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Seafood HACCP Segment Two Training Course
Tuesday, May 13, 2014
Tuesday, May 13, 2014
Idaho Water Center, Boise, Idaho
Seafood HACCP Segment Two Training Course
Tuesday, May 13, 2014 8:30 AM - 5:00 PM (Mountain Time)
Idaho Water Center
322 East Front Street
Boise, Idaho 83702
Map and Directions
About the Workshop
This workshop is for seafood processor personnel who develop, reassess and modify the HACCP Plan and manage verification activities. By completing this accredited course, you will receive a certificate from AFDO demonstrating compliance with the FDA Seafood HACCP Regulation training requirements (21 CFR 123.10).
The Seafood HACCP Segment Two course is a must for those involved with company regulatory compliance, technical HACCP assistance and consulting, and for those who work in government and regulatory sectors.
This course will ensure your company is meeting FDA requirements and help you avoid regulatory citations and costly legal issues.Participants will be trained through a combination of discussions, PowerPoint presentations, and developing seafood HACCP plans. Attendees will be given feedback on their performance during the case studies and suggestions for developing their company's HACCP system.
8 AM - Continental Breakfast
8:30 AM -
Orientation, Course Objectives and Introductions
Review and Questions and Answers
FDA Seafood HACCP Regulations
Seafood Safety Hazards
Prerequisite Programs and Preliminary Steps
Using the FDA Hazards and Controls Guide- Fourth Ed.: April 2011
10:00 AM- Break
Divide Students into Work Teams; Group Work Sessions to Develop HACCP Plans Using Models from the Alliance Training Manual
12:00 Noon - Lunch
12:45 PM -
Resume Group Work Sessions
3:00 PM - Break
3:10 PM - Resume Group Work Sessions
4:00 PM - Group Presentations and Discussion of Work Session Results
4:55 PM - Course Critique
5:00 PM - Wrap and Course Ends
$250 per person includes continental breakfast, course materials, refreshments, lunch and AFDO Certificate of Completion.
Completion of Basic Seafood HACCP Online Training
Internet Segment One Course -
Who Should Attend
HACCP Team facilitator, HACCP Coordinator or Manager, HACCP Team Members, QA Managers, Warehousing (Seafood) Managers, Environmental Health Specialist, Food Safety Manager, Food Safety Director, Consultants, Food Safety Auditors and Inspectors
, M.S., is Extension Food Processing Specialist with the University of Idaho, School of Food Science and TechHelp.
AFDO Seafood HACCP Trainer ,#U0061-060911-32511
ASQ Certified HACCP Auditor (11/03/05)
SQF Consultant #9654SQFCO
MORE ABOUT JEFF
Over the past 30 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho. Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations,cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI compliant food safety management systems. In 2011 and 2012, Jeff provided food safety and HACCP workshops and technical assistance to food and dairy processing personnel and government regulators in Belarus.
Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer),the American Society for Quality (HACCP Auditor),International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.
University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho.
The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest.
TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth.
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Paula Peterman, Administrative Assistant
TechHelp & University of Idaho
College of Engineering, Boise Center
322 E. Front St. Suite 242
Boise ID 83702
Fee of $250/person includes training materials, refreshments, lunch & AFDO Certificate of Completion
Payment must be received by May 10, 2013
For registration information, contact Paula Peterman, University of Idaho at (208) 364-6188 or
For technical information, contact Jeff Kronenberg at (208) 364-4937 or
Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No shows will be charged the full workshop fee.
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