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Hazard Analysis Critical Control Point Programs (HACCP) for Meat and Poultry Processors

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

This 3 day annual workshop is generally offered in May and September.

Who Should Attend

  • Plant management
  • HACCP coordinators
  • quality assurance/control personnel
  •  sanitation management
  • line supervisors
  • line operators employed by meat and poultry processing plants
  • other professionals looking to increase their knowledge of HACCP.

Curriculum

  • This course provides the participant with hands-on experience in developing a HACCP plan.
  • This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

For more information, please contact Catherine Cutter (814-865-8862) or Martin Bucknavage (814-867-1839)