Seafood HACCP Segment 2 Course
October 8th, 2026
Coastal Oregon Marine Experimentation Station, Astoria
2001 West Marine Dr St 203,
Astoria, OR 97103
Provided by COMES, Astoria, Seafood Lab
8:00 am Registration and Check-in
8:15 am Orientation and Course Objectives- 30 min
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- Student introduction and HACCP experience
- Explaining materials in the binder and training protocols
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8:45 am Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP- 30 min
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- Review: FDA Seafood HACCP Regulation (The State/FDA Regulations)
- Pre-Requisite Programs
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9:15 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 (FDA Hazards Guide)- 60
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- Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4.
- Discuss use of the “Understand the Potential Hazard” section of each chapter.
- Identify food safety hazards for the provided commodities
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10:15 AM Coffee Break- 15 min
10:30 AM Review Progressive Steps for Developing a HACCP Program- 90
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- Use the Mahi-mahi model to conduct Hazard Analysis using the FDA’s Hazards Guide
- Develop a hazard analysis and identify controls using the Mahi-mahi model and utilize individual chapters in FDA’s Hazards Guide
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12:00 pm LUNCH BREAK – 60 min
1:00 pm Group work session- 150 min
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- Participants shall be divided appropriately into workgroups to work on hazard analysis and HACCP plan.
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3:30 PM Group Presentations- 60 min
4:30 PM Paperwork and Final Q&A 30 min
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- Final questions
- Participant information sheets
- Digital SHA course evaluations
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