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Seafood HACCP Segment 2 Course in Spanish Language

Logos for Louisiana Sea Grant, LSU Ag Center, Virginia Tech, Virginia Sea Grant, and CASA

Sponsored by Virginia Tech, Louisiana State University Ag Center, Virginia Sea Grant, Louisiana Sea Grant

Instructors: Dr. Evelyn Watts, Louisiana State University Ag Center, and Abigail Villalba, Virginia Tech

October 30, 2020 Course fee: $125

Course time: 8:00 a.m. – 5:00 p.m.

Class space is limited

Course registration: If interested in attending this course, please call or email Abigail Villalba at 757 727 4861, villalba@vt.edu or Dr. Evelyn Watts at 225 578 6304, EGWatts@agcenter.lsu.edu to send you a link to register and information about the course and payment options.

About the course: One-day Segment 2 Virtual (S2 Virtual)

S2 Virtual is the practical portion that follows the online Segment course where the participant works with others to complete a hazard analysis and create a HACCP plan for an assigned seafood product. This course is one-day and participants are “virtually” present during the entire class day. No travel is required.

Requirements:

1.    Before attending S2Virtual, participant must have completed Segment 1 (S1) Seafood HACCP Internet Course hosted by Cornell University. To complete the S1 Online visit the Cornell University website for information and registration. Once enrolled, you can select the language on the main page or by scrolling down to the Spanish modules. After completing S1, participant will receive an email confirming course completion. This email will have to be forwarded to the lead instructor of the S2 Virtual course.

2.    For S2 Virtual Course: Registration information will be sent out by calling any of the numbers above. Once you register, the instructor will provide full details on the course requirements.  At least, each participant will need internet access, a dedicated computer and the required books.

3.    Required books for S2 Virtual course: Please, order the books no later than a month in advance of the S2 Virtual course. Here are the links for ordering the books:

  • HACCP: Análisis de Peligros y Puntos Críticos de Control: Programa de Capacitación SGR 134    $35

http://ifasbooks.ifas.ufl.edu/p-1156-haccp-anlisis-de-peligros-y-puntos-crticos-de-control-programa-de-capacitacin.aspx

  • Orientación de controles y peligros de los productos pesqueros y piscícolas SGR 131      $35

http://ifasbooks.ifas.ufl.edu/p-1224-orientacin-de-controles-y-peligros-de-los-productos-pesqueros-y-pisccolas.aspx

After completion of the Segment 1 and 2, a Certificate of Course Completion is issued from the Association of Food and Drug Officials (AFDO) to demonstrate that you meet the training requirement of the FDA Seafood HACCP regulation.

Abigail Villalba                Evelyn Watts

villalba@vt.edu               EGWatts@agcenter.lsu.edu

(757) 727-4861                 (225) 578-6304

If you are an individual with a disability and desire an accommodation, please contact Gail Jamison at (757) 727-4861 or email gjamison@vt.edu during regular business hours at least 10 business days prior to the event.

Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. An equal opportunity/affirmative action employer. Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edward J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg;  M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State, Petersburg.