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.

Contact the course director for information on current or future offerings.