{"id":4094,"date":"2016-05-11T09:19:12","date_gmt":"2016-05-11T13:19:12","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=4094"},"modified":"2026-04-21T10:12:54","modified_gmt":"2026-04-21T14:12:54","slug":"seafood-haccp","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/food-safety\/seafood-haccp\/","title":{"rendered":"Seafood HACCP Alliance Segment II Course"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2016\/05\/striped-bass-198x300.jpg\" alt=\"striped bass on ice\" width=\"198\" height=\"300\" \/><\/p>\n<p>June 2, 2026<br \/>\nUMaine Cooperative Extension, Falmouth, ME<\/p>\n<p>Only 20 spots are available. Participants must have completed Segment I online through Cornell Cooperative Extension no more than nine months before attending this Segment II course with UMaine Extension. <a href=\"#details\">More details below<\/a>.<\/p>\n<p><a href=\"https:\/\/umaine-extension.formtitan.com\/ftproject\/events?eventid=a1cUy0000061Cq5\"><strong><span class=\"button\">Registration<\/span><\/strong><\/a><\/p>\n<ul>\n<li><strong>Cost:<\/strong> $200 in Maine, $235 out of state (includes certificate)<\/li>\n<li><strong>Refunds will not be available on or after May 27, 2026<\/strong>.<\/li>\n<\/ul>\n<p><a id=\"details\"><\/a>Participants will\u00a0<strong>not<\/strong> be admitted into the course without a physical copy of the Fish and Fishery Products Hazards and Controls Guide, 4th Edition (June 2022), which can be purchased on UF|IFAS University of Florida Extension Bookstore: <a href=\"https:\/\/ifasbooks.ifas.ufl.edu\/p-1111-fish-and-fishery-products-hazards-and-controls-guidance-fda-hazards-guide-4th-edition.aspx\" target=\"_blank\" rel=\"noopener\">Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (4th Edition)<\/a>. Each attendee must have a copy of the guide.<\/p>\n<p>Segment I must be completed online through Cornell University by May 26, 2026. Before attending this UMaine Segment II training Segment I can be completed on the <a href=\"https:\/\/seafoodhaccp.cornell.edu\/registration\/\" target=\"_blank\" rel=\"noopener\">Seafood HACCP Segment One Registration page (Cornell Cooperative Extension)<\/a>.<\/p>\n<p>Completion notices are manually generated and only issued during\u00a0normal business\u00a0hours and\u00a0excluding holidays, so please plan accordingly when completing the online segment one training.<\/p>\n<p>Please forward that confirmation email to Theresa Tilton at <a href=\"mailto:theresa.tilton@maine.edu\">theresa.tilton@maine.edu<\/a> at least three full business days 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.<\/p>\n<p>Before attending Segment II, the instructors expect that participants have read sections of the Fish and Fishery Products Hazards and Controls Guide.<\/p>\n<h3>Instructor<\/h3>\n<ul>\n<li><strong>Gulsun Akdemir Evrendilek<\/strong>, Associate Extension Professor and Seafood Technology and Food Safety Specialist<\/li>\n<\/ul>\n<p>For more information, please contact Theresa Tilton at <a href=\"mailto:theresa.tilton@maine.edu\">theresa.tilton@maine.edu<\/a> or 207.942.7396 or 1.800.287-1485 (in Maine).<\/p>\n<h3>Agenda<\/h3>\n<ul>\n<li><strong>8:00 a.m.<\/strong> \u2013 Check-in, coffee, tea, and pastries<\/li>\n<li><strong>8:30 a.m.<\/strong> \u2013 Introductions<\/li>\n<li><strong>8:45 a.m.<\/strong> \u2013 Orientation, Course Objectives, and Introductions\n<ul>\n<li>Review: FDA Seafood HACCP Regulation 21 CFR Part 123 (30 minutes)<\/li>\n<li>Review: The 7 Principles of HACCP (15 minutes)<\/li>\n<li>Review: Seafood Safety Hazards in the FDA Hazards Guide (60min)<\/li>\n<\/ul>\n<\/li>\n<li><strong>10:30 a.m.<\/strong> \u2013 Break and Roll-Call (15 minutes)<\/li>\n<li><strong>10:45 a.m.<\/strong> \u2013 Review: Preliminary Steps (15 minutes)\n<ul>\n<li>Overview of the preliminary steps to developing a HACCP plan: HACCP Team, Product Description, and Flow Diagram and Process Narrative.<\/li>\n<li>Introduction to HACCP Alliance forms: Product Description<\/li>\n<\/ul>\n<\/li>\n<li><strong>11:00 a.m.<\/strong> \u2013 Group Work Session 1: Preliminary Steps (20 minutes)\n<ul>\n<li>Randomized pre-selected groups will be assigned one of the selected new models.\n<ul>\n<li>Review the product flow diagram and process narrative<\/li>\n<li>Complete product description form<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li><strong>11:20 a.m.<\/strong> \u2013 Conducting a Hazard Analysis with the FDA Hazards Guide (60 min)\n<ul>\n<li>Overview using Hazard Guide \u2013 hazard tables, chapter format and Appendices<\/li>\n<li>Review of XYZ Seafood Mahi-Mahi used as an example to demonstrate the use of the guide, organizing hazards and introduction to Hazard Analysis form.<\/li>\n<\/ul>\n<\/li>\n<li><strong>12:20 p.m.<\/strong> \u2013 Lunch (40 minutes)<\/li>\n<li><strong>1:00 p.m.<\/strong> \u2013 Group Work Session 2: Hazard Analysis (60min)\n<ul>\n<li>Each group will conduct a HA for their model and identify relevant CCP\u2019s<\/li>\n<\/ul>\n<\/li>\n<li><strong>2:00 p.m.<\/strong> \u2013 Building a HACCP Plan with the FDA Hazards Guide (45 minutes)\n<ul>\n<li>Review how to develop a HACCP plan by following the selected control strategies.<\/li>\n<li>Guide students through the use of the hazards guide to select all necessary components of a HACCP Plan. (Histamine chapter as an example)<\/li>\n<\/ul>\n<\/li>\n<li><strong>2:45 p.m.<\/strong> \u2013 Group Work Session 3: HACCP Plan (60 minutes)<\/li>\n<li><strong>3:45 p.m.<\/strong> \u2013 Presentation and Discussion of Group Work Sessions (60 minutes)<\/li>\n<li><strong>4:45 p.m.<\/strong> \u2013 Wrap-Up, Student information sheet, and evaluation<\/li>\n<\/ul>\n<p><strong>Group participation is mandatory!<\/strong><\/p>\n<p>For more information or a reasonable accommodation, please contact Theresa Tilton at <a href=\"mailto:theresa.tilton@maine.edu\">theresa.tilton@maine.edu<\/a> or 207.942.7396 or 1.800.287-1485 (in Maine).<\/p>\n<hr \/>\n<p><em>In complying with the letter and spirit of applicable laws and pursuing its own goals of diversity, the University of Maine System does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender, gender identity or expression, ethnicity, national origin, citizenship status, familial status, ancestry, age, disability physical or mental, genetic information, or veterans or military status in employment, education, and all other programs and activities. The University provides reasonable accommodations to qualified individuals with disabilities upon request. The following person has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity, 5713 Chadbourne Hall, Room 412, University of Maine, Orono, ME 04469-5713, 207.581.1226, TTY 711 (Maine Relay System).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>June 2, 2026 UMaine Cooperative Extension, Falmouth, ME Only 20 spots are available. Participants must have completed Segment I online through Cornell Cooperative Extension no more than nine months before attending this Segment II course with UMaine Extension. More details below. Registration Cost: $200 in Maine, $235 out of state (includes certificate) Refunds will not [&hellip;]<\/p>\n","protected":false},"author":160,"featured_media":0,"parent":7,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-4094","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Seafood HACCP Alliance Segment II Course - Cooperative Extension: Food &amp; Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"description\" content=\"1-day course on June 14, 2017, in Bangor, ME. 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