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Seafood HACCP Course

 Segment one is the self-paced Seafood HACCP Internet Course hosted by Cornell University. Upon completion of Segment one, you will be emailed a course completion notice. Registration is online for Segment one. After finishing the online course and receiving the notice of completion of the course by Cornell University, attend a Segment Two one-day course that is also taught by Alliance instructors. (A Segment One Internet Course completion notice is required for a Segment Two course.
Option One:
One Day Virtual Live with Alex Using ZOOM after Finishing the Self-Paced Part 1 by Cornell University
Link to Cornell University
 
Option Two:
One Day Onsite Class with Alex after Finishing the Self-Paced Part 1 By Cornell University. Please Contact Alex to arrange an Onsite Class 
Option Three"
On site
in Hermosa Beach California
(to be arranged)  
2026

January 30, 2026 8:00 AM to 4:00 PM – PST
                   
February 27, 2026 8:00 AM to 4:00 PM   – EST

March 27, 2026 8:00 AM to 4:00 PM  – PST

April 9, 2026 8:00 AM to 4:00 PM– EST

May 22, 2026 8:00 AM to 4:00 PM– PST

June 26, 2026 8:00 AM to 4:00 PM– EST

July 24, 2026 – 8:00 AM to 4:00 PM PST

August 21, 2026 8:00 AM to 4:00 PM– EST

September 25, 2026 8:00 AM to 4:00 PM– PST

October 23, 2026 – 8:00 AM to 4:00 PM EST

November 6, 2026 -8:00 AM to 4:00 PM PST -

December 18, 2026 –8:00 AM to 4:00 PM EST






Classes can also be provided on your site.

Please contact Alex to make arrangements:

Phone: 310-694-q544
Email: alexkashef@geosda.com


 









Table of Contents


INTRODUCTION

CHAPTER 1 SAFETY OF WATER

CHAPTER 2 CONDITION AND CLEANLINESS OF FOOD CONTACT
SURFACES
CHAPTER 3 PREVENTION OF CROSS CONTAMINATION

CHAPTER 4 MAINTENANCE OF HAND WASHING, HAND SANITIZING, AND TOILET FACILITIES

CHAPTER 5 PROTECTION OF FOOD FROM ADULTERANTS 

CHAPTER 6 PROPER LABELING, STORAGE, AND USE OF TOXIC COMPOUNDS
CHAPTER 7 CONTROL OF EMPLOYEE HEALTH CONDITIONS

CHAPTER 8 EXCLUSION OF PESTS EXAMPLE SSOP PLAN AND SANITATION CONTROL RECORDS 
Seafood HACCP Regulation (21 CFR, Part 123) Current Good Manufacturing Practices (CGMP) Regulation (21 CFR, Part 117, Subpart B)
Link to Part 2  Registration Link to On Site   Registration Link to Hermosa BeachRegistration