Meat and Poultry HACCP Workshop

Hosted by Utah State University and the University of Nebraska–Lincoln.

Background

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to several industries and commodities. The course content follows the approved “International HACCP Alliance” curriculum and combines lectures and hands-on activities over 16 hours of class contact time.

Who Should Attend?

• QA/QC, sanitation, and production personnel in facilities manufacturing or processing food, meat and poultry products, or food ingredients.
• Regulatory personnel tasked with evaluating HACCP plans and practices for the food industry.
• Any individual interested in learning about the application of HACCP principles.

Why Attend?

Participants will gain an understanding of the sanitation and HACCP regulatory requirements, HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.

Registration Information:

• Investment: $495 per person
• Registration fee includes printed copies of materials, a certificate with the seal of the International HACCP Alliance, lunch on both days, and a coffee break with snacks.

For further details, email [email protected] or call (435) 797-2231.

Host or Publisher USU Technology, Design, and Technical Education