Mission Statement
This workgroup aims to ensure that Seafood HACCP Training presentation slides for both Basic and Segment Two trainings are modernized and updated.
Workgroup Responsibilities & Duties
The primary duty of this workgroup is reviewing and editing the training slides for Seafood HACCP Basic and Segment Two courses.
Workgroup Size Limitations (or other requirements)
Limited to 6 people
Workgroup Level of Commitment
The level of commitment varies based on the updates in SGR 129, but members should be available to meet virtually at least once a year. If there is any update in the guide, there might be a 2- to 3-day yearly time commitment to review and update the slides.
Workgroup Term Limits
There is no term limit.
Workgroup Meeting Frequency
This workgroup meets once a year but, depending on the updates in SGR 129, there might be a need to meet more.
Workgroup Minutes
We will use otter.ai to take notes. Virtual meetings will be recorded on Zoom.
Workgroup Resources
We will need help from a professional graphic designer to support the activities of the workgroup for modernizing the slides.
Workgroup Lead
Razieh Farzad, Assistant Professor & Seafood Safety Extension Specialist, Food Science & Human Nutrition Department, University of Florida
Workgroup Members
Elizabeth Williams, Biologist, Division of Seafood Safety, U.S. Food and Drug Administration (FDA)
Courtney Crist, Associate Extension Professor and Food Safety Specialist, Mississippi State University
Doris Hicks, Seafood Technology Specialist, Delaware Sea Grant – Retired
Jennifer Guttuso, Supervisory Consumer Safety Officer, Office of Regulatory Affairs, U.S. Food and Drug Administration (FDA)
Katheryn Paraga-Estrada, Muscle Food Safety Extension Specialist, Virginia Tech, Virginia Seafood Agricultural Research and Extension Center
Evelyn Watts, Associate Professor/Seafood Extension Specialist, LSU AgCenter / LA Sea Grant
Jose Sabal, Director, Sabal Food Safety Consulting