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.
Hazard Analysis Critical Control Point course
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.
Contact Us
- Senior Food Safety Extension Associate and Team Lead, Industrial Food Safety and Quality
- Email mwb124@psu.edu
- Office 814-867-1839
Contact Us
- Senior Food Safety Extension Associate and Team Lead, Industrial Food Safety and Quality
- Email mwb124@psu.edu
- Office 814-867-1839
