Seafood HACCP Alliance Segment II Course

striped bass on iceFriday, January 15, 2021
Zoom – online

Cost: $135 in Maine, $175 out of state  (includes certificate)
Only 20 spots are available. Participants must have completed Segment I online through Cornell prior to attending this Segment II Virtual course at UMaine.

Participants will NOT be admitted into the course without a physical copy of the Fish and Fishery Products Hazards and Controls Guide, 4th Edition (August 2019), which can be purchased at Each attendee must have a copy of the guide.

Segment I must be completed online through Cornell University by January 11, 2021. BEFORE attending this UMaine Segment II training. Segment I can be completed online at notices are manually generated and only issued during normal business hours and excluding holidays, so please plan accordingly when completing the online segment one training. Please forward that confirmation email to Theresa Tilton at at least 1 full business day prior to attending the UMaine Segment II training. This email is part of the package sent to AFDO in order to issue certificates of completion, which will be emailed to participants directly from AFDO.

Prior to attending Segment II, the instructors expect that participants have read sections of the Fish and Fishery Products Hazards and Controls Guide.

Technology requirements. Each Participant must have:

  • Personal computer, no cell phone or tablets
  • Computer camera and sound on the entire class time
  • Familiarity with Google Docs
  • If you are joining in the same physical room as someone else you must utilize headphones to minimize background noise and feedback.


  • Dr. Jason Bolton, Food Safety Specialist, UMaine Cooperative Extension
  • Dr. Lori Pivarnik, Food Safety Specialist, University of Rhode Island
  • Nancy Balcom, University of Connecticut Sea Grant
  • Dr. Michael Ciaramella, Cornell, New York Sea Grant
  • For more information, please contact Theresa Tilton at or 207.942.7396 or 1.800.287-1485 (in Maine).


9:00 AM – Orientation, Course Objectives and Introductions

Review: FDA Seafood HACCP Regulation 21 CFR Part 123 (30m)

Review: Seafood Safety Hazards in the FDA Hazards Guide (60m)

  • Review the definition of species and process-related hazards
  • Overview of the types of species and process-related hazards
  • Introduction to identifying hazards using tables in chapter 3 of the hazards guide.
  • Introduce students to the “Understanding Potential Hazards” section of the guide.

Review: The 7 Principles of HACCP (15m)

10:50 AM – Break

11:00 AM – Roll Call – Review: Preliminary Steps (15m)

  • Overview of the preliminary steps to developing a HACCP plan: HACCP Team, Product Description, and Flow Diagram & Process Narrative.
  • Introduction to HACCP Alliance forms: Product Description and Hazard Analysis Form.

11:15 AM – Breakout Groups: Preliminary Steps (30m)

  • Randomized pre-selected groups will be assigned one of the selected new models.
  • Review product flow diagram and process narrative
  • Complete product description form

11:45 AM – Conducting a Hazard Analysis with the FDA Hazards Guide (45m)

  • Review how to Identify Hazards in guide and then navigate the chapters to identify control strategies, determine which hazards are significant and identify critical control points. 
  • XYZ Seafood Mahi-Mahi used as an example to demonstrate the use of the guide. 

12:30 – Lunch

1:15 PM Roll Call – Breakout groups: Hazard Analysis (45 m)

  • Each group will conduct a HA for their model and identify relevant CCP’s

2:00 PM – Building a HACCP Plan with the FDA Hazards Guide (45m)

  • Review how to develop a HACCP plan by following the selected control strategies.
  • Guide students through the use of the hazards guide to select all necessary components of a HACCP Plan. (Histamine chapter as an example)

2:45 PM – Breakout groups: HACCP Plan (1h)

  • Randomized pre-selected groups will be assigned one of the selected new models.
  • Each group will prepare a HACCP plan for their assigned model.

3:45 PM – Presentation and Discussion of Group Work Sessions (45m)

  • Groups will present their models: Hazards Identified, CCP’s and final HACCP Plan. 

4:30 PM – Wrap-Up and Q&A

  • Student info sheets distributed virtually prior to training and must be returned before. 
  • Require a short evaluation prior to signing off. 

Group participation is mandatory!