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Subject: Temporary Seafood HACCP Alliance Seafood HACCP Segment
Two Training Course Policy UpdateDate: Tuesday, April 14, 2020
3:48:57 PMAttachments: Virtual Segment 2 Course Registration Form
04.14.2020.docx
Protocol SHA Virtual Segment 2 final draft 4-14-20.pdfZoom Guide
for Virtual Seg 2 (1).pdf
Hello all,
The SHA Executive Committee has approved the following Temporary
RemoteDelivery Options During COVID-19 Outbreak.
Background
The SHA has been asked to consider temporary remote training
options in the context ofWHO, federal, and other guidance about
geographic restriction and social distancingstrategies to slow the
spread of COVID-19. In response to these requests, the SHAExecutive
Committee has decided to temporarily amend its current policy for
SeafoodHACCP Segment Two Training Courses only. Currently, SHA
Seafood HACCP courseregistrations (with the exception of the
Cornell internet Segment One course) are onlyapproved for in-person
courses. The SHA believes it is imperative that courses
beavailable, provided in a high-quality manner, and that they do
not increase public healthrisks. The policies outlined below
provide options for remote delivery. They include
detailedrequirements that MUST be followed if the SHA Seafood HACCP
Segment Two TrainingCourse is delivered remotely. AFDO
([email protected]) is available to answer anyquestions.
Policy Amendment
In response to the COVID-19 pandemic and heightened concern for
spread throughperson-to-person contact, the Seafood HACCP Alliance
(SHA) has temporarily instituted aprotocol for conducting Segment
Two HACCP training courses through virtual learningplatforms. The
following protocol outlines the requirements for Segment Two
HACCPtraining course equivalency when conducting the training
through virtual learning platforms. Virtual learning protocols will
be effective through May 31, 2020. This termination date willbe
reassessed and extended as necessary to accommodate current state
and federalpolicies regarding social distancing. This protocol only
applies to the delivery of the SHASeafood HACCP Segment Two
Training Course.
What You Should Do Now
1. Review the policies below to ensure you are able to meet the
requirements ofhosting a remote training event.
2. Optional - Review the Zoom Guide for Virtual Learning
document (attached)
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SHA/AFDO Seafood HACCP Training Program
VIRTUAL SEGMENT TWO COURSE REGISTRATION FORM
SUBMIT ONE (1) COMPLETE APPLICATION FOR EACH COURSE DATE
Submit this form with the requested documentation to:
Association of Food and Drug Officials
155 W Market Street – 3rd Floor, York, PA 17401
717-757-2888 fax 717-650-3650 email [email protected]
Applications must be submitted 7 business days prior to the
course start date. Approval must be obtained prior to the start
date of the course for Course Completion Certificates to be
issued.
1. Applicant
First Name
MI
Last Name
Title
Mailing Address
Phone
Fax
E-mail
2. COURSE: |_| Virtual Segment II (6.5 contact hours) (Please
provide justification if planning less than the required contact
hours)
Course Date: Virtual Learning Platform: ___________________
Expected Number of Students (maximum of 20):
If course will be taught in a language other than English, list
language:
This Course is: (check one) |_| Available to the Public |_|
Closed to the Public
3.TRAINERS and Qualifying Credentials: Attach brief vitae for
all Assistant Trainers without an AFDO “current” certificate
number. Minimum of 2 qualified Trainer for every 10 participants
and 1 technical administrator. Note: for classes over 10, the
second qualified trainer can serve as technical administrator (list
as both below, if applicable).
Name
Certificate # (completed by AFDO)
a. Supervisory Trainer (required)*
b. Technical Administrator (required)
c. Assistant Trainer
d. Assistant Trainer
*Supervisory Trainer must be AFDO “qualified” according to the
SHA/AFDO Seafood HACCP and SCP Training Protocol and be present for
the duration of the course.
4.AFDO Liaison: (Domestic courses only) Optional – See Section
8.6 of the HACCP and SCP Training Protocol
I will be using the appropriate AFDO Affiliate to help
facilitate my course (i.e., registration, purchase manuals, and
provide payment to AFDO for course certificates) |_| Yes |_| No
5.Course Agenda: Attach a copy of the course agenda you will be
using for this course. Course agenda must meet the requirements as
outlined in the Protocol for SHA Virtual Segment Two Trainings.
Assure all topics are covered, and minimum contact times are met.
You will need to PROVIDE ACTUAL PROPOSED TIMES AND SHOW THAT THE
COURSE IS A MINIMUM 6.5 CONTACT HOURS NOTE: If you plan to teach
the course agenda in less than the specified minimum contact hours
you will need to justify your decision in writing before approval
can be considered.
6.training materials:
I certify that all training materials, including guides/manuals,
slide sets, and training models used are the approved SHA/AFDO
Training Materials as outlined by the Protocols. |_| YES |_| NO
If NO, please explain:
____________________________________________________________________
7.Course registration fee: Total cost/student $
Registration fee must include:
a) $50 per HACCP student to AFDO for recording and preparing the
AFDO Certificates of Course Completion
b) $70 for the HACCP manuals (if applicable for Segment Two)
c) $25 per student for Regional Affiliate (Domestic Courses only
- optional)
d) $100 shipping fee for the Certificates of Course Completion
(International Courses only)
NOTE: The total cost per student should be reasonable for
necessary Trainer(s), travel, facilities, equipment, and related
materials. If the cost per student is over $600.00, please itemize
below. The Alliance does not specify any specific limit for the
cost per student, but the course approval process can question any
apparently excessive costs in order to encourage access to
affordable education that advances seafood safety. All approved
open courses with the respective costs per student will be posted
on Alliance maintained websites.
Additional Costs per StudentSpecific Justifications
8. Virtual Course Specific Questions (Section 3.2 & 3.3 of
the SHA Virtual Segment Two Training Protocol)
· Explain how you will ensure video and audio is live and
functional for all participants during the entire training:
· How will you assure the following interactions take place:
· Trainer and participants:
· Participants and other Participants:
· Participants and Course Materials (i.e. FDA Hazards
Guide):
· How will you ensure active participation from students:
· Will knowledge assessments and roll-call be used? |_| YES |_|
NO
· If no, explain how will you ensure active participation and
learning are taking place:
· Explain how will you ensure participant attendance and visual
contact throughout the training:
· Group Activities (Section 3.5 of the SHA Virtual Segment Two
Training Protocol)
· Explain how you will break out participants for group
work:
· Explain how you will ensure all students are participating in
group activities:
· Explain how participants will collaborate on developing the
product description form, hazard analysis form, and HACCP
plans:
· Will a file sharing platform such as Google Documents be used?
|_| YES |_| NO
· If no, explain how the product description form, hazard
analysis form, and HACCP plans will be shared with
participants:
· Explain how group presentations will be conducted:
9. COURSE EVALUATION (Section 3.7 of the SHA Virtual Segment Two
Training Protocol)
· Attach a copy of the course evaluation that will be used.
Supervisory Trainers are responsible for developing their own
course evaluation. The questions included in 3.7 of the virtual
training protocol must be listed in the evaluation.
· Explain how you will ensure each participant completes an
evaluation:
· Explain how you will submit your evaluations to AFDO at the
completion of the course:
10. Miscellaneous Information: For open courses only – please
specify any additional information you would like to be included
when the course is posted to the Upcoming Courses on the AFDO
website (i.e. registration website, any cost differences, etc.).
__________________________________________________________________________________________
Signature of the applicant and/or Supervisory Trainer denotes
agreement to conduct the described training in accordance with the
SHA/AFDO Seafood HACCP and SCP Training Protocols and to be
responsible for all fees.
Name:
Date:
April 14, 2020
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April 14, 2020
1
SHA Seafood HACCP Segment Two Virtual Training Course
Protocol
1. Title Seafood HACCP Alliance (SHA) Seafood HACCP Segment Two
Virtual Training Course Protocol
2. Purpose/Objectives/Goals In response to the COVID-19 pandemic
and heightened concern for spread through person-to-person contact,
the Seafood HACCP Alliance (SHA) has temporarily instituted a
Protocol for conducting Segment Two HACCP training courses through
virtual learning platforms. The following Protocol outlines the
requirements for Segment Two HACCP training course equivalency when
conducting the training through virtual learning platforms. The
virtual learning Protocol will be effective through May 31, 2020.
This termination date will be reassessed and extended as necessary
to accommodate current state and federal policies regarding social
distancing.
3. Course Equivalency Criteria 3.1. Course registration and
Supervisory Trainer (ST)
3.1.1. In a virtual learning space, there will be new
administrative, electronic monitoring tools used to assure
participant activity during the course. These should ensure course
content and structure is equivalent to any in-person Segment Two
HACCP training course.
3.1.2. All virtual training must have at least one ST present
for the duration of the training and a technical administrator
(TA), see section 3.4.
3.1.3. The ST is responsible for registering the course as a
Virtual Segment Two HACCP Training course with AFDO prior to
conducting the training.
3.1.4. All virtual training registered with AFDO must follow the
Protocols outlined in sections 3.2 - 3.10 below to meet the minimum
qualifications for an equivalent in-person Segment Two HACCP
training course.
3.2. Participant Identification and Verification 3.2.1. All
participants must have video and audio connections for the duration
(6.5 contact hours)
of the training (excluding breaks) to ensure required course
contact times are met 3.2.1.1. Participants must ensure they have
sufficient capabilities to participate in virtual
HACCP training (video and audio connection, broadband internet,
appropriate virtual platform software etc.)
3.2.1.2. Participants must be familiar with virtual learning
space and document sharing platforms prior to attending the
training
3.2.1.3. For those not familiar, recommend a 30 minute required
troubleshooting session, in addition to the 6.5 contact hours.
3.2.2. Virtual training may not exceed 20 participants and there
must be a minimum of two qualified trainers for every 10
participants.
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April 14, 2020
2
3.3. Participant engagement 3.3.1. Trainers must be able to
actively engage all participants for the duration of the
virtual
training. Trainer(s) must implement targeted strategies to
ensure engagement in the virtual environment. The following should
be considered and made clear in the course application:
3.3.1.1. What virtual learning platform will be used? 3.3.1.2.
How will the trainer(s) ensure the following interactions?
3.3.1.2.1. Trainer and participants 3.3.1.2.2. Participants and
other participants 3.3.1.2.3. Participants and course materials
(i.e. FDA Hazards Guide)
3.4. Student Participation:
3.4.1. All virtual courses must have a Supervisory Trainer and a
Technical Administrator (TA). 3.4.1.1. The TA will ensure all
students are meeting the training requirements (audio/video)
and
will monitor the online platform for questions/issues. 3.4.1.2.
Technical administrator MUST be someone other than the ST but can
be a co-trainer. 3.4.1.3. Any students who are not present for any
portion of the training, for any reason, are not
eligible for certification through AFDO unless the ST deems it
necessary to accommodate additional contact time with those
individuals due to extenuating circumstances.
3.4.1.4. Additional contact time should occur within one week of
the training date. 3.4.2. Supervisory trainers must clearly outline
specific procedures/techniques that will be implemented
to ensure active participation from students. A
recommended/example approach is provided below. 3.4.2.1. Knowledge
assessment can be used throughout the virtual training to ensure
the students
are engaged, listening and comprehending course content. Example
assessments can be found in the virtual course agenda template.
3.4.2.2. ST can engage in a “roll-call” in order to ensure
participant attendance throughout the training. It is recommended
that this occur before starting and after each break and
breakout session. 3.4.2.3. If not using knowledge assessment and
roll call, how will you ensure active participation
and learning are taking place?
3.5. Group Activities 3.5.1. Group work is an integral component
of the Segment Two HACCP training course learning
objectives. The ST must assure their virtual learning platform
can accommodate group work and collaboration among
participants.
3.5.2. The virtual learning platform must have the ability to
break students into groups or minimize class size to accommodate a
single group (no more than 5 participants)
3.5.2.1. How will trainer(s) ensure all students are
participating in group activities? 3.5.2.2. How will participants
collaborate on developing the product description form, hazard
analysis form and HACCP plans? 3.5.2.3. Will a file-sharing
platform, such as Google documents be used? 3.5.2.4. How will group
presentations be conducted?
3.6. Contact Time
3.6.1. Contact time for virtual training must meet the same 6.5
contact hours minimum as required by the in-person Segment Two
HACCP training course. Adjustments to course contact hours must
be
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April 14, 2020
3
clearly justified and approved by AFDO prior to scheduling the
virtual course.
3.7. Course Evaluation 3.7.1. All virtual courses shall conclude
with a course evaluation, which must be shared with AFDO
upon completion. While supervisory trainers are responsible for
developing their own course evaluation, the following questions
MUST be included and submitted with course completion paperwork.
Additional evaluation questions are at the discretion of the
Supervisory Trainer.
3.7.1.1. On a scale of 0-10 (0 = Not at all effective, 10 =
Extremely effective) how effective did you find this virtual
learning platform for this training?
3.7.1.2. How confident were you about conducting a Hazard
Analysis BEFORE attending this training (0 = Not at all confident,
10 = Extremely confident)?
3.7.1.3. How confident were you about conducting a Hazard
Analysis AFTER attending this training (0 = Not at all confident,
10 = Extremely confident)?
3.7.1.4. How comfortable were you with developing a HACCP plan
BEFORE attending this training (0 = Not at all comfortable, 10 =
Extremely comfortable)?
3.7.1.5. How comfortable were you with developing a HACCP plan
AFTER attending this training (0 = Not at all comfortable, 10 =
Extremely comfortable)?
3.8. Training Record
3.8.1. It may be beneficial to record your training in the
instance that there is a question regarding student’s participation
as it relates to the issuance of their completion certificate. If
you choose to record the virtual training, AFDO can request to
review up to 45 days after completion of the course.
3.8.2. Trainers should include the following language in their
registration and confirmation emails to participants: “This
training may be recorded for training and/or auditing
purposes.”
3.9. Training Materials 3.9.1. All relevant Segment Two training
materials are required for the virtual course. STs must ensure
the following required materials are used for the training:
3.9.1.1. Participants must have a copy of the most recent version
of the FDA Fish and Fishery
Products Hazards and Controls Guidance 3.9.1.2. The SHA Segment
Two HACCP PowerPoint slides must be used to deliver course
content and review. 3.9.1.3. The SHA official models must be
used for group activities.
3.10. Course completion paperwork
3.10.1. Upon completion of a virtual segment two training the
following course paperwork must be submitted to AFDO for review and
issuance of certificates.
3.10.1.1.1. Student information sheet, consider how these will
be collected when using a virtual learning space.
3.10.1.1.2. Seafood HACCP Instructor Worksheet (Excel
spreadsheet) 3.10.1.1.3. Segment One completion emails or past SHA
certificate for each student 3.10.1.1.4. Course evaluation (Section
3.7) 3.10.1.1.5. Course invoice
Ultimately the virtual Segment Two HACCP training course should
be equivalent in quality, content and contact time as any in-person
Segment Two HACCP training course. Major deviations from in-person
Segment Two HACCP training course Protocols include:
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April 14, 2020
4
● Limitations on course size, maximum of 20 participants. ● At
least one Supervisory Trainer and a Technical Administrator are
required for all virtual training, up to
10 participants. Virtual courses in excess of 10 (but no more
than 20) require a second qualified trainer to be present for the
duration of the training.
● All students must have internet connectivity and audio/video
capabilities to participate. ● All students must have a computer to
participate. Students may not access the virtual learning
platform
from a cell phone. ● Students must participate individually from
a computer. Groups may NOT share a single computer. ● Required
evaluation questions submitted with course completion paperwork ●
Trainer(s) must implement procedures/techniques that will ensure
active participation from students (i.e.
Knowledge assessments and roll call).
Other items of Note: The SHA-AFDO HACCP and SCP Training
Protocol (October Edition)
http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf
will still be followed at all times, including:
● Instructors must assure students have successfully completed
the SHA’s Basic HACCP course or the Cornell Internet Course
(Segment One) prior to attending the Segment Two HACCP training
course.
● Must abide by topical contact times listed in the Appendix I
draft Agenda of this protocol, which includes at least 2 hours for
conducting practical exercises.
● Projected costs of the course and registration fees must be
consistent with SHA/AFDO’s intention to minimize costs for
training.
● Failure to conduct training according to the virtual training
protocols may be cause for revocation of course registration or
training qualification.
● All Trainers must be Qualified Trainers. Supervisory Trainers
must be persons that have completed a Train-the-Trainer course.
● Course audits may be conducted on virtual courses to assure
instructors are following the established Protocols.
http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf
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April 14, 2020
5
Appendix I: Segment Two Seafood HACCP Virtual Training
Course
Agenda Introduction to (zoom) and troubleshooting - REQUIRED for
those not familiar with virtual learning and document sharing
platforms (30 minutes)
Orientation, Course Objectives and Introductions
Review of FDA Seafood HACCP Regulation (21 CFR Part 123) Fish
and Fishery Products, and the 7 Principles of HACCP (30 minutes
required)
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 minutes required)
● 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 ● Participants should identify the food safety hazards
for the provided commodities (i.e. model
provided by SHA)
Ex: Knowledge assessment (KA) 1: Seafood Hazards
1. Where in the hazards guide can you find more information on
the hazard of allergens? a. Chapter 7 b. Chapter 9 c. Chapter 12 d.
Chapter 19
2. Where in the hazards guide can you find more information on
the hazard of Clostridium
botulinum toxin formation? a. Chapter 7 b. Chapter 9 c. Chapter
13 d. Chapter 19
Break - Roll Call
Review Progressive Steps for Developing a HACCP Program (90-120
minutes required – be specific in your agenda)
● How to conduct a Hazard Analysis (i.e. product specification,
flow diagram, and hazard analysis) using FDA Hazard’s Guide
(Chapter 2, Appendix 3 and a process model provided by SHA)
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April 14, 2020
6
● Developing a hazard analysis and identifying controls using
the same model as bullet one and utilizing the individual chapters
in the FDA’s Hazards Guide to understand and develop a hazard
analysis and identify CCPs. Developing a HACCP plan using
individual chapters of the FDA’s Hazards Guide and the same process
model as per this section.
Ex: Knowledge assessment (KA) 2: Identifying Hazards
1. Which of the following hazards IS a concern in Bluefish
(Pomatomus saltatrix)? a. Parasites b. Natural Toxins c.
Environmental Chemicals d. Aquaculture Drugs
2. Which of the following hazards IS a concern in Cod (Gadus
macrocephalus)? a. Environmental Chemicals b. Scombrotoxin
(Histamine) c. Natural Toxins d. Parasites
Lunch - Roll Call
Ex: Knowledge assessment (KA) 3: CCP’s
1. On what page of the hazards guide can you find control
strategies for aquaculture drugs? a. Page 193 b. Page 201 c. Page
245 d. Page 297
2. On what page of the hazards guide can you find control
strategies for glass inclusion? a. Page 385 b. Page 398 c. Page 245
d. Page 297
Group Work Sessions using a new model (120 -180 minutes required
– be specific in your agenda)
● Randomized pre-selected groups will be assigned one of the
selected new models. ● Each group will develop a hazard analysis
and a HACCP plan for their assigned model.
Presentation and Discussion of Group Work Sessions (60 minutes
required)
● Groups will present their models: Hazards Identified, CCP’s
and final HACCP Plan.
Wrap-Up and Q&A (30 minutes required)
● Student info sheets distributed virtually prior to training
and must be returned before. ● Require a short evaluation prior to
signing off.
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VIRTUAL TRAINING TECHNICAL LOGISTICS: ZOOM The virtual training
course will consist of lectures to review seafood HACCP
regulations, seafood safety hazards, the HACCP principles and steps
to generating an effective HACCP plan and group work sessions to
practice the principles and concepts learned. In order to
effectively conduct the segment two training in a virtual learning
platform we will employ several tools and technologies that
participants should be familiar with prior to attending. Note: the
first 30 minutes (8:30 – 9:00 am) will be dedicated to
troubleshooting and resolving technical difficulties prior to the
start of the training at 9:00 AM. This is required for all
participants. The various tools and technologies employed are
described below. ZOOM Join a Zoom Meeting: To join the meeting you
have been provided a link in the Location section of this course
information document. You simply need to click on that link to
access the training. Here is a video tutorial on joining a zoom
meeting. You can also join a test zoom meeting to ensure you have
the proper internet, video, and audio functionality prior to the
start of the training at zoom.us/test. Screen Sharing: During
breakouts and during the group presentations it may be necessary to
share your screen so the whole group can see what you are seeing.
Here is a quick video on screen sharing. You can also review the
images provided below to assist in the screen sharing process.
Click one of the share buttons to start screen sharing. Note:
once screen sharing begins your toolbar will likely transition to
the top of the screen.
Most tools used will be located on the toolbar. This is
typically at the bottom of the zoom window but may be at the top if
using different devices to access (tablets, phones etc.).
https://support.zoom.us/hc/en-us/articles/201362193-How-Do-I-Join-A-Meeting-
https://zoom.us/test
https://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-
https://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-
-
Video and Audio: While video is required for the duration of the
training we will ask participants to mute themselves when not
speaking to limit feedback and background noise.
The window to the right will open. You can choose share the
whole screen or just a single open window. Once the desired screen/
document is selected click share.
Audio settings can be adjusted by clicking the “˄” next to the
audio button indicated on the toolbar.
You can see that audio is currently muted. You can unmute your
audio by clicking the audio button on the toolbar.
-
When video is on and you are unmuted the video and audio buttons
will not have the red line through them as depicted below. Clicking
the buttons again will mute and stop video respectively.
Video settings can be adjusted by clicking the “˄” next to the
video button, which is next to the audio button on the toolbar.
You can see that video is currently off. You can turn your video
on by clicking the video button on the toolbar.
-
Zoom Chat: Since participants will be asked to mute their audio
when not speaking the chat feature is enabled to ensure
participants can interact with the Trainer and other participants
throughout the training. You can also open the participants window
to view other participants and utilize the interactive buttons to
communicate with the trainer(s).
The chat box (right). Can be opened with the chat button on the
toolbar.
The participants box (right). Can be opened with the
participants button on the toolbar.
Interact with Trainer
-
Breakout Rooms: During group work sessions the trainer will
break participants into teams using the breakout room feature in
zoom. The instructor will assign you group and initiate breakout
rooms when necessary throughout the training. Once in a breakout
room you will only be able to see and hear the members of your
group. This will look and function the same with a few minor
changes, which are highlighted below. Trainers will have the
ability to jump between rooms to assist as needed. You can use the
“Ask for Help” feature to contact your trainer for assistance.
Only work group team members will appear here.
If the trainer is not in your room you can request assistance as
needed below.
The chat feature in breakout rooms is shared only with your team
and will be saved between work sessions.
At the end of each work session the trainer will close the
breakout groups and a 60 second countdown will be initiated. If
ready, you can select return to main session to join the whole
group for the next phase of the training.
-
Note: If using another platform or app to access the zoom
meeting your toolbar may appear differently. See below example when
accessed through a tablet.
Google Documents
When doing breakout group work sessions, teams will collaborate
on completing various forms as you develop a HACCP plan for the
models provided. Each team will be provided a link to a google
drive folder that contains all the necessary form templates. When
these documents are opened as google documents, all team members
can work on the document simultaneously and see each other’s work
in real time.
Note the toolbar is located at the top when accessing through
the zoom app on a tablet. You may have to select the more button to
access additional features (i.e. chat).
After clicking on the link shared with you, the document folder
will open on your web browser. Double click the document you wish
to view.
-
You are now working on a google document. You will see any
others working on it as well.
Other collaborators will appear here.
-
3. Optional - Review the Zoom demonstration
video:https://maine.zoom.us/rec/share/vZNUFu391mdLE6fJ53_-WY1mN6_Xeaa8hCAW8qIKzxo3Z3zrbfI1s-AdxYAe-WJN
4. For in-person course registrations which have already been
approved by AFDO thatyou want to cancel, contact AFDO
([email protected] and/or [email protected]) tocancel the course.
5. For in-person course registrations which have already been
approved by AFDO thatyou would like to deliver remotely, contact
AFDO to cancel the original course, thenregister a new course by
using the attached Virtual Segment Two CourseRegistration Form
(attached). Domestic and International Course Registration is
thesame form for both.
6. New course registrations for remote delivery of trainings to
be held before May 31,2020 must fill out the attached Virtual
Segment Two Course Registration Form(attached). Domestic and
International Course Registration is the same form forboth.
If you have any questions about the above, please do not
hesitate to contact me. If I do notknow the answer, I’ll get an
answer asap.
Alena KingSpecial Projects AssistantAssociation of Food &
Drug Officials155 W. Market Street, 3rd FloorYork, PA 17401O
717-757-2888 x101F [email protected]
www.afdo.org
Connect. Share. Impact. Protect.
https://protect-us.mimecast.com/s/uFlZC4xYNJf9z6rcOi3Hqhttps://protect-us.mimecast.com/s/uFlZC4xYNJf9z6rcOi3Hqmailto:[email protected]:[email protected]:[email protected]://protect-us.mimecast.com/s/9M0SC5y1OgspMRAiOCCi4
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April 14, 2020
1
SHA Seafood HACCP Segment Two Virtual Training Course
Protocol
1. Title Seafood HACCP Alliance (SHA) Seafood HACCP Segment Two
Virtual Training Course Protocol
2. Purpose/Objectives/Goals In response to the COVID-19 pandemic
and heightened concern for spread through person-to-person contact,
the Seafood HACCP Alliance (SHA) has temporarily instituted a
Protocol for conducting Segment Two HACCP training courses through
virtual learning platforms. The following Protocol outlines the
requirements for Segment Two HACCP training course equivalency when
conducting the training through virtual learning platforms. The
virtual learning Protocol will be effective through May 31, 2020.
This termination date will be reassessed and extended as necessary
to accommodate current state and federal policies regarding social
distancing.
3. Course Equivalency Criteria 3.1. Course registration and
Supervisory Trainer (ST)
3.1.1. In a virtual learning space, there will be new
administrative, electronic monitoring tools used to assure
participant activity during the course. These should ensure course
content and structure is equivalent to any in-person Segment Two
HACCP training course.
3.1.2. All virtual training must have at least one ST present
for the duration of the training and a technical administrator
(TA), see section 3.4.
3.1.3. The ST is responsible for registering the course as a
Virtual Segment Two HACCP Training course with AFDO prior to
conducting the training.
3.1.4. All virtual training registered with AFDO must follow the
Protocols outlined in sections 3.2 - 3.10 below to meet the minimum
qualifications for an equivalent in-person Segment Two HACCP
training course.
3.2. Participant Identification and Verification 3.2.1. All
participants must have video and audio connections for the duration
(6.5 contact hours)
of the training (excluding breaks) to ensure required course
contact times are met 3.2.1.1. Participants must ensure they have
sufficient capabilities to participate in virtual
HACCP training (video and audio connection, broadband internet,
appropriate virtual platform software etc.)
3.2.1.2. Participants must be familiar with virtual learning
space and document sharing platforms prior to attending the
training
3.2.1.3. For those not familiar, recommend a 30 minute required
troubleshooting session, in addition to the 6.5 contact hours.
3.2.2. Virtual training may not exceed 20 participants and there
must be a minimum of two qualified trainers for every 10
participants.
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3.3. Participant engagement 3.3.1. Trainers must be able to
actively engage all participants for the duration of the
virtual
training. Trainer(s) must implement targeted strategies to
ensure engagement in the virtual environment. The following should
be considered and made clear in the course application:
3.3.1.1. What virtual learning platform will be used? 3.3.1.2.
How will the trainer(s) ensure the following interactions?
3.3.1.2.1. Trainer and participants 3.3.1.2.2. Participants and
other participants 3.3.1.2.3. Participants and course materials
(i.e. FDA Hazards Guide)
3.4. Student Participation:
3.4.1. All virtual courses must have a Supervisory Trainer and a
Technical Administrator (TA). 3.4.1.1. The TA will ensure all
students are meeting the training requirements (audio/video)
and
will monitor the online platform for questions/issues. 3.4.1.2.
Technical administrator MUST be someone other than the ST but can
be a co-trainer. 3.4.1.3. Any students who are not present for any
portion of the training, for any reason, are not
eligible for certification through AFDO unless the ST deems it
necessary to accommodate additional contact time with those
individuals due to extenuating circumstances.
3.4.1.4. Additional contact time should occur within one week of
the training date. 3.4.2. Supervisory trainers must clearly outline
specific procedures/techniques that will be implemented
to ensure active participation from students. A
recommended/example approach is provided below. 3.4.2.1. Knowledge
assessment can be used throughout the virtual training to ensure
the students
are engaged, listening and comprehending course content. Example
assessments can be found in the virtual course agenda template.
3.4.2.2. ST can engage in a “roll-call” in order to ensure
participant attendance throughout the training. It is recommended
that this occur before starting and after each break and
breakout session. 3.4.2.3. If not using knowledge assessment and
roll call, how will you ensure active participation
and learning are taking place?
3.5. Group Activities 3.5.1. Group work is an integral component
of the Segment Two HACCP training course learning
objectives. The ST must assure their virtual learning platform
can accommodate group work and collaboration among
participants.
3.5.2. The virtual learning platform must have the ability to
break students into groups or minimize class size to accommodate a
single group (no more than 5 participants)
3.5.2.1. How will trainer(s) ensure all students are
participating in group activities? 3.5.2.2. How will participants
collaborate on developing the product description form, hazard
analysis form and HACCP plans? 3.5.2.3. Will a file-sharing
platform, such as Google documents be used? 3.5.2.4. How will group
presentations be conducted?
3.6. Contact Time
3.6.1. Contact time for virtual training must meet the same 6.5
contact hours minimum as required by the in-person Segment Two
HACCP training course. Adjustments to course contact hours must
be
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3
clearly justified and approved by AFDO prior to scheduling the
virtual course.
3.7. Course Evaluation 3.7.1. All virtual courses shall conclude
with a course evaluation, which must be shared with AFDO
upon completion. While supervisory trainers are responsible for
developing their own course evaluation, the following questions
MUST be included and submitted with course completion paperwork.
Additional evaluation questions are at the discretion of the
Supervisory Trainer.
3.7.1.1. On a scale of 0-10 (0 = Not at all effective, 10 =
Extremely effective) how effective did you find this virtual
learning platform for this training?
3.7.1.2. How confident were you about conducting a Hazard
Analysis BEFORE attending this training (0 = Not at all confident,
10 = Extremely confident)?
3.7.1.3. How confident were you about conducting a Hazard
Analysis AFTER attending this training (0 = Not at all confident,
10 = Extremely confident)?
3.7.1.4. How comfortable were you with developing a HACCP plan
BEFORE attending this training (0 = Not at all comfortable, 10 =
Extremely comfortable)?
3.7.1.5. How comfortable were you with developing a HACCP plan
AFTER attending this training (0 = Not at all comfortable, 10 =
Extremely comfortable)?
3.8. Training Record
3.8.1. It may be beneficial to record your training in the
instance that there is a question regarding student’s participation
as it relates to the issuance of their completion certificate. If
you choose to record the virtual training, AFDO can request to
review up to 45 days after completion of the course.
3.8.2. Trainers should include the following language in their
registration and confirmation emails to participants: “This
training may be recorded for training and/or auditing
purposes.”
3.9. Training Materials 3.9.1. All relevant Segment Two training
materials are required for the virtual course. STs must ensure
the following required materials are used for the training:
3.9.1.1. Participants must have a copy of the most recent version
of the FDA Fish and Fishery
Products Hazards and Controls Guidance 3.9.1.2. The SHA Segment
Two HACCP PowerPoint slides must be used to deliver course
content and review. 3.9.1.3. The SHA official models must be
used for group activities.
3.10. Course completion paperwork
3.10.1. Upon completion of a virtual segment two training the
following course paperwork must be submitted to AFDO for review and
issuance of certificates.
3.10.1.1.1. Student information sheet, consider how these will
be collected when using a virtual learning space.
3.10.1.1.2. Seafood HACCP Instructor Worksheet (Excel
spreadsheet) 3.10.1.1.3. Segment One completion emails or past SHA
certificate for each student 3.10.1.1.4. Course evaluation (Section
3.7) 3.10.1.1.5. Course invoice
Ultimately the virtual Segment Two HACCP training course should
be equivalent in quality, content and contact time as any in-person
Segment Two HACCP training course. Major deviations from in-person
Segment Two HACCP training course Protocols include:
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4
● Limitations on course size, maximum of 20 participants. ● At
least one Supervisory Trainer and a Technical Administrator are
required for all virtual training, up to
10 participants. Virtual courses in excess of 10 (but no more
than 20) require a second qualified trainer to be present for the
duration of the training.
● All students must have internet connectivity and audio/video
capabilities to participate. ● All students must have a computer to
participate. Students may not access the virtual learning
platform
from a cell phone. ● Students must participate individually from
a computer. Groups may NOT share a single computer. ● Required
evaluation questions submitted with course completion paperwork ●
Trainer(s) must implement procedures/techniques that will ensure
active participation from students (i.e.
Knowledge assessments and roll call).
Other items of Note: The SHA-AFDO HACCP and SCP Training
Protocol (October Edition)
http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf
will still be followed at all times, including:
● Instructors must assure students have successfully completed
the SHA’s Basic HACCP course or the Cornell Internet Course
(Segment One) prior to attending the Segment Two HACCP training
course.
● Must abide by topical contact times listed in the Appendix I
draft Agenda of this protocol, which includes at least 2 hours for
conducting practical exercises.
● Projected costs of the course and registration fees must be
consistent with SHA/AFDO’s intention to minimize costs for
training.
● Failure to conduct training according to the virtual training
protocols may be cause for revocation of course registration or
training qualification.
● All Trainers must be Qualified Trainers. Supervisory Trainers
must be persons that have completed a Train-the-Trainer course.
● Course audits may be conducted on virtual courses to assure
instructors are following the established Protocols.
http://www.afdo.org/resources/Documents/SHA-AFDO%20PROTOCOL%2010.2019.pdf
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5
Appendix I: Segment Two Seafood HACCP Virtual Training
Course
Agenda Introduction to (zoom) and troubleshooting - REQUIRED for
those not familiar with virtual learning and document sharing
platforms (30 minutes)
Orientation, Course Objectives and Introductions
Review of FDA Seafood HACCP Regulation (21 CFR Part 123) Fish
and Fishery Products, and the 7 Principles of HACCP (30 minutes
required)
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 minutes required)
● 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 ● Participants should identify the food safety hazards
for the provided commodities (i.e. model
provided by SHA)
Ex: Knowledge assessment (KA) 1: Seafood Hazards
1. Where in the hazards guide can you find more information on
the hazard of allergens? a. Chapter 7 b. Chapter 9 c. Chapter 12 d.
Chapter 19
2. Where in the hazards guide can you find more information on
the hazard of Clostridium
botulinum toxin formation? a. Chapter 7 b. Chapter 9 c. Chapter
13 d. Chapter 19
Break - Roll Call
Review Progressive Steps for Developing a HACCP Program (90-120
minutes required – be specific in your agenda)
● How to conduct a Hazard Analysis (i.e. product specification,
flow diagram, and hazard analysis) using FDA Hazard’s Guide
(Chapter 2, Appendix 3 and a process model provided by SHA)
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● Developing a hazard analysis and identifying controls using
the same model as bullet one and utilizing the individual chapters
in the FDA’s Hazards Guide to understand and develop a hazard
analysis and identify CCPs. Developing a HACCP plan using
individual chapters of the FDA’s Hazards Guide and the same process
model as per this section.
Ex: Knowledge assessment (KA) 2: Identifying Hazards
1. Which of the following hazards IS a concern in Bluefish
(Pomatomus saltatrix)? a. Parasites b. Natural Toxins c.
Environmental Chemicals d. Aquaculture Drugs
2. Which of the following hazards IS a concern in Cod (Gadus
macrocephalus)? a. Environmental Chemicals b. Scombrotoxin
(Histamine) c. Natural Toxins d. Parasites
Lunch - Roll Call
Ex: Knowledge assessment (KA) 3: CCP’s
1. On what page of the hazards guide can you find control
strategies for aquaculture drugs? a. Page 193 b. Page 201 c. Page
245 d. Page 297
2. On what page of the hazards guide can you find control
strategies for glass inclusion? a. Page 385 b. Page 398 c. Page 245
d. Page 297
Group Work Sessions using a new model (120 -180 minutes required
– be specific in your agenda)
● Randomized pre-selected groups will be assigned one of the
selected new models. ● Each group will develop a hazard analysis
and a HACCP plan for their assigned model.
Presentation and Discussion of Group Work Sessions (60 minutes
required)
● Groups will present their models: Hazards Identified, CCP’s
and final HACCP Plan.
Wrap-Up and Q&A (30 minutes required)
● Student info sheets distributed virtually prior to training
and must be returned before. ● Require a short evaluation prior to
signing off.
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SHA/AFDO Seafood HACCP Training Program
VIRTUAL SEGMENT TWO COURSE REGISTRATION FORM SUBMIT ONE (1)
COMPLETE APPLICATION FOR EACH COURSE DATE
Submit this form with the requested documentation to:
Association of Food and Drug Officials 155 W Market Street – 3rd
Floor, York, PA 17401 717-757-2888 fax 717-650-3650 email
[email protected]
Applications must be submitted 7 business days prior to the
course start date. Approval must be obtained prior to the start
date of the course for Course Completion Certificates to be
issued.
1. APPLICANT First Name MI Last Name
Title
Mailing Address Phone Fax E-mail
2. COURSE: Virtual Segment II (6.5 contact hours) (Please
provide justification if planning less than the required contact
hours)
Course Date: Virtual Learning Platform: ___________________
Expected Number of Students (maximum of 20):
If course will be taught in a language other than English, list
language:
This Course is: (check one) Available to the Public Closed to
the Public
3. TRAINERS AND QUALIFYING CREDENTIALS: Attach brief vitae for
all Assistant Trainers without an AFDO “current” certificate
number. Minimum of 2 qualified Trainer for every 10 participants
and 1 technical administrator. Note: for classes over 10, the
second qualified trainer can serve as technical administrator (list
as both below, if applicable).
Name Certificate # (completed by AFDO)
a. Supervisory Trainer (required)*
b. Technical Administrator (required)
c. Assistant Trainer
d. Assistant Trainer
*Supervisory Trainer must be AFDO “qualified” according to the
SHA/AFDO Seafood HACCP and SCP Training Protocol and be present for
the duration of the course.
4. AFDO LIAISON: (Domestic courses only) Optional – See Section
8.6 of the HACCP and SCP Training Protocol I will be using the
appropriate AFDO Affiliate to help facilitate my course (i.e.,
registration, purchase
mailto:[email protected]
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April 14, 2020
manuals, and provide payment to AFDO for course certificates)
Yes No 5. COURSE AGENDA: Attach a copy of the course agenda you
will be using for this course. Course agenda
must meet the requirements as outlined in the Protocol for SHA
Virtual Segment Two Trainings. Assure all topics are covered, and
minimum contact times are met. You will need to PROVIDE ACTUAL
PROPOSED TIMES AND SHOW THAT THE COURSE IS A MINIMUM 6.5 CONTACT
HOURS NOTE: If you plan to teach the course agenda in less than the
specified minimum contact hours you will need to justify your
decision in writing before approval can be considered.
6. TRAINING MATERIALS: I certify that all training materials,
including guides/manuals, slide sets, and training models used
are
the approved SHA/AFDO Training Materials as outlined by the
Protocols. YES NO If NO, please explain:
____________________________________________________________________
7. COURSE REGISTRATION FEE: Total cost/student $
Registration fee must include: a) $50 per HACCP student to AFDO
for recording and preparing the AFDO Certificates of Course
Completion b) $70 for the HACCP manuals (if applicable for
Segment Two) c) $25 per student for Regional Affiliate (Domestic
Courses only - optional) d) $100 shipping fee for the Certificates
of Course Completion (International Courses only)
NOTE: The total cost per student should be reasonable for
necessary Trainer(s), travel, facilities, equipment, and related
materials. If the cost per student is over $600.00, please itemize
below. The Alliance does not specify any specific limit for the
cost per student, but the course approval process can question any
apparently excessive costs in order to encourage access to
affordable education that advances seafood safety. All approved
open courses with the respective costs per student will be posted
on Alliance maintained websites. Additional Costs per Student
Specific Justifications
8. Virtual Course Specific Questions (Section 3.2 & 3.3 of
the SHA Virtual Segment Two Training Protocol)
• Explain how you will ensure video and audio is live and
functional for all participants during the entire training:
• How will you assure the following interactions take place: o
Trainer and participants:
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April 14, 2020
o Participants and other Participants:
o Participants and Course Materials (i.e. FDA Hazards
Guide):
• How will you ensure active participation from students: o Will
knowledge assessments and roll-call be used? YES NO
If no, explain how will you ensure active participation and
learning are taking place:
o Explain how will you ensure participant attendance and visual
contact throughout the training:
• Group Activities (Section 3.5 of the SHA Virtual Segment Two
Training Protocol) o Explain how you will break out participants
for group work:
o Explain how you will ensure all students are participating in
group activities:
o Explain how participants will collaborate on developing the
product description form, hazard analysis form, and HACCP
plans:
o Will a file sharing platform such as Google Documents be used?
YES NO If no, explain how the product description form, hazard
analysis form, and HACCP
plans will be shared with participants:
o Explain how group presentations will be conducted:
9. COURSE EVALUATION (Section 3.7 of the SHA Virtual Segment Two
Training Protocol)
• Attach a copy of the course evaluation that will be used.
Supervisory Trainers are responsible for developing their own
course evaluation. The questions included in 3.7 of the virtual
training protocol must be listed in the evaluation.
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April 14, 2020
• Explain how you will ensure each participant completes an
evaluation:
• Explain how you will submit your evaluations to AFDO at the
completion of the course:
10. MISCELLANEOUS INFORMATION: For open courses only – please
specify any additional information you would like to be included
when the course is posted to the Upcoming Courses on the AFDO
website (i.e. registration website, any cost differences, etc.).
__________________________________________________________________________________________
Signature of the applicant and/or Supervisory Trainer denotes
agreement to conduct the described training in accordance with the
SHA/AFDO Seafood HACCP and SCP Training Protocols and to be
responsible for all fees. Name: Date:
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VIRTUAL TRAINING TECHNICAL LOGISTICS: ZOOM The virtual training
course will consist of lectures to review seafood HACCP
regulations, seafood safety hazards, the HACCP principles and steps
to generating an effective HACCP plan and group work sessions to
practice the principles and concepts learned. In order to
effectively conduct the segment two training in a virtual learning
platform we will employ several tools and technologies that
participants should be familiar with prior to attending. Note: the
first 30 minutes (8:30 – 9:00 am) will be dedicated to
troubleshooting and resolving technical difficulties prior to the
start of the training at 9:00 AM. This is required for all
participants. The various tools and technologies employed are
described below. ZOOM Join a Zoom Meeting: To join the meeting you
have been provided a link in the Location section of this course
information document. You simply need to click on that link to
access the training. Here is a video tutorial on joining a zoom
meeting. You can also join a test zoom meeting to ensure you have
the proper internet, video, and audio functionality prior to the
start of the training at zoom.us/test. Screen Sharing: During
breakouts and during the group presentations it may be necessary to
share your screen so the whole group can see what you are seeing.
Here is a quick video on screen sharing. You can also review the
images provided below to assist in the screen sharing process.
Click one of the share buttons to start screen sharing. Note:
once screen sharing begins your toolbar will likely transition to
the top of the screen.
Most tools used will be located on the toolbar. This is
typically at the bottom of the zoom window but may be at the top if
using different devices to access (tablets, phones etc.).
https://support.zoom.us/hc/en-us/articles/201362193-How-Do-I-Join-A-Meeting-https://zoom.us/testhttps://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-https://support.zoom.us/hc/en-us/articles/201362153-How-Do-I-Share-My-Screen-
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Video and Audio: While video is required for the duration of the
training we will ask participants to mute themselves when not
speaking to limit feedback and background noise.
The window to the right will open. You can choose share the
whole screen or just a single open window. Once the desired screen/
document is selected click share.
Audio settings can be adjusted by clicking the “˄” next to the
audio button indicated on the toolbar.
You can see that audio is currently muted. You can unmute your
audio by clicking the audio button on the toolbar.
-
When video is on and you are unmuted the video and audio buttons
will not have the red line through them as depicted below. Clicking
the buttons again will mute and stop video respectively.
Video settings can be adjusted by clicking the “˄” next to the
video button, which is next to the audio button on the toolbar.
You can see that video is currently off. You can turn your video
on by clicking the video button on the toolbar.
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Zoom Chat: Since participants will be asked to mute their audio
when not speaking the chat feature is enabled to ensure
participants can interact with the Trainer and other participants
throughout the training. You can also open the participants window
to view other participants and utilize the interactive buttons to
communicate with the trainer(s).
The chat box (right). Can be opened with the chat button on the
toolbar.
The participants box (right). Can be opened with the
participants button on the toolbar.
Interact with Trainer
-
Breakout Rooms: During group work sessions the trainer will
break participants into teams using the breakout room feature in
zoom. The instructor will assign you group and initiate breakout
rooms when necessary throughout the training. Once in a breakout
room you will only be able to see and hear the members of your
group. This will look and function the same with a few minor
changes, which are highlighted below. Trainers will have the
ability to jump between rooms to assist as needed. You can use the
“Ask for Help” feature to contact your trainer for assistance.
Only work group team members will appear here.
If the trainer is not in your room you can request assistance as
needed below.
The chat feature in breakout rooms is shared only with your team
and will be saved between work sessions.
At the end of each work session the trainer will close the
breakout groups and a 60 second countdown will be initiated. If
ready, you can select return to main session to join the whole
group for the next phase of the training.
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Note: If using another platform or app to access the zoom
meeting your toolbar may appear differently. See below example when
accessed through a tablet.
Google Documents
When doing breakout group work sessions, teams will collaborate
on completing various forms as you develop a HACCP plan for the
models provided. Each team will be provided a link to a google
drive folder that contains all the necessary form templates. When
these documents are opened as google documents, all team members
can work on the document simultaneously and see each other’s work
in real time.
Note the toolbar is located at the top when accessing through
the zoom app on a tablet. You may have to select the more button to
access additional features (i.e. chat).
After clicking on the link shared with you, the document folder
will open on your web browser. Double click the document you wish
to view.
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You are now working on a google document. You will see any
others working on it as well.
Other collaborators will appear here.
Virtual Segment 2 Course Registration Form 04.14.2020.pdfVIRTUAL
SEGMENT TWO COURSE REGISTRATION FORM