition 2000. NATIONAL SEAFOOD HACCP ALLIANCE Alliance Steering Committee Claudio Almeida, Pan American Heal Organization Dane Bernard, National Food Processors. Dr. Wan served on e Steering Committee of FSPCA, as well as on a number of subcommittees of e Alliance, including Editorial, Implementation, and International subcommittees. Dr. Wan is a Trainer-of-Trainer for FSPCA Preventive Controls for Human Food, and for Foreign Supplier Verification Programs Lead Instructors courses. e ree day course offered by e Seafood Alliance is recognized in e regulation as meeting training requirements. ere is now an internet course called Seafood HACCP Alliance Internet Training Course at covers e first two-days of e ree-day course. In order to complete e training, however, a one-day face-to-face training course. e Seafood HACCP Alliance was created in 1994 and e Produce Safety Alliance in 20. In addition, e Sprout Safety Alliance was established in . Related Rules. Dr. Lampila is a member of e Seafood HACCP Alliance Steering Committee, is an Association of Food and Drug Officials (AFDO) supervisory trainer and Co-Editor of e Seafood HACCP Compendium. Dr. Green is a member of e Seafood HACCP Alliance Steering Committee, Editorial Committee and chair of e Train- e-Trainers’ Committee. He has participated in over 50 seafood HACCP workshops nationwide as an Association of Food and Drug Officials (AFDO) supervisory trainer. 28, · Juice HACCP- Curriculum development happened after regulations were final. Seafood HACCP- worked wi AFDO initially. National Restaurant Association. ServeSafe. Standardized format. ANSI accredited. Geared tod food handler, worker, manager. Certificate of renewal. AFDO/Seafood HACCP Alliance. Run by steering committee. Administered by AFDO. 28, · Seafood HACCP Alliance Steering Committee ust 28, Evelyn Watts Assistant Professor/Seafood Extension Specialist School of Nutrition and Food Sciences Louisiana Sea Grant & LSU AgCenter. Outline. e Seafood HACCP course is offered in two formats: HACCP Segment II. is Seafood HACCP Alliance alternative training curriculum has two parts or Segments. Segment One is e Seafood HACCP Internet course hosted by Cornell University. ose who complete e Internet course are eligible to attend e one-day Segment Two course t by SQSA. Ohio Seafood HACCP Safety Training Food Handler's Cards - ANSI Certified Food Manager. Ohio Seafood HACCP Safety Training is necessary for workers in e seafood retail, service, and processing industries - such as fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, heal professionals, and students interested in seafood careers - who are responsible. Seafood Sanitation Seafood Safety Seafood HACCP Seafood HACCP Alliance Seafood Heal Facts.org Seafood Listserv. Evelyn has extensive experience teaching Sanitation control procedures of fish and fishery products, Basic seafood HACCP, IHA HACCP, Better Process Control School, and FSPCA Preventive Controls for Human Foods courses. In addition to her experience, she has ten food safety certifications. Steering Committee. Any individual, company, agency or nation can participate in e SHA program rough communications wi e SHA Steering Committee. e SHA Steering Committee directs development of all training materials and courses, and e accompanying SHA Protocol. National Seafood HACCP Alliance Steering Committee Slide 1. California Seafood HACCP Safety Training Food Handler's Cards - ANSI Certified Food Manager. California Seafood HACCP Safety Training is necessary for workers in e seafood retail, service, and processing industries - such as fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, heal professionals, and students interested in seafood careers - who are. Apr 18, · I don’t ink it’s a fair comparison at all, says Ken Gall, Extension Associate at Cornell University and member of e National Seafood HACCP Alliance Steering Committee, referring. FDAs Hazards & Controls Guide and Manuals Fish and Fishery Products Hazards and Controls Guide, 4. Ed. () - FDA FDA and EPA Safety Levels can be found in Appendix 5 FDA website for download and o er related materials such as errata HACCP Training Manual - FAO HACCP . National Seafood HACCP steering committee annual meeting. Alexandria, VA. ust 28, . Presentation PDF. Watts, E. Update -Seafood Extension Specialist, School of Nutrition and Food Sciences, Louisiana Sea Grant & LSU AgCenter. LSU AgCenter Update meeting. Baton Rouge, LA. 29, . Presentation PDF. Watts, E. Seafood Micro-processing. 13, · PSA Working Committee 7. Teleconference. e 13, @ 3 pm. Welcome. anks to everyone for joining a PSA Working Committee! e mission of e Produce Safety Alliance is to develop a national Good Agricultural Practices (GAPs) education and training outreach program for farmers, packers, government and academic stakeholders to improve on-farm food safety practices . FSHN07-1 Hazard Analysis Critical Control Points (HACCP)— Getting Started, Preliminary Steps1 Ronald H. Schmidt and Debby Newslow2. is document is FSHN07-1, one of a series of e Food Science and Human Nutrition Department, UF/IFAS Extension. 26, · He has won a number of ads, and has served as chair of e IFT Aquatic Food Products Division, editor-in-chief of e Journal of Aquatic Food Product Technology, and is a long-time member of e steering committee of e National Seafood HACCP Alliance for . 01, · e course incorporates e training curriculum designed by e Seafood HACCP Alliance, a national committee of which we are founding member. Participants meeting e course certificate attendance and completion criteria meet FDA’s training or body of knowledge requirements outlined in 21 CFR Part 123.. 26, · e HACCP List is a platform for seafood experts to share research and regulatory information on seafood processing, safety, quality and training information. For nearly two ades she remains active wi e Seafood HACCP Alliance for Training and Education (SHA) steering committee. Seafood Committee: e Seafood Committee consists of ree or more members and shall be responsible for providing guidance to e Association regarding issues involving all seafood products, which be delegated to it by e by-laws or Board of Directors. Reviews Hazard Analysis and Critical Control Point (HACCP) training programs. A public-private alliance of industry, academic, and regulatory leaders is working to establish a standardized curriculum to help food companies comply wi e preventive controls rules for human and for animal food required by e Food Safety Modernization Act .Al ough e final regulations on preventive controls for human food are not expected to be published until mid-, e work of. Apr 19, · It also serves as a resource for visitors to e coast who want to purchase local seafood. Stivers serves on many regional and national committees, including e Seafood HACCP Alliance Steering Committee and e International Association for Food Protection. National Seafood HACCP Alliance 1997. HACCP: Hazard Analysis and Critical Control Point Training Curriculum. 2 nd ed. (Chairman editorial committee: Donn d). Publication UNC-SG-96-02, Nor Carolina State University, Raleigh, Nor Carolina. Academic Degrees Ph.D. (1989) Food Science. NC State University M.S. (1980) Biology. East Carolina University B.S. (1976) Biology. Davidson College Service Activities • Co-Editor in Chief, Journal of Aquatic Food Product Technology • AOFEE Executive Council • National Seafood HACCP Alliance (SHA) Steering Committee • SHA Train- e-Trainer coordinator Achievements • Fellow of e. HACCP Alliance GMP and SSOP Guidelines. Seafood HACCP Alliance’s Sanitation Control Procedures Course Manual. Sanitation Resources at e Seafood Network Info Center. Module 12 – Page 7. NMPA Pest Management Standards for Food Plants. Module 12 – Page 8. FSMA Preventive Controls Rule. Preventive Controls Training Course Schedule. Steering Committee Educational Resources Good Fishing Vessel Practices (GFvP) and Seafood HACCP Inspections Workshop Course Description Typical Program Content Director, Produce Safety Alliance (PSA) Cornell University Department of Food Science [email protected] 07, · e organizing committee, FSPCA coordinator and ad hoc advisors jointly developed e management structure of e alliance and established e executive and steering committees. e ad hoc advisors were selected based on eir experience in previous industry-wide alliances, such as e Seafood HACCP Alliance, and/or eir expertise in e. Donna Schaffner, a trained Lead Instructor wi e International HACCP Alliance (IHA), will guide you rough every step of e HACCP plan development process so you don't get overwhelmed. In addition to lectures, is course will feature many opportunities for interaction and participation rough group exercises, presentations, and discussions. AFDO Certificate of HACCP Course Completion (Seafood HACCP Alliance) () SQFI- SQF 2000 (Level 2) Lead Practitioner () Steritech Internal Auditing Training () AFDO/Seafood HACCP Alliance HACCP Train e Trainer () Certified Professional in Food Safety (CP-FS) (National Environmental Heal. Regulatory Requirements training opportunities. [email protected] collaborating programs offer trainings to meet federal and New York State regulatory requirements. e links below will take you to trainings delivered by food safety extension teams from Cornell University.